A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and Chemometrics

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

(2021) Zelin Duan et al.   FOOD RESEARCH INTERNATIONAL

Reverse tracing anti-thrombotic active ingredients from dried Rehmannia Radix based on multidimensional spectrum-effect relationship analysis of steaming and drying for nine cycles

(2021) Pu-Yang Gong et al.   JOURNAL OF ETHNOPHARMACOLOGY

Flavor differences between commercial and traditional soybean paste

(2021) Xiao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

(2021) Dong-Yu Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

(2021) Juan Gao et al.   FOOD CHEMISTRY

Discovering the Major Antitussive, Expectorant, and Anti-Inflammatory Bioactive Constituents in Tussilago farfara L. Based on the Spectrum–Effect Relationship Combined with Chemometrics

(2020) Liu Yang et al.   MOLECULES

Comprehensive Comparison on the Chemical Profile of Guang Chen Pi at Different Ripeness Stages Using Untargeted and Pseudotargeted Metabolomics

(2020) Jing Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar differentiation of Citri Reticulatae Pericarpium by a combination of hierarchical three-step filtering metabolomics analysis, DNA barcoding and electronic nose

(2019) Shang-Zhen Li et al.   ANALYTICA CHIMICA ACTA

α-Monoglucosyl Hesperidin but Not Hesperidin Induces Brown-Like Adipocyte Formation and Suppresses White Adipose Tissue Accumulation in Mice

(2019) Sho Nishikawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A simple method to discriminate Guangchenpi and Chenpi by high-performance thin-layer chromatography and high-performance liquid chromatography based on analysis of dimethyl anthranilate

(2019) Shang-Zhen Li et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges

(2019) Mengzhu Shui et al.   MOLECULES

Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel

(2019) Huijuan Zhang et al.   FOOD CHEMISTRY

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

(2019) Min Xu et al.   FOOD CHEMISTRY

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

Multivariate Statistical Analysis and Odor–Taste Network To Reveal Odor–Taste Associations

(2019) Elisabeth Guichard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions

(2018) Ying Yang et al.   FOOD RESEARCH INTERNATIONAL

Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds

(2018) Shiqing Song et al.   Journal of Essential Oil Bearing Plants

Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds

(2018) Valentina Centonze et al.   FOOD CHEMISTRY

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China

(2018) Zi-Chao Wang et al.   FOOD CONTROL

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

(2017) Abdulatef Ahhmed et al.   MEAT SCIENCE

Prediction of egg freshness during storage using electronic nose

(2017) Samuel M. Yimenu et al.   POULTRY SCIENCE

Activation of human bitter taste receptors by polymethoxylated flavonoids

(2016) Yuki Kuroda et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars

(2016) Yijie Hu et al.   FOOD CHEMISTRY

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

(2015) Lunzhao Yi et al.   FOOD CHEMISTRY

Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits

(2015) Shanshan Qiu et al.   JOURNAL OF FOOD SCIENCE

Flavor Chemistry of Lemon-Lime Carbonated Beverages

(2014) Bethany J. Hausch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Can odors of TCM be captured by electronic nose? The novel quality control method for musk by electronic nose coupled with chemometrics

(2011) Tao Ye et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY