HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater

(2020) Zelin Duan et al.   AQUACULTURE

Early detection and monitoring for Aspergillus flavus contamination in maize kernels

(2020) Hongbo Li et al.   FOOD CONTROL

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

(2020) Yang Yang et al.   FOOD CHEMISTRY

Influence of initial gas modification on physicochemical quality attributes and molecular changes in fresh and fresh-cut fruit during modified atmosphere packaging

(2019) Zinash A. Belay et al.   Food Packaging and Shelf Life

Development of active packaging based on chitosan-gelatin blend films functionalized with Chinese hawthorn (Crataegus pinnatifida) fruit extract

(2019) Juan Kan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of chitosan treatment on the storability and quality properties of longan fruit during storage

(2019) Yuzhao Lin et al.   FOOD CHEMISTRY

Physicochemical characteristics, vitamin C, and polyphenolic composition of four European commercial blood-flesh peach cultivars (Prunus persica L. Batsch)

(2019) Christophe Aubert et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition

(2019) Fang Donglu et al.   Food Packaging and Shelf Life

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

Active packaging from chitosan-titanium dioxide nanocomposite film for prolonging storage life of tomato fruit

(2018) Patinya Kaewklin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

(2018) JianCai Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Investigation of the aroma of commercial peach ( Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis

(2017) Tiago Bianchi et al.   FOOD RESEARCH INTERNATIONAL

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice

(2017) Carmen Barba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical, physical, and sensory properties of 1-MCP-treated Fuji apple (Malus domestica Borkh.) fruits after long-term cold storage

(2017) Jihyun Lee et al.   Applied Biological Chemistry

Nanotechnology in food science: Functionality, applicability, and safety assessment

(2016) Xiaojia He et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of nanocomposite packaging on postharvest quality and reactive oxygen species metabolism of mushrooms (Flammulina velutipes)

(2016) Fang Donglu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Nano-Food Packaging: An Overview of Market, Migration Research, and Safety Regulations

(2015) Nattinee Bumbudsanpharoke et al.   JOURNAL OF FOOD SCIENCE

Development of silver/titanium dioxide/chitosan adipate nanocomposite as an antibacterial coating for fruit storage

(2015) Baofeng Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on the use of essential oils for postharvest decay control and maintenance of fruit quality during storage

(2014) Dharini Sivakumar et al.   CROP PROTECTION

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

(2012) Pablo Montero-Prado et al.   FOOD CHEMISTRY

Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment

(2010) Abel Ortiz et al.   FOOD CHEMISTRY

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

(2009) Yiju Wang et al.   FOOD CHEMISTRY