Results 271 to 275 of about 10,778,616 (275)
Some of the next articles are maybe not open access.

Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS

Journal of Food Composition and Analysis
Xiao Shen   +8 more
semanticscholar   +1 more source

Characterization of aroma dynamic changes during six developing stages of yellow cultivar Flammulina filiformis based on E-Nose, GC×GC-TOF MS, GC-IMS, and GC-O-MS

Food Bioscience
Wei Song   +8 more
semanticscholar   +1 more source

Characterization of the aroma in barley leaves from different cultivars and tillering stages by HS-SPME/GC-MS, GC-O and E-nose

Food Bioscience
Juan Huang   +6 more
semanticscholar   +1 more source

Decoding the odor profile of pea protein isolate: A multidimensional exploration based on GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

Food Bioscience
Xuejie Li   +5 more
semanticscholar   +1 more source

Comparative analysis of the aromatic profile of single malt whiskies from different regions of Scotland using GC-MS, GC-O-MS and sensory evssaluation

Journal of Food Composition and Analysis
Xiao Shen   +7 more
semanticscholar   +1 more source
gc-o
gc-ms
aroma
aeda
flavor
gc-o-ms
gc-ims
aroma-active compounds
gc–ms
previous   26  27  28  

Home - About - Disclaimer - Privacy