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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

142 related items for PubMed ID: 38317409

  • 21.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.
    Lin L, Fan W, Xu Y, Zhu D, Yang T, Li J.
    J Agric Food Chem; 2024 Jan 17; 72(2):1256-1265. PubMed ID: 38169436
    [Abstract] [Full Text] [Related]

  • 24. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.
    Gao X, Feng T, Sheng M, Wang B, Wang Z, Shan P, Zhang Y, Ma H.
    Food Chem; 2021 Dec 01; 364():130334. PubMed ID: 34174649
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 27. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
    Cai W, Wang Y, Wang W, Shu N, Hou Q, Tang F, Shan C, Yang X, Guo Z.
    J Anal Methods Chem; 2022 Dec 01; 2022():4614330. PubMed ID: 35392280
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu.
    Yan Y, Chen S, Nie Y, Xu Y.
    Foods; 2021 Feb 17; 10(2):. PubMed ID: 33671408
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu.
    Song X, Zhu L, Jing S, Li Q, Ji J, Zheng F, Zhao Q, Sun J, Chen F, Zhao M, Sun B.
    J Agric Food Chem; 2020 Jul 29; 68(30):7946-7954. PubMed ID: 32615756
    [Abstract] [Full Text] [Related]

  • 32. Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments.
    Sun J, Li Q, Luo S, Zhang J, Huang M, Chen F, Zheng F, Sun X, Li H.
    RSC Adv; 2018 Jun 27; 8(42):23757-23767. PubMed ID: 35540260
    [Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34. Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).
    Mu X, Lu J, Gao M, Li C, Chen S.
    Molecules; 2021 Nov 16; 26(22):. PubMed ID: 34834003
    [Abstract] [Full Text] [Related]

  • 35. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X, Wang C, Wang L, Chen S, Xu Y.
    J Chromatogr A; 2020 Jan 11; 1610():460584. PubMed ID: 31607446
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.
    Qin D, Duan J, Shen Y, Yan Y, Shen Y, Jiang Y, Li H, Sun J, Dong W, Cheng H, Ye X, Sun B.
    J Agric Food Chem; 2024 Jul 31; 72(30):16955-16965. PubMed ID: 39013108
    [Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 8.