Results 141 to 149 of about 402,101 (149)

Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Foods
Wang Y, Jiao L, Gui Y, Zhao W, Chen L, Chen X, Chen J, Li Y, Song L, Yu X.   +9 more
europepmc   +1 more source

Comprehensive chemical profiling of a Botanical-Infused Chinese Fortified Wine (Guogong) via UHPLC-Q-exactive orbitrap MS and HS-GC-IMS. [PDF]

Food Chem X
Deng H, Huang S, Zhang R, Sun S, Wei X, Wang Z, Wang Z, Zhang J.   +7 more
europepmc   +1 more source

Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MS. [PDF]

Food Chem X
Zhou N, Zhao Y, Wan D, Li J, Du Y, Yang K, Tan J, Tang S, Liao G, Wang G.   +9 more
europepmc   +1 more source

GC-MS and GC-IMS Comprehensive Analysis of Volatile Compounds in the Peel and Pulp of Six Lemon Varieties and Their Interactions with Olfactory Receptors: Molecular Docking and Molecular Dynamics Simulations Studies. [PDF]

Foods
Liu C, Wu Y, Lv L, Sun X, Dai Q, Wang Y, Chen S, Liu Z.   +7 more
europepmc   +1 more source

Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS. [PDF]

Front Nutr
Du X, Zhao Y, Ding L, Huang F, Ren W, Ma Z, Zhu M, Liu G, Khan MZ, Wang C, Zhou M, Li M.   +11 more
europepmc   +1 more source

Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to Characterize <i>Nitraria tangutorum</i> Bobrov.-Blended Wine. [PDF]

Int J Food Sci
Chen H, Li Y, Chi M, Wang Y, Khan N, Yang N, Wang X, Zhang Y, Wang F, Bao Y, Zhang Y, Xi Z.   +11 more
europepmc   +1 more source

Effects of Cooking Methods on the Flavor Characteristics of Volatiles of <i>Boletus edulis</i> Based on GC-IMS, E-Nose, and Sensory Evaluation. [PDF]

Food Sci Nutr
Wu X, Wang J, Liu H, Sun F, Liu F, He J, Tian F, Gan C.   +7 more
europepmc   +1 more source