Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

(2020) Xiaoxu Zhang et al.   CEREAL CHEMISTRY

Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour

(2020) Kangyi Zhang et al.   Journal of Food Measurement and Characterization

Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles

(2020) Kangyi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

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

High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods

(2017) Qiang Xia et al.   FOOD RESEARCH INTERNATIONAL

An alternative method based on enzymatic fat hydrolysis to quantify volatile compounds in wheat bread crumb

(2016) Joana Pico et al.   FOOD CHEMISTRY

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An 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

Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability

(2013) Michele Eliza Cortazzo Menis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions

(2012) Damjan Janeš et al.   JOURNAL OF FOOD SCIENCE

Determination of the Volatile Composition in Brown Millet, Milled Millet and Millet Bran by Gas Chromatography/Mass Spectrometry

(2012) Jingke Liu et al.   MOLECULES

Study of the Effect of High-Pulsed Electric Field Treatment on Vacuum Freeze-Drying of Apples

(2011) Yali Wu et al.   DRYING TECHNOLOGY

Modeling moisture sorption isotherms in roasted green wheat using least square regression and neural-fuzzy techniques

(2011) M.A. Al-Mahasneh et al.   FOOD AND BIOPRODUCTS PROCESSING

Fuzzy and Conventional Modeling of Open Sun Drying Kinetics for Roasted Green Wheat

(2011) M. A. Al-Mahasneh et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Change in aromatic components of banana during the preparation process of juice and microcapsule powder

(2011) Juan Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Odour-causing organic compounds in wastewater treatment plants: Evaluation of headspace solid-phase microextraction as a concentration technique

(2011) Anna Godayol et al.   JOURNAL OF CHROMATOGRAPHY A

Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC-MS

(2008) Zhi Zeng et al.   CEREAL CHEMISTRY