Results 181 to 190 of about 7,896 (250)

Comprehensive Investigation Of Volatile Flavor Compounds in Different Origins of G.Elata Based on Gc-Ims and Hs-Spme-Gc-Ms

Wei Qin, Lijun Cheng, Chunrong Yan, Xiangyi Liu, Juan Xu, Menghua Tian, Ying Hou   +6 more
openalex   +1 more source

Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics

, 2023
Wengang Jin, Shibo Zhao, Sun Hai-yan, Jinjin Pei, Ruichang Gao, Pengfei Jiang   +5 more
openalex   +1 more source

Comparison of the quantification performance of thermal desorption GC-IMS and GC-MS in VOC analysis. [PDF]

Anal Bioanal Chem
Schanzmann H, Gaar S, Keip S, Telgheder U, Sielemann S.   +4 more
europepmc   +1 more source

Characterizing volatile organic compound profiles in oral cancer using multiple sample collection approaches by GC-IMS and TD-GC-MS. [PDF]

Sci Rep
Borden SA, Liu KYP, Kiland KJ, Martins L, Huang A, Prisman E, Durham JS, Poh CF, Myers R.   +8 more
europepmc   +1 more source

Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS). [PDF]

Foods
Zhang J, Abudureheman B, Guo M, Chen L, Li Q, Lv Z, Long T, Zhu S, Pan H, Ye X.   +9 more
europepmc   +1 more source

Volatile Fingerprinting and Regional Differentiation of Safflower (<i>Carthamus tinctorius</i> L.) Using GC-IMS Combined with OPLS-DA. [PDF]

Foods
Liu J, Duan H, Wang L, Qin R, Liu J, Liu H, Bao S, Yan W.   +7 more
europepmc   +1 more source

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation. [PDF]

Front Nutr
Qi J, Li J, Liu Z, Yang X, Qi T, Wei G, Yang J, Liu C.   +7 more
europepmc   +1 more source

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS

Mengjie Liu, Yang Yang, Xiaobo Zhao, Yao Wang, Meiyin Li, Yu Wang, Min Tian, Jun Zhou   +7 more
openalex   +1 more source

Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis. [PDF]

Food Chem X
Chen X, Sun S, Mi M, Ding L, Zhao Y, Zhu M, Wang Y, Khan MZ, Wang C, Li M, Man L.   +10 more
europepmc   +1 more source

Rootstock selection regulates flavor quality in the scion of Citrus medica ‘Guangdong Xiangshui’: insights from LC-MS and GC-IMS metabolomic analyses

Genlin Mao, Diyang Qiu, Wanbing Chen, Meiru Li, Jiwu Zeng   +4 more
openalex   +1 more source