Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression

Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree

(2017) Maria Koutidou et al.   FOOD CHEMISTRY

Effect of Se treatment on the volatile compounds in broccoli

(2017) Jiayu Lv et al.   FOOD CHEMISTRY

Analysis of seven salad rocket ( Eruca sativa ) accessions: The relationships between sensory attributes and volatile and non-volatile compounds

(2017) Luke Bell et al.   FOOD CHEMISTRY

Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)

(2016) Zhong Han et al.   Food and Bioprocess Technology

Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes

(2016) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Tobacco alkaloids reduction by casings added/enzymatic hydrolysis treatments assessed through PLSR analysis

(2016) Shunshun Lin et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis

(2016) Haining Xu et al.   RSC Advances

Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium

(2016) Chen Wentian et al.   RSC Advances

Food colors: Existing and emerging food safety concerns

(2015) Michalina Oplatowska-Stachowiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of aroma types and their characteristic volatile compounds of Chinese faint-scent cigarettes based on descriptive sensory analysis and GC–MS and partial least squares regression

(2015) Fei Yin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

(2014) Eric Karangwa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

(2014) Karangwa Eric et al.   FOOD RESEARCH INTERNATIONAL

Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry

(2013) Fang Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

(2013) Daniel Langos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

(2012) Pu Jing et al.   FOOD CHEMISTRY

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

(2012) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of the ARMA, ARIMA, and the autoregressive artificial neural network models in forecasting the monthly inflow of Dez dam reservoir

(2012) Mohammad Valipour et al.   JOURNAL OF HYDROLOGY

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Evolution of Brassica rapa var. rapa L. volatile composition by HS-SPME and GC/IT-MS

(2009) Marcos Taveira et al.   MICROCHEMICAL JOURNAL

Partial least squares regression as an alternative to current regression methods used in ecology

(2009) Luis M. Carrascal et al.   OIKOS

Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.)

(2008) I. Blažević et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in an American Bourbon Whisky by Quantitative Measurements, Aroma Recombination, and Omission Studies

(2008) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY