Results 131 to 140 of about 157,587 (192)

Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC-IMS, and GC-MS. [PDF]

Foods
Ge S, Han L, Hou S, Yuan Z, Gui L, Sun S, Yang C, Wang Z, Yang B.   +8 more
europepmc   +1 more source

Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue. [PDF]

Food Sci Anim Resour
Han B, Wang X, Liu H, Wang D.
europepmc   +1 more source

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography-mass spectrometry, electronic tongue, and electronic nose. [PDF]

Food Chem X
Bayinbate B, Yang L, Badar IH, Liu Y, Zhang L, Hu Y, Xu B.   +6 more
europepmc   +1 more source

Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS. [PDF]

Foods
Cai T, Hai N, Guo P, Feng Z, Zhang Y, Wang J, Yu Z, Liu H, Ding L.   +8 more
europepmc   +1 more source

Carbamoylase-based impedimetric electronic tongue for rapid detection of paralytic shellfish toxins. [PDF]

Anal Bioanal Chem
Raposo M, Soreto S, Moreirinha C, Gomes MTSR, Costa ST, Botelho MJ, Melo BMG, Costa LC, Rudnitskaya A.   +8 more
europepmc   +1 more source

Study on the correlation between alkaloids and tastes of Coptis Rhizome from four species based on UHPLC-QQQ-MS/MS combined with electronic tongue technique. [PDF]

Front Plant Sci
Huang Y, Luo W, Pei W, Sun D, Zhou H, He F.   +5 more
europepmc   +1 more source

Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography-mass spectrometry. [PDF]

Food Chem X
Yin X, Zhang M, Wang S, Wang Z, Wen H, Sun Z, Zhang Y.   +6 more
europepmc   +1 more source

Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods. [PDF]

Food Chem X
Sheng C, Lu M, Zhang J, Zhao W, Jiang Y, Li T, Wang Y, Ning J.   +7 more
europepmc   +1 more source

Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry. [PDF]

Foods
Zhou B, Zhao X, Laghi L, Jiang X, Tang J, Du X, Zhu C, Picone G.   +7 more
europepmc   +1 more source