Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis

Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre

(2015) Pei-Pei Wang et al.   FOOD CHEMISTRY

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

(2015) Feng Yao et al.   Scientific Reports

Volatile profile of Madeira wines submitted to traditional accelerated ageing

(2014) Vanda Pereira et al.   FOOD CHEMISTRY

Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine

(2014) Gipsy Tabilo-Munizaga et al.   FOOD CHEMISTRY

Development of an accelerated aging method for Brandy

(2014) Mónica Schwarz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis

(2013) Pingyan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Effects of electric field treatments on phenol compounds of brandy aging in oak barrels

(2013) Bin Zhang et al.   Innovative Food Science & Emerging Technologies

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

High Hydrostatic Pressure Processing of Cheese

(2012) Yamile Martínez-Rodríguez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

(2012) Yang Tao et al.   Innovative Food Science & Emerging Technologies

Scent analysis of Rosa laevigata through metal oxide sensor array electronic nose

(2011) Shuguang Chen et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis

(2010) Min Kyung Park et al.   FOOD CHEMISTRY

Identification of different alcoholic beverages by electronic nose coupled to GC

(2008) J RAGAZZOSANCHEZ et al.   SENSORS AND ACTUATORS B-CHEMICAL