Organosulfur volatile profiles in Italian red garlic (Allium Sativum L.) varieties investigated by HS-SPME/GC-MS and chemometrics

Sequential preprocessing through ORThogonalization (SPORT) and its application to near infrared spectroscopy

(2020) Jean-Michel Roger et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Geographical discrimination of garlic (Allium Sativum L.) based on Stable isotope ratio analysis coupled with statistical methods: The Italian case study

(2019) Silvia Pianezze et al.   FOOD AND CHEMICAL TOXICOLOGY

Profiling of organosulfur compounds and amino acids in garlic from different regions of China

(2019) Pingxiang Liu et al.   FOOD CHEMISTRY

Authentication of “Avola almonds” by near infrared (NIR) spectroscopy and chemometrics

(2019) Patrizia Firmani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Geographical discrimination of red garlic (Allium sativum L.) using fast and non-invasive Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) spectroscopy combined with chemometrics

(2019) Alessandra Biancolillo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Geographical origin identification of garlic cultivated in Korea using isotopic and multi-elemental analyses

(2019) Seung-Hyun Choi et al.   FOOD CONTROL

Optimization using chemometrics of HS-SPME/GC–MS profiling of saffron aroma and identification of geographical volatile markers

(2018) Angelo Antonio D’Archivio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Non-destructive profiling of volatile organic compounds using HS-SPME/GC–MS and its application for the geographical discrimination of white rice

(2018) Dong Kyu Lim et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Geographical discrimination of red garlic (Allium sativum L.) produced in Italy by means of multivariate statistical analysis of ICP-OES data

(2018) Angelo Antonio D'Archivio et al.   FOOD CHEMISTRY

Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy

(2017) Vanessa Giannetti et al.   FOOD CONTROL

Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

(2017) María Molina-Calle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical Profiles and Antimicrobial Activities of Allium cepa Red cv. and A. sativum Subjected to Different Drying Methods: A Comparative MS-Based Metabolomics

(2017) Mohamed Farag et al.   MOLECULES

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

(2016) Natália Martins et al.   FOOD CHEMISTRY

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods

(2016) Angelika Ziółkowska et al.   FOOD CHEMISTRY

Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation

(2014) Daniela A. Locatelli et al.   FOOD CHEMISTRY

Traceability of Italian garlic (Allium sativum L.) by means of HRMAS-NMR spectroscopy and multivariate data analysis

(2012) Mena Ritota et al.   FOOD CHEMISTRY

Volatile distribution in garlic (Allium sativum L.) by solid phase microextraction (SPME) with different processing conditions

(2011) Na Young Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Genetic Characteristics and Environmental Factors on Organosulfur Compounds in Garlic (Allium sativum L.) Grown in Andalusia, Spain

(2011) Alfredo Montaño et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of the geographical origin of Italian potatoes, based on stable isotope and volatile compound analyses

(2010) F. Longobardi et al.   FOOD CHEMISTRY

Calculation of the reliability of classification in discriminant partial least-squares binary classification

(2008) Néstor F. Pérez et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS