Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-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

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

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

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

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2020) Jianda Shi et al.   FOOD CHEMISTRY

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Aroma-active compounds, sensory profile, and phenolic composition of Fondillón

(2020) Hanán Issa-Issa et al.   FOOD CHEMISTRY

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

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

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan

(2019) Huaixiang Tian et al.   JOURNAL OF DAIRY SCIENCE

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

Shape induced reflectance correction for non-destructive determination and visualization of soluble solids content in winter jujubes using hyperspectral imaging in two different spectral ranges

(2019) Yiying Zhao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Postharvest nitric oxide treatment delays the senescence of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage by regulating reactive oxygen species metabolism

(2019) Yating Zhao et al.   SCIENTIA HORTICULTURAE

A perspective on two chemometrics tools: PCA and MCR, and introduction of a new one: Pattern recognition entropy (PRE), as applied to XPS and ToF-SIMS depth profiles of organic and inorganic materials

(2018) Shiladitya Chatterjee et al.   APPLIED SURFACE SCIENCE

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

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

New method based on Solid Phase Microextraction and Multidimensional gas chromatography-mass spectrometry to determine pesticides in strawberry jam

(2018) Maria Luisa Ruiz del Castillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fast discrimination of bacteria using a filter paper–based SERS platform and PLS-DA with uncertainty estimation

(2018) Javier E. L. Villa et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Butia spp. (Arecaceae) LC-MS-Based Metabolomics for Species and Geographical Origin Discrimination

(2017) Jessica Fernanda Hoffmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and expression patterns of alcohol dehydrogenase genes involving in ester volatile biosynthesis in pear fruit

(2017) Gai-hua QIN et al.   Journal of Integrative Agriculture

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

(2016) Aneta Wojdyło et al.   FOOD CHEMISTRY

Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis

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

Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC–Olfactometry, GC–FPD, and GC–MS

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glucosinolate metabolism, functionality and breeding for the improvement of Brassicaceae vegetables

(2014) Masahiko Ishida et al.   BREEDING SCIENCE

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

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

(2012) Zeev Karpas   FOOD RESEARCH INTERNATIONAL

Aroma Evaluation of Gamazumi (Viburnum dilatatum) by Aroma Extract Dilution Analysis and Odour Activity Value

(2012) Mitsuo Miyazawa et al.   PHYTOCHEMICAL ANALYSIS

Inhibitory effect of sucrose laurate ester on degreening in Citrus nagato-yuzukichi fruit during storage

(2007) Naoki Yamauchi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY