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 *

124 related articles for article (PubMed ID: 4883815)

  • 1. Some chemical and sensory aspects of flavor research.
    Wick EL
    World Rev Nutr Diet; 1968; 9():161-80. PubMed ID: 4883815
    [No Abstract]   [Full Text] [Related]  

  • 2. [Application of gas chromatography to food analysis. III. Separation and identification of aliphatic esters in artificial flavor].
    KAWASHIRO I; ISHII A
    Eisei Shikenjo Hokoku; 1961 Sep; 79():103-5. PubMed ID: 14454626
    [No Abstract]   [Full Text] [Related]  

  • 3. Authenticity assessment: a permanent challenge in food flavor and essential oil analysis.
    Mosandl A
    J Chromatogr Sci; 2004 Sep; 42(8):440-9. PubMed ID: 15516283
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose.
    van Ruth SM; de Witte L; Uriarte AR
    J Agric Food Chem; 2004 Dec; 52(26):8105-10. PubMed ID: 15612803
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Problems of modern flavor research].
    Rothe M
    Nahrung; 1974; 18(2):115-23. PubMed ID: 4838296
    [No Abstract]   [Full Text] [Related]  

  • 6. [THE FLAVOR AND AROMA OF FOODS AND FACTORS WHICH INFLUENCE THEM].
    FINZI E
    Minerva Dietol; 1964; 3():101-3. PubMed ID: 14192123
    [No Abstract]   [Full Text] [Related]  

  • 7. Volatile flavor release from foods during eating.
    Taylor AJ
    Crit Rev Food Sci Nutr; 1996 Dec; 36(8):765-84. PubMed ID: 8989509
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory science: partners in flavour.
    Bakalar N
    Nature; 2012 Jun; 486(7403):S4-5. PubMed ID: 22717401
    [No Abstract]   [Full Text] [Related]  

  • 9. Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
    Webb TE; Cadwallader KR
    Adv Exp Med Biol; 2001; 488():143-50. PubMed ID: 11548153
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Relating sensory descriptors to volatile components in flavor of specialty rice types.
    Limpawattana M; Yang DS; Kays SJ; Shewfelt RL
    J Food Sci; 2008 Nov; 73(9):S456-61. PubMed ID: 19021821
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
    Wu YF; Cadwallader KR
    J Agric Food Chem; 2002 May; 50(10):2900-7. PubMed ID: 11982417
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Expression of multidisciplinary flavor science: research highlights from the 12th Weurman Symposium.
    Blank I; Wüst M; Yeretzian C
    J Agric Food Chem; 2009 Nov; 57(21):9857-9. PubMed ID: 19817412
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z; Petersen MA; Bredie WLP
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A test for savor (flavor), with report of a case of congenital anosmia.
    DODGE HW; CLARK EC
    Proc Staff Meet Mayo Clin; 1956 May; 31(10):312-5. PubMed ID: 13323053
    [No Abstract]   [Full Text] [Related]  

  • 15. Geriatric nutrition: the role of taste and smell in appetite.
    Massler M
    J Prosthet Dent; 1980 Mar; 43(3):247-50. PubMed ID: 6928191
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Instrumental determination of flavor stability of fatty foods and its correlation with sensory flavor responses.
    Waltking AE; Goetz AG
    Crit Rev Food Sci Nutr; 1983; 19(2):99-132. PubMed ID: 6380953
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor.
    Franklin LM; Mitchell AE
    J Agric Food Chem; 2019 Mar; 67(10):2743-2753. PubMed ID: 30762362
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Flavor release measurement from gum model system.
    Ovejero-López I; Haahr AM; van den Berg F; Bredie WL
    J Agric Food Chem; 2004 Dec; 52(26):8119-26. PubMed ID: 15612805
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile compounds and sensory analysis of both harvests of double-cut Yakima peppermint (Mentha piperita L.).
    Chen MZ; Trinnaman L; Bardsley K; St Hilaire CJ; Da Costa NC
    J Food Sci; 2011 Sep; 76(7):C1032-8. PubMed ID: 22417540
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening.
    Asikin Y; Kusumiyati ; Taira E; Wada K
    Food Res Int; 2018 Apr; 106():647-653. PubMed ID: 29579971
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.