Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace-gas chromatography-ion mobility spectrometry

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

(2020) Xianqiao Hu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

(2020) Mengjie Liu et al.   CEREAL CHEMISTRY

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

(2020) Lu Wang et al.   JOURNAL OF FOOD SCIENCE

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Typical Potent Odorants in Raw and Cooked Toona sinensis (A. Juss.) M. Roem. by Instrumental-Sensory Analysis Techniques

(2019) Wenxi Yang et al.   FOOD 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

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

(2019) Hafiz Umer Javed et al.   FOOD RESEARCH INTERNATIONAL

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry

(2019) Yiru Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

(2019) Dandan Pu et al.   FOOD RESEARCH INTERNATIONAL

Quinoa intake reduces plasma and liver cholesterol, lessens obesity-associated inflammation, and helps to prevent hepatic steatosis in obese db/db mouse

(2019) Giuliana D. Noratto et al.   FOOD CHEMISTRY

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

(2019) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

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

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

(2018) Joana Pico et al.   FOOD CHEMISTRY

The role of phenolic compounds on olive oil aroma release

(2018) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

(2018) Lillian M. Franklin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

(2018) Yiru Zhang et al.   JOURNAL OF CEREAL SCIENCE

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Impact of polyphenols on the headspace concentration of aroma compounds in apple cider

(2018) Jing Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

(2018) Eliana Pereira et al.   FOOD CHEMISTRY

Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality

(2017) Prashant K. Mishra et al.   FOOD CHEMISTRY

Characterization of betalains, saponins and antioxidant power in differently colored quinoa ( Chenopodium quinoa ) varieties

(2017) Josefa Escribano et al.   FOOD CHEMISTRY

Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties

(2017) Geyang Wu et al.   JOURNAL OF FOOD SCIENCE

Influence of different flours and starches on gluten-free bread aroma

(2017) Joana Pico et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

(2017) Anna Lorusso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Early detection of contamination and defect in foodstuffs by electronic nose: A review

(2017) Alireza Sanaeifar et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang et al.   FOOD CHEMISTRY

Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

(2015) Sunan Wang et al.   JOURNAL OF TEXTURE STUDIES

Evaluation of Texture Differences among Varieties of Cooked Quinoa

(2014) Geyang Wu et al.   JOURNAL OF FOOD SCIENCE

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Characterization of Volatile Aroma Compounds in Cooked Black Rice

(2007) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY