HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

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

Optimization of lactic acid fermentation conditions for fermented tofu whey beverage with high-isoflavone aglycones

(2019) Yan Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions

(2018) Yalong Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

(2017) Ye Liu et al.   Food Analytical Methods

Effects of different carrageenan types on the rheological and water-holding properties of tofu

(2017) Ying-Ru Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues

(2017) Maykel Hernández-Mesa 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

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

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

Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture

(2014) Didem Sahingil et al.   Dairy Science & Technology

Volatile Compounds as Markers of Tofu (Soybean Curd) Freshness during Storage

(2014) Seonmi Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultra high pressure homogenized soy flour for tofu making

(2013) Hsiao-Hui Liu et al.   FOOD HYDROCOLLOIDS

mVOC: a database of microbial volatiles

(2013) Marie Chantal Lemfack et al.   NUCLEIC ACIDS RESEARCH

Applications of ion mobility spectrometry (IMS) in the field of foodomics

(2012) Zeev Karpas   FOOD RESEARCH INTERNATIONAL

Analysis of Organic Volatile Flavor Compounds in Fermented Stinky Tofu Using SPME with Different Fiber Coatings

(2012) Yuping Liu et al.   MOLECULES

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk

(2011) Yan-Chun Lv et al.   JOURNAL OF FOOD SCIENCE

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

(2008) Giuliano Dragone et al.   FOOD CHEMISTRY

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY

Simplifying chromatographic analysis of the volatile fraction of foods

(2008) Silvia López-Feria et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Sample-introduction systems coupled to ion-mobility spectrometry equipment for determining compounds present in gaseous, liquid and solid samples

(2008) L. Arce et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY