Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

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(2016)   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars

(2015) Xiaofen Du et al.   FOOD CHEMISTRY

Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis

(2015) Gisele C. da Silva et al.   FOOD CHEMISTRY

Metabolomic unveiling of a diverse range of green tea (Camellia sinensis) metabolites dependent on geography

(2015) Jang-Eun Lee et al.   FOOD CHEMISTRY

Volatile composition and aroma profile of Uruguayan Tannat wines

(2015) Laura Fariña et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Identification of Floral Scent in Chrysanthemum Cultivars and Wild Relatives by Gas Chromatography-Mass Spectrometry

(2015) Hainan Sun et al.   MOLECULES

Investigation of a Quantitative Method for the Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS of Different Wine Matrices

(2015) Mei Song et al.   MOLECULES

Comparison of Two Species of Notopterygium by GC-MS and HPLC

(2015) Yaping Wang et al.   MOLECULES

Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

(2014) Shi-Dong Lv et al.   Food Analytical Methods

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

(2014) Jiang Shi et al.   Journal of Zhejiang University-SCIENCE B

Comparison of Flavonoid Compounds in the Flavedo and Juice of Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China

(2014) Mingxia Zhang et al.   MOLECULES

Unstable Simple Volatiles and Gas Chromatography-Tandem Mass Spectrometry Analysis of Essential Oil from the Roots Bark of Oplopanax Horridus Extracted by Supercritical Fluid Extraction

(2014) Li Shao et al.   MOLECULES

Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC–MS

(2013) Jie Lin et al.   FOOD CHEMISTRY

Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME–GC–MS

(2013) Joyce Nunes Bianchin et al.   FOOD CHEMISTRY

Determination of nerolidol in teas using headspace solid phase microextraction–gas chromatography

(2013) Chunhua Ma et al.   FOOD CHEMISTRY

Recent studies of the volatile compounds in tea

(2013) Ziyin Yang et al.   FOOD RESEARCH INTERNATIONAL

Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

(2013) Leila Queiroz Zepka et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantitation of glycosidically bound aroma compounds in three tobacco types by gas chromatography–mass spectrometry

(2013) Kai Cai et al.   JOURNAL OF CHROMATOGRAPHY A

A new liquid chromatography–mass spectrometry-based strategy to integrate chemistry, morphology, and evolution of eggplant (Solanum) species

(2013) Shi-Biao Wu et al.   JOURNAL OF CHROMATOGRAPHY A

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

(2012) Cesarettin Alasalvar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS

(2012) Jie Lin et al.   Journal of Zhejiang University-SCIENCE B

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis

(2011) Kanokwan Jumtee et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

(2010) Paramita Bhattacharjee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O

(2008) Yu Qiao et al.   MOLECULES

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

(2007) Li-Fei Wang et al.   FOOD CHEMISTRY