Results 171 to 180 of about 7,896 (250)

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

Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue

Haining Guan, Wenxiu Zhang, Yanli Tian, Siqi Leng, Shifa Zhao, Dengyong Liu, Xiaoqin Diao   +6 more
openalex   +1 more source

Novel Application of Hs-Gc-Ims for Characteristic Fingerprints and Flavor Compound Variations in Citrus Reticulatae Pericarpium During Storage with Different Aspergillus Niger Fermentation

, 2023
Yi Zhang, Xiaoyang Tong, Yongjin Qiao, Xiao Wang, Bingjie Chen, Songheng Wu, Qi Zheng, Fei Jiang   +7 more
openalex   +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

Characterizing the composition of volatile compounds in different types of Chinese bacon using GC–MS, E-nose, and GC–IMS

Dong Qu, Linjie Xi, Yongkun Li, Hanyue Yang, Xiaohua Chen, Wengang Jin, Fei Yan   +6 more
openalex   +1 more source

Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS

, 2023
Lirong Xu, Jianxia Wang, Ailing Tian, Shihao Wang, Kuan Zhao, Rao Zhang, Xiaoqing Wu, Yajun Liu, Xinyang Liu, Kaixuan Chen, Xinyi Li, Emad Karrar, Pan Gao, Xiaoguo Ying, Gengsheng Xiao, Lukai Ma   +15 more
openalex   +1 more source

Evolution of Key Flavor Compounds in Sonit Sheep Lamb During Grilling Process Using Hs-Gc-Ims, E-Nose, E-Tongue, and Physicochemical Techniques

Wensheng Yao, Huiying Wu, Shuangyu Ma, Dengyong Liu, Mingcheng Zhang   +4 more
openalex   +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

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

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