Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

(2019) Yun-Jeong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A feature selection strategy of E-nose data based on PCA coupled with Wilks Λ-statistic for discrimination of vinegar samples

(2019) Yong Yin et al.   Journal of Food Measurement and Characterization

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

(2019) Maykel Hernández-Mesa et al.   MOLECULES

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

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

(2019) Xiao Hu et al.   MOLECULES

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

(2019) Wen Li et al.   FOOD RESEARCH INTERNATIONAL

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito

(2019) Ana Beltrán Sanahuja et al.   Antioxidants

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Process intensification for the production of the ethyl esters of volatile fatty acids using aluminium chloride hexahydrate as a catalyst

(2019) Luigi di Bitonto et al.   JOURNAL OF CLEANER PRODUCTION

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

(2018) Xiao-le Xiang et al.   FOOD RESEARCH INTERNATIONAL

Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds

(2018) Shiqing Song et al.   Journal of Essential Oil Bearing Plants

New method based on Solid Phase Microextraction and Multidimensional gas chromatography-mass spectrometry to determine pesticides in strawberry jam

(2018) Maria Luisa Ruiz del Castillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage

(2018) Franks Kamgang Nzekoue et al.   FOOD RESEARCH INTERNATIONAL

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy

(2017) Vanessa Giannetti et al.   FOOD CONTROL

Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

(2016) Guitang Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control

(2014) Janneth Gallegos et al.   Food Analytical Methods

Application of ion mobility spectrometry for the determination of tramadol in biological samples

(2014) Ali Sheibani et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Diagnosing vaginal infections through measurement of biogenic amines by ion mobility spectrometry

(2012) Jack D. Sobel et al.   European Journal of Obstetrics & Gynecology and Reproductive Biology

Study of peach freshness predictive method based on electronic nose

(2012) Hui Guohua et al.   FOOD CONTROL

A review of recent, unconventional applications of ion mobility spectrometry (IMS)

(2011) Sergio Armenta et al.   ANALYTICA CHIMICA ACTA

Toxic profile of bergamot essential oil on survival and proliferation of SH-SY5Y neuroblastoma cells

(2011) Laura Berliocchi et al.   FOOD AND CHEMICAL TOXICOLOGY

Change in aromatic components of banana during the preparation process of juice and microcapsule powder

(2011) Juan Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Neuropharmacology of the essential oil of bergamot

(2010) Giacinto Bagetta et al.   FITOTERAPIA

Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing

(2010) Sorayya Azarnia et al.   FOOD CHEMISTRY

Intraplantar injection of bergamot essential oil induces peripheral antinociception mediated by opioid mechanism

(2010) Tsukasa Sakurada et al.   PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS