Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

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

Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

(2021) Yu Zhang et al.   Foods

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

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

Seasonal Effect on the Chemical Composition, Insecticidal Properties and Other Biological Activities of Zanthoxylum leprieurii Guill. & Perr. Essential Oils

(2020) Evelyne Amenan Tanoh et al.   Foods

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

(2020) Xiaojun Wang et al.   FOOD CHEMISTRY

Zanthoxylum: A Systematic Review of its Traditional Uses, Naturally Occurring Constituents and Pharmacological Properties

(2019) Zulfa Nooreen et al.   CURRENT ORGANIC CHEMISTRY

Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

(2018) Ye Liu et al.   Food Analytical Methods

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value

(2018) Jia Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

(2018) Heping Cui et al.   FOOD CHEMISTRY

Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis

(2016) Yufei Chang et al.   Journal of Ocean University of China

Searching for Novel Cancer Chemopreventive Plants and their Products:The Genus Zanthoxylum

(2011) Francesco Epifano et al.   CURRENT DRUG TARGETS

Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.

(2011) Shigang Wei et al.   JOURNAL OF CHROMATOGRAPHY A

Analysis of Volatile Compounds in the Pericarp of Zanthoxylum bungeanum Maxim. by Ultrasonic Nebulization Extraction Coupled with Headspace Single-Drop Microextraction and GC–MS

(2010) Lu Wang et al.   CHROMATOGRAPHIA

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

(2008) Xiaogen Yang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY