Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Physiological responses to cold and starvation stresses in the liver of yellow drum (Nibea albiflora) revealed by LC-MS metabolomics

(2020) Shuang Jiao et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

(2020) Jingna Wu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age

(2019) Rachele Rocchi et al.   FOOD CONTROL

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Utilization of different macroalgae by abalone Haliotis discus hannai Ino: Evidence from analyses of fatty acid profiles

(2018) Zhe Pan et al.   AQUACULTURE

Effect of salinity on volatiles in the razor clam investigated by head space-solid phase microextraction/gas chromatography-mass spectrometry

(2018) Zhaoshou Ran et al.   FISHERIES SCIENCE

Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments

(2018) Leilei Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Assessment of elemental profiling for distinguishing geographic origin of aquacultured shrimp from India, Thailand and Vietnam

(2017) Li Li et al.   FOOD CONTROL

Free amino acid determination by GC-MS combined with a chemometric approach for geographical classification of bracatinga honeydew honey ( Mimosa scabrella Bentham)

(2017) Mônia Stremel Azevedo et al.   FOOD CONTROL

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Biochemical and volatile organic compound profile of European flat oyster (Ostrea edulis) and Pacific cupped oyster (Crassostrea gigas) cultivated in the Eastern Scheldt and Lake Grevelingen, the Netherlands

(2016) Jasper van Houcke et al.   FOOD CONTROL

Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

(2016) Yonathan Asikin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of fish species discrimination via electronic nose

(2015) Selda Güney et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

The potential of e-nose aroma profiling for identifying the geographical origin of licorice (Glycyrrhiza glabra L.) roots

(2014) Mariateresa Russo et al.   FOOD CHEMISTRY

Determination of the volatile compounds of vegetable oils using an ion-mobility spectrometer

(2014) E. V. Krisilova et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Detection of Metabolites of Trapped Humans Using Ion Mobility Spectrometry Coupled with Gas Chromatography

(2012) Wolfgang Vautz et al.   ANALYTICAL CHEMISTRY

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Sinusoidal envelope voltammetry as a new readout technique for electronic tongues

(2012) Shiyi Tian et al.   MICROCHIMICA ACTA

Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation

(2012) Meixiu Zhang et al.   SENSORS

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

(2011) François Leduc et al.   FOOD CHEMISTRY

Application of ion mobility spectrometry for the detection of human urine

(2010) Joanna Rudnicka et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis

(2010) Zoltán Kovács et al.   JOURNAL OF CHEMOMETRICS

Peak assignment in multi-capillary column–ion mobility spectrometry using comparative studies with gas chromatography–mass spectrometry for VOC analysis

(2009) Melanie Jünger et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

A retention index calculator simplifies identification of plant volatile organic compounds

(2009) Mary Lucero et al.   PHYTOCHEMICAL ANALYSIS

Comparison of flavor components in shrimpLitopenaeus vannameicultured in sea water and low salinity water

(2008) Mengqing LIANG et al.   FISHERIES SCIENCE

Mass Spectrometry Based Sensor Strategies for the Authentication of Oysters According to Geographical Origin

(2007) Jeremy Ratel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY