Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS

(2021) Chen Gao et al.   JOURNAL OF CEREAL SCIENCE

Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS

(2021) Erbao Chen 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

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

(2020) Xiaoxu Zhang et al.   CEREAL CHEMISTRY

Characterization of the Potent Odorants in Zanthoxylum armatum DC Prodr. Pericarp Oil by Application of Gas Chromatography–Mass Spectrometry–Olfactometry and Odor Activity Value

(2020) Yuping Liu et al.   FOOD CHEMISTRY

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

(2020) Shuyan Wang et al.   MOLECULES

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

(2020) Jie Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp

(2020) Xiaoxia Sun et al.   INDUSTRIAL CROPS AND PRODUCTS

Tea quality evaluation by applying E-nose combined with chemometrics methods

(2020) Min Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

(2019) Dandan Pu et al.   FOOD RESEARCH INTERNATIONAL

Corrigendum to “Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM”

(2019) Natalie Gerhardt et al.   FOOD CHEMISTRY

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to 1H NMR Profiling for Assessment of the Authenticity of Honey

(2018) Natalie Gerhardt et al.   ANALYTICAL CHEMISTRY

Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

(2018) Zhihua Li et al.   Chemosensory Perception

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation

(2018) Lu-Lu Zhang et al.   JOURNAL OF SENSORY STUDIES

The relationship between alkymide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis

(2018) Lu-Lu Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Determination of Volatile Organic Compounds in Pepper Seeds by GC/MS

(2013)   ASIAN JOURNAL OF CHEMISTRY

A fast chemometric procedure based on NIR data for authentication of honey with protected geographical indication

(2013) C. Herrero Latorre et al.   FOOD CHEMISTRY

Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens

(2013) Wen-Rui Diao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

(2008) Xiaogen Yang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels

(2008) Diana M Bautista et al.   NATURE NEUROSCIENCE