Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis

Assessing a traceability technique in fresh oranges ( Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

(2017) Francisco Julián Cuevas et al.   FOOD CHEMISTRY

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

(2017) Anh T. San et al.   FOOD CHEMISTRY

Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy

(2017) Vanessa Giannetti et al.   FOOD CONTROL

Optimization of leaching conditions for removing sodium from sodium-rich coals by orthogonal experiments

(2017) Shuai Guo et al.   FUEL

Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS

(2016) Chaojun He et al.   Analytical Methods

Differentiation of two types of pu-erh teas by using an electronic nose and ultrasound-assisted extraction-dispersive liquid–liquid microextraction-gas chromatography-mass spectrometry

(2016) Jing Ye et al.   Analytical Methods

Performance evaluation of a novel method of frost prevention and retardation for air source heat pumps using the orthogonal experiment design method

(2016) Jinchen Tang et al.   APPLIED ENERGY

Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers

(2016) F.J. Cuevas et al.   FOOD CHEMISTRY

Preliminary construction of integral analysis for characteristic components in complex matrices by in-house fabricated solid-phase microextraction fibers combined with gas chromatography–mass spectrometry

(2016) Zhentao Tang et al.   JOURNAL OF CHROMATOGRAPHY A

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

(2016) Ershad Sheibani et al.   JOURNAL OF FOOD SCIENCE

Rapid determination of the volatile components in tobacco by ultrasound-microwave synergistic extraction coupled to headspace solid-phase microextraction with gas chromatography-mass spectrometry

(2016) Yanqin Yang et al.   JOURNAL OF SEPARATION SCIENCE

Multivariate analysis of the volatile components in tobacco based on infrared-assisted extraction coupled to headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2016) Yanqin Yang et al.   JOURNAL OF SEPARATION SCIENCE

Development of the mass spectral fingerprint by headspace-solid-phase microextraction-mass spectrometry and chemometric methods for rapid quality control of flavoring essence

(2016) Wenqian Hou et al.   MICROCHEMICAL JOURNAL

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2016) Yin Zhu et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS

(2016) Sine Yener et al.   TALANTA

Characterization of Aroma-Active Compounds of Pu-erh Tea by Headspace Solid-Phase Microextraction (HS-SPME) and Simultaneous Distillation-Extraction (SDE) Coupled with GC-Olfactometry and GC-MS

(2015) Yong-Quan Xu et al.   Food Analytical Methods

Microwave-assisted extraction of Eucalyptus robusta leaf for the optimal yield of total phenolic compounds

(2015) Deep Jyoti Bhuyan et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

(2014) Liping Du et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

(2014) Ryoko Baba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Headspace–Solid Phase Microextraction–Gas Chromatography–Tandem Mass Spectrometry (HS-SPME-GC-MS2) Method for the Determination of Pyrazines in Perilla Seed Oils: Impact of Roasting on the Pyrazines in Perilla Seed Oils

(2013) Tae Young Kwon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GC-MS combined with chemometric techniques for the quality control and original discrimination ofCurcumae longaerhizome: Analysis of essential oils

(2013) Yichen Hu et al.   JOURNAL OF SEPARATION SCIENCE

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds

(2011) Yi Cai et al.   FOOD CHEMISTRY

Determination of bioactive constituents in Flos Sophorae Immaturus and Cortex Fraxini by capillary electrophoresis in combination with far infrared-assisted solvent extraction

(2011) Zhibin Gan et al.   FOOD CHEMISTRY

Microwave-assisted extractions of active ingredients from plants

(2011) Chung-Hung Chan et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of carbohydrates in Folium Lysium Chinensis using capillary electrophoresis combined with far-infrared light irradiation-assisted extraction

(2011) Yuejiao Fu et al.   JOURNAL OF SEPARATION SCIENCE

Far infrared-assisted extraction followed by MEKC for the simultaneous determination of flavones and phenolic acids in the leaves of Rhododendron mucronulatum Turcz

(2011) Yuejiao Fu et al.   JOURNAL OF SEPARATION SCIENCE

Comparison of headspace solid-phase microextraction with conventional extraction for the analysis of the volatile components in Melia azedarach

(2011) Yanqin Yang et al.   TALANTA

Far infrared-assisted extraction followed by capillary electrophoresis for the determination of bioactive constituents in the leaves of Lycium barbarum Linn.

(2010) Haotian Duan et al.   JOURNAL OF CHROMATOGRAPHY A

Infrared-assisted extraction coupled with high-performance liquid chromatography for simultaneous determination of eight active compounds in Radix Salviae miltiorrhizae

(2010) Yile Chen et al.   JOURNAL OF SEPARATION SCIENCE

On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake

(2008) Barbara Rega et al.   FOOD CHEMISTRY