Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis

Metagenomic Exploration of Koumiss from Kazakhstan

(2022) Andrey Bogoyavlenskiy et al.   Microbiology Resource Announcements

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

(2022) Yanqin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

(2022) Ao Liu et al.   Food Chemistry-X

Optimization of ethyl hexanoate production in Saccharomyces cerevisiae by metabolic engineering

(2022) Guo Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

(2021) Kangyi Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis

(2021) Jiaxin Yin et al.   MICROCHEMICAL JOURNAL

Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network

(2021) Yanan Xia et al.   FOOD RESEARCH INTERNATIONAL

Comparison of sensory evaluation techniques for Hungarian wines

(2020) Zsuzsanna Guld et al.   JOURNAL OF CHEMOMETRICS

Profiling of koumiss microbiota and organic acids and their effects on koumiss taste

(2020) Hai Tang et al.   BMC MICROBIOLOGY

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Exploring core microbiota responsible for the production of volatile flavor compounds during the traditional fermentation of Koumiss

(2020) Yuecheng Men et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

(2020) Heting Qi et al.   MOLECULES

PLS-DA vs sparse PLS-DA in food traceability. A case study: Authentication of avocado samples

(2020) Ana M. Jiménez-Carvelo et al.   TALANTA

Long-term administration of Lactobacillus casei Zhang stabilized gut microbiota of adults and reduced gut microbiota age index of older adults

(2019) Qiuwen He et al.   Journal of Functional Foods

Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components

(2016) X.M. Zhang et al.   JOURNAL OF DAIRY SCIENCE

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

(2011) Francisco José Delgado et al.   FOOD CHEMISTRY

Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds

(2008) Anne Plotto et al.   FLAVOUR AND FRAGRANCE JOURNAL