Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica

Characterization of volatiles and identification of odor-active compounds of rocket leaves

(2018) Antonio Raffo et al.   FOOD CHEMISTRY

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints

(2018) Takaya Matsushita et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey

(2018) Ahmet Salih Sonmezdag et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

(2017) Ye Liu et al.   Food Analytical Methods

Evaluation of tyrosinase inhibitory and antioxidant activities of Angelica dahurica root extracts for four different probiotic bacteria fermentations

(2017) Guey-Horng Wang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Different coatings for the HS-SBSE grape volatile analysis in model solution: Preliminary results

(2016) Kortes Serrano de la Hoz et al.   FOOD CHEMISTRY

Application of the fast sensory method ‘Rate-All-That-Apply’ in chocolate Quality Control compared with DHS-GC-MS

(2016) Sandra S. Waehrens et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quantitative Analysis of Bioactive Compounds from Aromatic Plants by Means of Dynamic Headspace Extraction and Multiple Headspace Extraction-Gas Chromatography-Mass Spectrometry

(2016) Jone Omar et al.   JOURNAL OF FOOD SCIENCE

Determination of coumarins in the roots of Angelica dahurica by supercritical fluid chromatography

(2016) Isabella Pfeifer et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

A tutorial review: Metabolomics and partial least squares-discriminant analysis – a marriage of convenience or a shotgun wedding

(2015) Piotr S. Gromski et al.   ANALYTICA CHIMICA ACTA

Volatile Compounds as Markers of Tofu (Soybean Curd) Freshness during Storage

(2014) Seonmi Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical compositions, HPLC/MS fingerprinting profiles and radical scavenging properties of commercial Gynostemma pentaphyllum (Thunb.) Makino samples

(2012) Yang Zhao et al.   FOOD CHEMISTRY

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

(2010) Mei Lu et al.   FOOD RESEARCH INTERNATIONAL

Study of the destructive effect to inherent quality of Angelicae dahuricae radix (Baizhi) by sulfur-fumigated process using chromatographic fingerprinting analysis

(2009) Xiang-Hong Wang et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption

(2008) Marcel Zhu et al.   CHROMATOGRAPHIA