Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

(2021) Duo Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

(2020) Shuxun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The flavor quality of dried Lentinus edodes with different species and drying methods (charcoal roasting and naturally drying)

(2020) Tingyi Zhou et al.   Journal of Food Measurement and Characterization

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

(2020) Mario Flaig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis)

(2020) Huiying Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms

(2020) Si Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes

(2020) Hui Hou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris

(2019) Xiao-fei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of low-dose γ-irradiation on the water state of fresh Lentinula edodes

(2019) Defang Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Profile changes in banana flavour volatiles during low temperature drying

(2018) Bithika Saha 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

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

(2018) Hongyan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

(2017) Biao Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of culture substrates on taste component content and taste quality ofLentinula edodes

(2017) Wen 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

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li et al.   FOOD CHEMISTRY

Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom (Lentinus edodes)

(2015) Tianjia Jiang et al.   FOOD CHEMISTRY

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

(2014) Fei Pei et al.   FOOD CHEMISTRY

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

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

(2013) Biniam T. Kebede et al.   FOOD CHEMISTRY

Volatile composition and nutritional quality of the edible mushroom Polyporus tenuiculus grown on different agro-industrial waste

(2010) Alejandra Omarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY