These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

162 related articles for article (PubMed ID: 38972094)

  • 1. Ultrasound-induced modifications of beef flavor characteristics during postmortem aging.
    Fang Y; Zhang J; Ma C; Xing L; Wang W; Zhang W
    Ultrason Sonochem; 2024 Aug; 108():106979. PubMed ID: 38972094
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
    Li C; Al-Dalali S; Wang Z; Xu B; Zhou H
    Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef.
    Qiang Y; Wang J; Jiang W; Wang T; Huang F; Han D; Zhang C
    Food Chem; 2025 Jan; 462():140704. PubMed ID: 39226642
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose.
    Sun X; Yu Y; Saleh ASM; Yang X; Ma J; Gao Z; Zhang D; Li W; Wang Z
    Food Res Int; 2023 Nov; 173(Pt 1):113335. PubMed ID: 37803645
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor.
    Xiao N; Huang H; Liu J; Jiang X; Chen Q; Chen Q; Shi W
    J Food Biochem; 2021 Nov; 45(11):e13946. PubMed ID: 34569068
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis.
    Pavlidis DE; Mallouchos A; Ercolini D; Panagou EZ; Nychas GE
    Meat Sci; 2019 May; 151():43-53. PubMed ID: 30685510
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O.
    Lu Q; Liu F; Bao J
    J Food Biochem; 2019 Nov; 43(11):e13006. PubMed ID: 31418891
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS).
    Wang F; Gao Y; Wang H; Xi B; He X; Yang X; Li W
    Meat Sci; 2021 May; 175():108449. PubMed ID: 33550158
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics.
    Han D; Mi S; Zhang CH; Li J; Song HL; Fauconnier ML; Tyteca E
    Molecules; 2019 Apr; 24(7):. PubMed ID: 30970544
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations.
    Kerth CR; Harbison AL; Smith SB; Miller RK
    Meat Sci; 2015 Jun; 104():30-6. PubMed ID: 25688688
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation.
    Song S; Zheng F; Tian X; Feng T; Yao L; Sun M; Shi L
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056666
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics.
    Wang Y; Liu L; Liu X; Wang Y; Yang W; Zhao W; Zhao G; Cui H; Wen J
    Food Res Int; 2024 Jan; 175():113782. PubMed ID: 38129007
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS.
    Zhang J; Zhang W; Zhou L; Zhang R
    Ultrason Sonochem; 2021 Dec; 80():105807. PubMed ID: 34710808
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis.
    Wu W; Zhan J; Tang X; Li T; Duan S
    Food Chem; 2022 Aug; 385():132543. PubMed ID: 35287104
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of odor-active compounds from six distinctly different rice flavor types.
    Yang DS; Shewfelt RL; Lee KS; Kays SJ
    J Agric Food Chem; 2008 Apr; 56(8):2780-7. PubMed ID: 18363355
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples.
    Li H; Chen J; Zhang Y; Jiang Y; Sun D; Piao C; Li T; Wang J; Li H; Mu B; Li G
    Food Chem X; 2024 Jun; 22():101505. PubMed ID: 38883915
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
    J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.
    Yao W; Ma S; Wu H; Liu D; Liu J; Zhang M
    Food Chem; 2024 Oct; 454():139514. PubMed ID: 38797107
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of off-flavor compounds and deodorizing of cattle by-products.
    Luo J; Yu Q; Han G; Zhang X; Shi H; Cao H
    J Food Biochem; 2022 Dec; 46(12):e14443. PubMed ID: 36169339
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.