Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and Baijiu

(2019) Wei Dong et al.   FOOD CHEMISTRY

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

(2019) Xiao Hu et al.   MOLECULES

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Liquid-phase microextraction – The different principles and configurations

(2018) Yadollah Yamini et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Food and beverage applications of liquid-phase microextraction

(2018) Natalia Campillo et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2015) Haiyan Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Volatile Compounds of ChineseLuzhou-Flavor Liquor during the Fermentation and Distillation Process

(2015) Xiaofei Ding et al.   JOURNAL OF FOOD SCIENCE

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

VARIATIONS OF FLAVOR SUBSTANCES IN DISTILLATION PROCESS OF CHINESE LUZHOU-FLAVOR LIQUOR

(2011) HAILONG LI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ion mobility mass spectrometry of proteins and proteinassemblies

(2009) Charlotte Uetrecht et al.   CHEMICAL SOCIETY REVIEWS