Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents

(2020) Jing Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of 1-methylcyclopropene treatment on quality, volatile production and ethanol metabolism in kiwifruit during storage at room temperature

(2020) Chen Huan et al.   SCIENTIA HORTICULTURAE

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

(2020) Yajing Chen et al.   Foods

Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit

(2020) R. Cozzolino et al.   FOOD CHEMISTRY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS

(2019) Yaoyao Peng et al.   FOOD RESEARCH INTERNATIONAL

Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

(2018) Rocío Garrido-Delgado et al.   FOOD CONTROL

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

(2018) Ines Sellami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of NFC Orange Juice

(2018) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics

(2018) Chun-Yun Zhang et al.   FOOD CHEMISTRY

Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins

(2017) Jing Guo et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

(2017) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

(2016) Junjie Yi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes

(2015) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

The impact of cold storage and ethylene on volatile ester production and aroma perception in ‘Hort16A’ kiwifruit

(2015) Catrin S. Günther et al.   FOOD CHEMISTRY

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Individual and Combined Effects of Pomegranate Extract and Ultrasonic Treatments on Kiwifruit Juice Quality Parameters

(2015) Barbara Tomadoni et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

Applications of ion mobility spectrometry (IMS) in the field of foodomics

(2012) Zeev Karpas   FOOD RESEARCH INTERNATIONAL

Kiwifruit flavour: A review

(2011) Coralia V. Garcia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY