Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose

Impact of drying and extractions processes on the recovery of gingerols and shogaols, the main bioactive compounds of ginger

(2022) Raul Remor Dalsasso et al.   FOOD RESEARCH INTERNATIONAL

A Rapid Non-Destructive Hyperspectral Imaging Data Model for the Prediction of Pungent Constituents in Dried Ginger

(2022) Nahidul Hoque Samrat et al.   Foods

Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber Officinale) Extract

(2022) Dong-Geon Nam et al.   Foods

Effects of Different Pre-drying and Drying Methods on Volatile Compounds in the Pericarp and Kernel of Amomum tsao-ko

(2022) Hui-wei Qin et al.   Frontiers in Plant Science

Volatilomic Profiling of Citrus Juices by Dual-Detection HS-GC-MS-IMS and Machine Learning—An Alternative Authentication Approach

(2021) Rebecca Brendel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

(2021) Junjie Xia et al.   Foods

Headspace gas chromatography-mass spectrometry in the analysis of lavender’s essential oil: Optimization by response surface methodology

(2021) Christina Virgiliou et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)

(2021) Zifei Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Organosulfur volatile profiles in Italian red garlic (Allium Sativum L.) varieties investigated by HS-SPME/GC-MS and chemometrics

(2021) Alessandra Biancolillo et al.   FOOD CONTROL

Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry

(2021) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

(2021) Huan Liu et al.   Foods

Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

(2021) Yu Li et al.   FOOD CHEMISTRY

[6]-Gingerol exhibits potent anti-mycobacterial and immunomodulatory activity against tuberculosis

(2020) Ashima Bhaskar et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis

(2020) Tanja Schaller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional implications of ginger: chemistry, biological activities and signaling pathways

(2020) Ryoiti Kiyama   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

(2020) Xi He et al.   FOOD CHEMISTRY

Color stability and pH-indicator ability of curcumin, anthocyanin and betanin containing colorants under different storage conditions for intelligent packaging development

(2020) Alaitz Etxabide et al.   FOOD CONTROL

Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale Roscoe)

(2019) Qian-Qian Mao et al.   Foods

Insights on the chemosensory basis of flavor in table grapes

(2019) Itay Maoz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Research Progress on Chemical Constituents of Zingiber officinale Roscoe

(2019) Yan Liu et al.   Biomed Research International

Antioxidant activities of ginger extract and its constituents toward lipids

(2018) Wenhui Si et al.   FOOD CHEMISTRY

Effect-directed analysis of ginger ( Zingiber officinale ) and its food products, and quantification of bioactive compounds via high-performance thin-layer chromatography and mass spectrometry

(2018) S. Krüger et al.   FOOD CHEMISTRY

The hidden mechanism beyond ginger ( Zingiber officinale Rosc.) potent in vivo and in vitro anti-inflammatory activity

(2018) Shahira M. Ezzat et al.   JOURNAL OF ETHNOPHARMACOLOGY

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry

(2017) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Quality changes and freezing time prediction during freezing and thawing of ginger

(2015) Poonam Singha et al.   Food Science & Nutrition

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

Chemical Constituents and Their Bioactivities of “Tongling White Ginger” (Zingiber officinale)

(2011) Tao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY