Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Chemical Profile, Antioxidative, and Gut Microbiota Modulatory Properties of Ganpu Tea: A Derivative of Pu-erh Tea

(2020) Yuying Zheng et al.   Nutrients

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Compounds in Citrus Essential Oils: A Comprehensive Review

(2019) M. Carmen González-Mas et al.   Frontiers in Plant Science

Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

(2019) Cong-ning Nie et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations

(2019) Huamin Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Major Odorants in Cempedak—Differences to Jackfruit

(2019) Johanna E. Grimm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

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

Untargeted headspace gas chromatography – Ion mobility spectrometry analysis for detection of adulterated honey

(2019) Natalia Arroyo-Manzanares et al.   TALANTA

Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences

(2018) Xu Wei et al.   FOOD CHEMISTRY

Sheep skeletal muscle transcriptome analysis reveals muscle growth regulatory lncRNAs

(2018) Tianle Chao et al.   PeerJ

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

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Comprehensive comparative analysis of volatile compounds in citrus fruits of different species

(2017) Haipeng Zhang et al.   FOOD CHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Computational Method of Defining Potential Biomarkers based on Differential Sub-Networks

(2017) Xin Huang et al.   Scientific Reports

Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars

(2015) Xiaofen Du et al.   FOOD CHEMISTRY

Characterisation of free and bound volatile compounds from six different varieties of citrus fruits

(2015) Jing-Nan Ren et al.   FOOD CHEMISTRY

Structure of aldehyde cluster ions in the gas phase, according to data from ion mobility spectrometry and ab initio calculations

(2015) E. V. Lantsuzskaya et al.   Russian Journal of Physical Chemistry A

Friend or foe: differential responses of rice to invasion by mutualistic or pathogenic fungi revealed by RNAseq and metabolite profiling

(2015) Xi-Hui Xu et al.   Scientific Reports

Evaluation and application of static headspace–multicapillary column-gas chromatography–ion mobility spectrometry for complex sample analysis

(2014) Chamila J. Denawaka et al.   JOURNAL OF CHROMATOGRAPHY A

Static headspace-multicapillary column with gas chromatography coupled to ion mobility spectrometry as a simple approach for the discrimination of crude and processed traditional Chinese medicines

(2014) Gang Cao et al.   JOURNAL OF SEPARATION SCIENCE

A consensus orthogonal partial least squares discriminant analysis (OPLS-DA) strategy for multiblock Omics data fusion

(2013) Julien Boccard et al.   ANALYTICA CHIMICA ACTA

Use of the bootstrap and permutation methods for a more robust variable importance in the projection metric for partial least squares regression

(2013) N.L. Afanador et al.   ANALYTICA CHIMICA ACTA

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

(2013) Songul Kesen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

(2012) M. Vilanova et al.   ANALYTICA CHIMICA ACTA

CITRUS OILS: COMPOSITION, ADVANCED ANALYTICAL TECHNIQUES, CONTAMINANTS AND BIOLOGICAL ACTIVITY, edited by Giovanni Dugo and Duigi Mondello. Volume 49 of the book series Medicinal and Aromatic Plants - Industrial Profiles, Series Editor: Roland Hardman. CR

(2012) Carlo Bicchi   FLAVOUR AND FRAGRANCE JOURNAL

Hypoglycemic Effect of the Water Extract of Pu-erh Tea

(2012) Wan-hong Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

(2011) Marta Bertolino et al.   FOOD CHEMISTRY

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

(2011) Takayuki Miyazaki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Plant volatile terpenoid metabolism: Biosynthetic genes, transcriptional regulation and subcellular compartmentation

(2010) Dinesh A. Nagegowda   FEBS LETTERS

Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

(2010) Francisco José Delgado et al.   INTERNATIONAL DAIRY JOURNAL

Characteristic Aroma Composition Profile of Mature Stage Citrus junos (Yuzu) Peel Oil from Different Origins

(2009) Nguyen Thi LAN PHI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

(2008) George P. Rizzi   FOOD REVIEWS INTERNATIONAL

Processing and Storage Effects on Orange Juice Aroma: A Review

(2008) Pilar Ruiz Perez-Cacho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY