Potential using of infrared thermal imaging to detect volatile compounds released from decayed grapes

Chinese vinegar classification via volatiles using long-optical-path infrared spectroscopy and chemometrics

(2016) D. Dong et al.   FOOD CHEMISTRY

Analysis and discrimination of grape spoilage via volatiles: a comparison between long optical path Fourier-transform-infrared spectroscopy and sensor arrays

(2014) D. Dong et al.   ANALYST

A new volatiles-based differentiation method of Chinese spirits using longpath gas-phase infrared spectroscopy

(2014) D. Dong et al.   FOOD CHEMISTRY

Analyzing Strawberry Spoilage via its Volatile Compounds Using Longpath Fourier Transform Infrared Spectroscopy

(2013) Daming Dong et al.   Scientific Reports

Study of peach freshness predictive method based on electronic nose

(2012) Hui Guohua et al.   FOOD CONTROL

Monitoring Gaseous CO2 and Ethanol above Champagne Glasses: Flute versus Coupe, and the Role of Temperature

(2012) Gérard Liger-Belair et al.   PLoS One

Influence of the Air-space Volumes in Preparation Vessels on the Accuracy of Concentration for Volatile Organic Compound Standard Solution

(2010) Hiroko Ueno et al.   BUNSEKI KAGAKU

Volatile compounds evolution of three table grapes with different flavour during and after maturation

(2010) Chunxiang Yang et al.   FOOD CHEMISTRY

Detection of onion postharvest diseases by analyses of headspace volatiles using a gas sensor array and GC-MS

(2010) Changying Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antifungal efficacy of Aloe vera in vitro and its use as a preharvest treatment to maintain postharvest table grape quality

(2010) S. Castillo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

(2009) Curtis M. Kalua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS

(2008) Chunxiang Yang et al.   FOOD CHEMISTRY