An unattended HS-SPME-GC–MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission

Fiber–Sample Distance, An Important Parameter To Be Considered in Headspace Solid-Phase Microextraction Applications

(2020) Franks Kamgang Nzekoue et al.   ANALYTICAL CHEMISTRY

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis

(2019) Mun Yhung Jung et al.   JOURNAL OF FOOD SCIENCE

Inorganic arsenic contents in ready-to-eat rice products and various Korean rice determined by a highly sensitive gas chromatography-tandem mass spectrometry

(2018) Mun Yhung Jung et al.   FOOD CHEMISTRY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

(2018) Mónica Bueno et al.   FOOD CHEMISTRY

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

One step derivatization with British Anti-Lewsite in combination with gas chromatography coupled to triple-quadrupole tandem mass spectrometry for the fast and selective analysis of inorganic arsenic in rice

(2016) Ju Hui Kang et al.   ANALYTICA CHIMICA ACTA

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

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

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

(2016) Sha Sha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose

(2016) Fei Pei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical Composition and Character Impact Odorants in Volatile Oils from Edible Mushrooms

(2015) Atsushi Usami et al.   CHEMISTRY & BIODIVERSITY

Headspace-Solid-Phase Microextraction-Gas Chromatography as Analytical Methodology for the Determination of Volatiles in Wild Mushrooms and Evaluation of Modifications Occurring during Storage

(2015) Rosaria Costa et al.   Journal of Analytical Methods in Chemistry

Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms

(2014) I. San Román et al.   TALANTA

Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles

(2013) Rosaria Costa et al.   ANALYTICA CHIMICA ACTA

A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

(2013) Xue-Mei Wang et al.   FOOD CHEMISTRY

Volatile biomarkers for wild mushrooms species discrimination

(2013) Ricardo Malheiro et al.   FOOD RESEARCH INTERNATIONAL

Headspace–Solid Phase Microextraction–Gas Chromatography–Tandem Mass Spectrometry (HS-SPME-GC-MS2) Method for the Determination of Pyrazines in Perilla Seed Oils: Impact of Roasting on the Pyrazines in Perilla Seed Oils

(2013) Tae Young Kwon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines

(2012) Elisabete Paula Barros et al.   TALANTA

Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: An inter-species comparative study

(2011) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC–FID) and gas chromatography–mass spectrometry (GC–MS)

(2010) F. Maggi et al.   FOOD CHEMISTRY

Histochemical localization of secretion and composition of the essential oil inMelittis melissophyllumL. subsp.melissophyllumfrom Central Italy

(2009) Filippo Maggi et al.   FLAVOUR AND FRAGRANCE JOURNAL

Melittis melissophyllum L. subsp. melissophyllum (Lamiaceae) from central Italy: A new source of a mushroom-like flavour

(2008) F. Maggi et al.   FOOD CHEMISTRY