HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

(2019) Xinran Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry

(2019) Wei Jia et al.   JOURNAL OF CHROMATOGRAPHY A

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

(2019) Lvzhu Yang et al.   MOLECULES

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

(2019) Huamin Li et al.   FOOD RESEARCH INTERNATIONAL

Classification of Chinese Honeys According to Their Floral Origins Using Elemental and Stable Isotopic Compositions

(2015) Zhaobin Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure of the cluster ions of ketones in the gas phase according to ion mobility spectrometry and ab initio calculations

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

Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model

(2014) Haotian Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

(2014) C.W. Park et al.   JOURNAL OF FOOD SCIENCE

Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder

(2013) Y.H. Li et al.   JOURNAL OF DAIRY SCIENCE

Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder

(2012) Yanhua Li et al.   MOLECULES

The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

(2012) Angela E. Newton et al.   Food & Function

Influence of Dryer Type on Surface Characteristics of Milk Powders

(2011) Kim Fyfe et al.   DRYING TECHNOLOGY

Protein composition of yak milk

(2009) Haimei Li et al.   Dairy Science & Technology