Results 161 to 170 of about 7,896 (250)

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

The Comparison Study of Meat Quality,Fatty Acids, Amino Acids and Volatile Flavor Compounds in Different Genders of Yanbian Yellow Beef Based on E-Nose, Gc-Ims and Metabolomic Analysis

Guanhao Li, Janice Ser Huey Tan, Baide Mu, Hongshu Li, Tingting Gao, Chenguang Li, Xiangji Meng, Changcheng Zhao, Chunxiang Piao, Tingyu Li, Jaun Wang, Hongmei Li   +11 more
openalex   +1 more source

Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis. [PDF]

Foods
Yan J, Wang H, Cao Z, Yang B, Zhang W, Liu M, Ren F, Chen L.   +7 more
europepmc   +1 more source

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

Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS [PDF]

, 2019
F. Panni, E. Casadei, E. Valli, S. Barbieri, C. Cevoli, A. Bendini, C. Rossini, F. Battaglia, D. L. García-González, T. Gallina Toschi   +9 more
openaire   +3 more sources

HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers. [PDF]

Front Plant Sci
Ren P, Dao R, Wang L, Muhammad N, Sang Y, Liu M, Zhao Z.   +6 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

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

Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process

Zhen Wang, Wenjun Hao, Jinghao Wang, Ying Wang, Xin‐An Zeng, Mingquan Huang, Jihong Wu, Baoguo Sun   +7 more
openalex   +1 more source

Aceti balsamici IGP: confronti analitici GC-IMS e sensoriali

La complessità del profilo volatile degli aceti balsamici è stata certificata da diverse indagini analitiche di carattere sensoriale e strumentale. Lo scopo del presente studio è quello di individuare una correlazione tra l’analisi strumentale standardizzata e l’analisi sensoriale, attribuendo ai diversi composti i principali descrittori dell’aceto ...
openaire   +1 more source