Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS

Comparative flavor analysis of eight varieties of Xinjiang flatbreads from the Xinjiang Region of China

(2019) Yue Fan et al.   CEREAL CHEMISTRY

Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation

(2018) Sang Mi Lee et al.   FOOD CHEMISTRY

White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception

(2018) Alvaro Lezaeta et al.   FOOD RESEARCH INTERNATIONAL

Changes in whole grain polyphenols and antioxidant activity of six sorghum genotypes under different irrigation treatments

(2017) Gangcheng Wu et al.   FOOD CHEMISTRY

Effect of nixtamalization process on the content and composition of phenolic compounds and antioxidant activity of two sorghums varieties

(2017) Marcela Gaytán-Martínez et al.   JOURNAL OF CEREAL SCIENCE

Sorghum (Sorghum bicolorL.): Nutrients, bioactive compounds, and potential impact on human health

(2015) Leandro de Morais Cardoso et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sorghum: Obliging Alternative and Ancient Grain

(2014) D. Lemlioglu-Austin   CEREAL FOODS WORLD

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

Determination of the Volatile Composition in Brown Millet, Milled Millet and Millet Bran by Gas Chromatography/Mass Spectrometry

(2012) Jingke Liu et al.   MOLECULES

Presence of tannins in sorghum grains is conditioned by different natural alleles of Tannin1

(2012) Y. Wu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components

(2011) Ingrid Elisia et al.   JOURNAL OF CLINICAL BIOCHEMISTRY AND NUTRITION

Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS

(2008) Isabelle Maraval et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY