Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses

A decision fusion method based on hyperspectral imaging and electronic nose techniques for moisture content prediction in frozen-thawed pork

(2022) Jiehong Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a Freshness Assay for Royal Jelly Based on the Temperature- and Time-Dependent Changes of Antimicrobial Effectiveness and Proteome Dynamics of Royal Jelly Proteins

(2021) Han Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties, chemical composition, and antioxidant activity of Dendropanax dentiger honey

(2021) Lianfeng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

(2020) Sha Cong et al.   MOLECULES

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

(2020) Ishamri Ismail et al.   FOOD CHEMISTRY

Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage

(2020) De-Yang Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of flavor-related compounds in four edible wild mushroom soups

(2020) Wen Xun et al.   MICROCHEMICAL JOURNAL

Wastewater monitoring by means of e-nose, VE-tongue, TD-GC-MS, and SPME-GC-MS

(2020) Mohammed Moufid et al.   TALANTA

Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS

(2020) Jia-Shen Cai et al.   FOOD CHEMISTRY

Employment of an electronic tongue combined with deep learning and transfer learning for discriminating the storage time of Pu-erh tea

(2020) Zhengwei Yang et al.   FOOD CONTROL

Royal Jelly and Its Components Promote Healthy Aging and Longevity: From Animal Models to Humans

(2019) Kunugi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Nonenzymatic Browning and Protein Aggregation in Royal Jelly during Room-Temperature Storage

(2018) Jiangtao Qiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the freshness of fresh-cut green bell pepper ( Capsicum annuum var. grossum ) using electronic nose

(2018) Hui-Zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on Royal Jelly proteins and peptides

(2018) Ajitha Nath Koomankode Ganapathi Ramanathan et al.   Journal of Functional Foods

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry

(2018) Hui-zhi Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Standard methods for Apis mellifera royal jelly research

(2017) Fu-Liang Hu et al.   JOURNAL OF APICULTURAL RESEARCH

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Differential volatile organic compounds in royal jelly associated with different nectar plants

(2016) Ya-zhou ZHAO et al.   Journal of Integrative Agriculture

Discrimination and characterization of different intensities of goaty flavor in goat milk by means of an electronic nose

(2015) C.J. Yang et al.   JOURNAL OF DAIRY SCIENCE

Freshness determination of royal jelly by analyzing decomposition products of adenosine triphosphate

(2015) Liming Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fast Determination of Adenosine 5′-Triphosphate (ATP) and Its Catabolites in Royal Jelly Using Ultraperformance Liquid Chromatography

(2012) Ling Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Differential behaviour of the dinitrosalicylic acid (DNS) reagent towards mono- and di-saccharide sugars

(2011) Abdul Aala Najmus Saqib et al.   BIOMASS & BIOENERGY

Gas chromatographic–mass spectrometric investigation of volatile and extractable compounds of crude royal jelly

(2011) V.A. Isidorov et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Royalactin induces queen differentiation in honeybees

(2011) Masaki Kamakura   NATURE

Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

(2010) Ju-Hui Choe et al.   MEAT SCIENCE

Fast determination of 26 amino acids and their content changes in royal jelly during storage using ultra-performance liquid chromatography

(2009) Wu Liming et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Proteomics Analysis of Major Royal Jelly Protein Changes under Different Storage Conditions

(2008) Jian-ke Li et al.   JOURNAL OF PROTEOME RESEARCH

Octanoic acid confers to royal jelly varroa-repellent properties

(2008) Francesco Nazzi et al.   NATURWISSENSCHAFTEN