Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

Evaluation of volatile compounds from Chinese dwarf cherry ( Cerasus humilis (Bge.) Sok.) germplasms by headspace solid-phase microextraction and gas chromatography–mass spectrometry

(2017) Liqin Ye et al.   FOOD CHEMISTRY

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Application of Random Forest Classifier by Means of a QCM-Based E-Nose in the Identification of Chinese Liquor Flavors

(2017) Qiang Li et al.   IEEE SENSORS JOURNAL

Multi-elemental analysis of Lentinula edodes mushrooms available in trade

(2017) Mirosław Mleczek et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES

Shiitake mushroom packages tuned in active CO2 and moisture absorption requirements

(2017) Hong Jiang Wang et al.   Food Packaging and Shelf Life

Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography–mass spectrometry determination

(2016) Alejandro Fredes et al.   FOOD CHEMISTRY

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder

(2015) Jae-Young Her et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

(2014) Lin-Lin Qi et al.   DRYING TECHNOLOGY

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

(2014) Fei Pei et al.   FOOD CHEMISTRY

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Rapid Classification of Hairtail Fish and Pork Freshness Using an Electronic Nose Based on the PCA Method

(2011) Xiu-Ying Tian et al.   SENSORS

The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying process

(2010) Masakazu Hiraide et al.   JOURNAL OF WOOD SCIENCE