Geographical differentiation of molixiang table grapes grown in china based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes

Volatile Profiles of Allium tenuissimum L. Flower Fried by Four Different Oils, Using SPME–GC–MS, and Sensory Evaluation Coupled with Partial Least Squares Regression

(2022) Chenping Zhang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

(2021) Heng Yao et al.   FOOD RESEARCH INTERNATIONAL

Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS

(2021) Shuang Guo et al.   FOOD CHEMISTRY

Characterization of five Indonesian mangoes using gas chromatography–mass spectrometry-based metabolic profiling and sensory evaluation

(2021) Miwa Sato et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products

(2021) Shuang Gu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture

(2021) Panpan Liu et al.   FOOD CHEMISTRY

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 key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Influence of cluster thinning and girdling on aroma composition in ‘Jumeigui’ table grape

(2020) Xiaojun Xi et al.   Scientific Reports

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey

(2020) Gultakin Hasanaliyeva et al.   Foods

The chemical composition and potential role of epicuticular and intracuticular wax in four cultivars of table grapes

(2020) Mingyi Yang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Study on the volatile composition of table grapes of three aroma types

(2019) Yusen Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

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

Enhancement of table grape flavor by postharvest application of monoterpenes in modified atmosphere

(2019) Kamal Tyagi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods

(2018) Justyna Samoticha et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of key aroma-active compounds in lychee ( Litchi chinensis Sonn.)

(2018) Shi Feng et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars

(2018) Yusen Wu et al.   MOLECULES

Terroir influence on quality of ‘Crimson’ table grapes

(2018) Sara Ricardo-Rodrigues et al.   SCIENTIA HORTICULTURAE

Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices

(2016) Tiago Margraf et al.   FOOD RESEARCH INTERNATIONAL

Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review

(2016) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Establishment of the varietal profile of Vitis vinifera L. grape varieties from different geographical regions based on HS-SPME/GC–qMS combined with chemometric tools

(2014) Rosa Perestrelo et al.   MICROCHEMICAL JOURNAL

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

(2013) L. Rolle et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo

(2013) S. Mukhopadhyay et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile compounds evolution of three table grapes with different flavour during and after maturation

(2010) Chunxiang Yang et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant properties of different grape cultivars grown in China

(2009) Changmou Xu et al.   FOOD CHEMISTRY

Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS

(2008) Chunxiang Yang et al.   FOOD CHEMISTRY

Grapes and Human Health: A Perspective

(2008) John M. Pezzuto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY