Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS

Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS

(2022) Tingyu Yan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)

(2022) Dai-xin Yu et al.   FOOD CHEMISTRY

Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit

(2021) Xitong Fei et al.   Foods

Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm

(2021) Yuezhong Mao et al.   JOURNAL OF FOOD SCIENCE

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

(2021) Yuxing Liu et al.   Food Science & Nutrition

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

(2021) Xiya Feng et al.   FOOD CHEMISTRY

Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose

(2021) Qiyong Guo et al.   FOOD CONTROL

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 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

Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

(2020) Shuyan Wang et al.   MOLECULES

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND 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

Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint

(2020) Li Yu et al.   JOURNAL OF FOOD SCIENCE

Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties

(2020) Jia-Nan Chen et al.   Food Bioscience

Antagonistic interaction of phenols and alkaloids in Sichuan pepper (Zanthoxylum bungeanum) pericarp

(2020) Xiaoxia Sun et al.   INDUSTRIAL CROPS AND PRODUCTS

Tea quality evaluation by applying E-nose combined with chemometrics methods

(2020) Min Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls

(2020) Camilla Scavarda et al.   FOOD CHEMISTRY

Comparative studies on flavor substances of leaves and pericarps of Zanthoxylum bungeanum Maxim. at different harvest periods

(2019) Lei Zhu et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim

(2019) Wenlin Zhang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Rapid profiling of volatile compounds in green teas using Micro-Chamber/Thermal Extractor combined with thermal desorption coupled to gas chromatography-mass spectrometry followed by multivariate statistical analysis

(2018) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of some Zanthoxylum species by chemical and DNA analysis approaches

(2018) Christine Perichet et al.   CHEMISTRY & BIODIVERSITY

Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

(2018) Zhihua Li et al.   Chemosensory Perception

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Quality Control of Olive Oils Using Machine Learning and Electronic Nose

(2017) Emre Ordukaya et al.   JOURNAL OF FOOD QUALITY

Characteristic differences in essential oil composition of six Zanthoxylum bungeanum Maxim. (Rutaceae) cultivars and their biological significance

(2017) Shu-ming Liu et al.   Journal of Zhejiang University-SCIENCE B

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang 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

Phylogenetic relationships among cultivated Zanthoxylum species in China based on cpDNA markers

(2016) Shijing Feng et al.   Tree Genetics & Genomes

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

(2014) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Chemical Composition and Antibacterial Activity of the Essential Oil from Green Huajiao (Zanthoxylum schinifolium) against Selected Foodborne Pathogens

(2013) Wen-Rui Diao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical Composition and Antifungal Activity of the Fruit Oil ofZanthoxylum bungeanumMaxim. (Rutaceae) from China

(2012) Youwen Gong et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

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

(2008) Xiaogen Yang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY