Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice

Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication

(2022) Araceli Rivera-Pérez et al.   FOOD CHEMISTRY

Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Studies

(2021) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain, China

(2021) Jin-long BIAN et al.   Journal of Integrative Agriculture

Sprouting improves the flavour quality of faba bean flours

(2021) Rami Akkad et al.   FOOD CHEMISTRY

Variations in the appearance quality of brown rice during the four stages of milling

(2021) Haibin Ren et al.   JOURNAL OF CEREAL SCIENCE

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

(2020) Xianqiao Hu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS

(2020) Xiaojing Fan et al.   FOOD RESEARCH INTERNATIONAL

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

(2019) Anke R. Boeswetter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Postharvest Operations on Rice Grain Quality: A Review

(2019) Chuan Tong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Review on Smart Gas Sensing Technology

(2019) Shaobin Feng et al.   SENSORS

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process

(2018) Yi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined OPLS-DA and decision tree as a strategy to identify antimicrobial biomarkers of volatile oils analyzed by gas chromatography–mass spectrometry

(2018) Felipe A. dos Santos et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

(2018) Gilberto V. de Melo Pereira et al.   FOOD CHEMISTRY

Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry

(2018) Sehun Choi et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Using Metabolomic Approaches to Explore Chemical Diversity in Rice

(2015) Miyako Kusano et al.   Molecular Plant

Thermo-mechanical rice flour modification by planetary ball milling

(2014) María A. Loubes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemical, Genetic and Molecular Advances of Fragrance Characteristics in Rice

(2013) F. S. Golestan Hashemi et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Variation in Rice Cadmium Related to Human Exposure

(2013) Andrew A. Meharg et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Rapid discrimination of Apiaceae plants by electronic nose coupled with multivariate statistical analyses

(2013) Hui Lin et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water

(2012) M.A. Billiris et al.   JOURNAL OF FOOD ENGINEERING

Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors

(2011) Hai Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of an Industrial Milling Process on Change of Headspace Volatiles in Yihchuan Aromatic Rice

(2010) Tai-Ti Liu et al.   CEREAL CHEMISTRY

Cross relationships of Cu, Fe, Zn, Mn, and Cd accumulations in common japonica and indica rice cultivars in Japan

(2009) Toshihiro Yoshihara et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Badh2, Encoding Betaine Aldehyde Dehydrogenase, Inhibits the Biosynthesis of 2-Acetyl-1-Pyrroline, a Major Component in Rice Fragrance

(2008) S. Chen et al.   PLANT CELL