Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose

Storage time of nut spreads using flash gas chromatography E-nose combined with multivariate data analysis

(2022) Chiara Cevoli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health Promoting Properties of Cereal Vinegars

(2021) Panagiotis Kandylis et al.   Foods

Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

(2021) Yanqin Yang et al.   JOURNAL OF FOOD SCIENCE

β-Ionone: Its Occurrence and Biological Function and Metabolic Engineering

(2021) Antonello Paparella et al.   Plants-Basel

Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology

(2020) Ji‐Yu Nie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identifying Cranberry Juice Consumers with Predictive OPLS‐DA Models of Plasma Metabolome and Validation of Cranberry Juice Intake Biomarkers in a Double‐Blinded, Randomized, Placebo‐Controlled, Cross‐Over Study

(2020) Shaomin Zhao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

(2020) Zhilei Zhou et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of antioxidant active ingredients of spikenard essential oil by ultra-fast gas chromatography electronic nose and radical scavenging mechanism

(2020) Shi-Qi Wu et al.   INDUSTRIAL CROPS AND PRODUCTS

Metabolomics analysis of sea cucumber (Apostichopus japonicus) in different geographical origins using UPLC–Q-TOF/MS

(2020) Guanhua Zhao et al.   FOOD CHEMISTRY

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation

(2020) Li-Juan Chai et al.   FOOD RESEARCH INTERNATIONAL

Peel oils from three Citrus species: volatile constituents, antioxidant activities and related contributions of individual components

(2019) Qi Lu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Investigating Volatile Compounds’ Contributions to the Stale Odor of Green Tea

(2019) Qianying Dai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach

(2019) Biancamaria Senizza et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

(2019) Rocío Ríos-Reina et al.   FOOD CHEMISTRY

Classification of Polish wines by application of ultra-fast gas chromatography

(2018) Tomasz Majchrzak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A comparison of semi-quantitative methods suitable for establishing volatile profiles

(2018) Victoria Ruiz-Hernández et al.   Plant Methods

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

(2018) Hayley Rottiers et al.   Food Analytical Methods

Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

(2017) Zhilei Zhou et al.   JOURNAL OF CHROMATOGRAPHY A

Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of Shanxi aged vinegar

(2016) Sha Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

(2015) Asghar Amanpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Stable Isotope Ratio Analysis for Verifying the Authenticity of Balsamic and Wine Vinegar

(2014) M. Perini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional Properties of Vinegar

(2014) Nilgün H. Budak et al.   JOURNAL OF FOOD SCIENCE

Evaluation of volatile aldehydes as discriminating parameters in quality vinegars with protected European geographical indication

(2014) Enrique Durán-Guerrero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterisation of volatile compounds in a smoke flavouring from rice husk

(2013) Jorge A. Pino   FOOD CHEMISTRY

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

(2013) Doekjo Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization and differentiation of high quality vinegars by stir bar sorptive extraction coupled to gas chromatography-mass spectrometry (SBSE–GC–MS)

(2012) A. Marrufo-Curtido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

4-Ethylphenol and 4-ethylguaiacol depletion in wine using esterified cellulose

(2011) R. Larcher et al.   FOOD CHEMISTRY

HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing

(2010) M. Cirlini et al.   FOOD CHEMISTRY

Measurement of the Isotope Ratio of Acetic Acid in Vinegar by HS-SPME-GC-TC/C-IRMS

(2010) Ryota Hattori et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

(2010) Silvia Baena-Ruano et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels

(2010) Lucía Castro-Vázquez et al.   JOURNAL OF CHROMATOGRAPHY A

Gas Chromatography−Mass Spectrometry (GC−MS) Characterization of Volatile Compounds in Quality Vinegars with Protected European Geographical Indication

(2009) Fabio Chinnici et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The phenolic composition of red wine vinegar produced in barrels made from different woods

(2008) Ana B. Cerezo et al.   FOOD CHEMISTRY

Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

(2008) Raquel M. Callejón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Three-way principal component analysis of the volatile fraction by HS-SPME/GC of aceto balsamico tradizionale of modena

(2007) Marina Cocchi et al.   TALANTA