Results 151 to 160 of about 7,080 (210)

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology. [PDF]

Food Chem X
Cao F, Che X, Liu X, Yan T, Li Y, Liu S, Ma Y, Ren D, Zhou H, Wang Q, He Y, Zhang H.   +11 more
europepmc   +1 more source

Combination of GC-IMS and Nano-LC/HRMS Reveals the Mechanism of Superheated Steam Glycosylation Modification in Improving Oyster Peptide Flavor. [PDF]

Foods
Wang LH, Zhang JW, Tu ZC, Sha XM, Huang YY, Hu ZZ.   +5 more
europepmc   +1 more source

Comparative analysis of the aroma characteristics of <i>Armillaria luteo-virens</i> under different cooking methods by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Xu L, Zhang Y, Qu L, Liu Z, Pan M, Pang B, Yan Y.   +6 more
europepmc   +1 more source

GC-IMS screening to cluster the sensory grades of virgin olive oils

, 2018
In this work, the use of a gas chromatography coupled to an ion mobility spectrometer with a tritium source was investigated for the discrimination of virgin olive oils previously sensory assessed (EU Reg. 1227/2016) and characterized by different quality grades (extra virgin, virgin, lampante).
CASADEI, ENRICO, Filippo Panni, Enrico Valli, Alessandra Bendini, Michele Gianelli, Diego Luis Garcia Gonzalez, Tullia Gallina Toschi   +6 more
openaire   +1 more source

Urine volatile organic compounds profiling via GC-IMS combined with machine learning: a powerful diagnostic and pathogen differentiation tool for urinary tract infections. [PDF]

Front Cell Infect Microbiol
Zheng X, Sun X, Du W, Sun S, Chen D, Cheng W, Zhuang X, Zhang Y.   +7 more
europepmc   +1 more source

Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS. [PDF]

Food Chem X
Zhang T, Dai S, Niu B, Shen C, Chen H, Liu R, Chen H, Wu W, Gao H.   +8 more
europepmc   +1 more source

Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis. [PDF]

Food Chem X
Ji D, Zhou Y, Li S, Xu P, Zhu K, Wang R, Duan L, Qiao M.   +7 more
europepmc   +1 more source

Screening of Four Microbes for Solid-State Fermentation of Hawk Tea to Improve Its Flavor: Electronic Nose/GC-MS/GC-IMS-Guided Selection. [PDF]

Foods
Yang YR, Cao WG, Li CY, Li SY, Huang Q.
europepmc   +1 more source

Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue. [PDF]

Food Chem X
He Z, Hu Y, Zhang Y, Cui Y, Liu Y, Asiri SA, Al-Dalali S.   +6 more
europepmc   +1 more source

Salt-induced flavor metamorphosis in plums: A GC-IMS comparative study unraveling cultivar-dependent aroma evolution. [PDF]

Food Chem X
Zhang S, Zhou H, Wang F, Cheng L, Wang Q, Xiao G, Ma L, Liu D.   +7 more
europepmc   +1 more source