Identification and characterization of volatile compounds in Lentinula edodes during vacuum freeze‐drying

Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS

(2021) Serkan Selli et al.   FOOD CHEMISTRY

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

(2020) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS

(2020) Yanqin Yang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

(2020) Qin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

(2020) Shouhui Wei et al.   FOOD CHEMISTRY

Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.)

(2019) Nina Kröncke et al.   Insects

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes ) as prepared by five types of drying methods

(2019) Yuanyuan Zhao et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing

(2019) Da‐Som Kim et al.   JOURNAL OF FOOD BIOCHEMISTRY

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

(2019) Xiaoting Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of solid phase microextraction combined with gas chromatography‐mass spectrometry (GC‐MS) to analyze aromatic compounds in fresh tomatoes

(2019) Jian Li et al.   JOURNAL OF FOOD BIOCHEMISTRY

A novel method for classification of wine based on organic acids

(2019) Miodrag Milovanovic et al.   FOOD CHEMISTRY

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)

(2019) Lei Xu et al.   FOOD CHEMISTRY

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

(2019) Hui Ru Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

(2019) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

(2019) Wen Li et al.   FOOD RESEARCH INTERNATIONAL

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis

(2019) Haibo Yuan et al.   JOURNAL OF FOOD SCIENCE

Effects of freeze drying and hot-air drying on the physicochemical properties and bioactivities of polysaccharides from Lentinula edodes

(2019) Ying Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

(2019) Jingying Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Anticancer and other therapeutic relevance of mushroom polysaccharides: A holistic appraisal

(2018) Damini Kothari et al.   BIOMEDICINE & PHARMACOTHERAPY

Development and optimization of a HS-SPME-GC-MS methodology to quantify volatile carbonyl compounds in Port wines

(2018) Nathalie Moreira et al.   FOOD CHEMISTRY

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Analysis of volatile compounds in L. edodes blanched by hot water and microwave

(2017) Biao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

(2017) Joanna Politowicz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2016) Yuting Tian et al.   FOOD 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

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

Drying of shiitake mushrooms in a vacuum dryer and optimization of the process by response surface methodology (RSM)

(2016) Zdravko Šumić et al.   Journal of Food Measurement and Characterization

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

(2015) Narciza Maria de Oliveira ARCANJO et al.   Food Science and Technology

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

(2015) Hong-cai Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

(2015) Narciza Maria de Oliveira ARCANJO et al.   Food Science and Technology

Editorial: The Making of theHandbook of Industrial Drying

(2014) Arun S. Mujumdar   DRYING TECHNOLOGY

Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

(2014) Jun Cao et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices

(2013) Fei Pei et al.   Food and Bioprocess Technology

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

(2013) Sonja Grosshauser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Polysaccharides inLentinus edodes: Isolation, Structure, Immunomodulating Activity and Future Prospective

(2012) Xiaofei Xu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Solid-Phase Microextraction (SPME) Techniques for Quality Characterization of Food Products: A Review

(2010) Sundar Balasubramanian et al.   Food and Bioprocess Technology

Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying process

(2010) Masakazu Hiraide et al.   JOURNAL OF WOOD SCIENCE

Development, validation and application of a method based on DI-SPME and GC–MS for determination of pesticides of different chemical groups in surface and groundwater samples

(2010) Adalberto Menezes Filho et al.   MICROCHEMICAL JOURNAL

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY