Results 191 to 200 of about 7,896 (250)

Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach. [PDF]

Foods
Liu Y, Liu Q, Wang J, Huang X, Wang Y, Qiao M, Ma Y, Hai D.   +7 more
europepmc   +1 more source

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Zhou F, Wang A, Wang X, Wang C, Zhao J, Cao W, Zhai R, Yang C, Wang Z, Xu L.   +9 more
europepmc   +1 more source

Comparative Volatile Profiles of Plain Poached (PP) and Steamed over Water (SW) Wenchang Chicken Analyzed by GC-MS, GC-IMS, and E-Nose. [PDF]

Foods
Jiang Q, Zheng X, Xu T, Chen M, Chen S, Zhang D, Cai B, Gu L.   +7 more
europepmc   +1 more source

Comparative Analysis of the Differences in Volatile Organic Components of Three Lavender Essential Oils in Ili Region Using Sensory Evaluation, Gc-Ims and Gc-Ms Techniques

Yuying Lin, Genfa Yu, Songxing Zhang, Guangyong Zhu, Fengping Yi   +4 more
openalex   +1 more source

Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs. [PDF]

Foods
Huang X, Liu H, Tang X, Zhang Y, Li Y.
europepmc   +1 more source

Volatile Organic Compound Dynamics in Ugni Blanc and Vidal Wines During Fermentation in the Hexi Corridor (China): Insights from E-Nose, Gc-Ms, Gc-Ims, and Multivariate Statistical Models

MA Ying-hu, Yuanyuan Wang, Jia Li, Bo Wang, Min Li, Tengzhen Ma, Yumei Jiang, Bo Zhang   +7 more
openalex   +1 more source

Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics. [PDF]

Front Nutr
Zhao S, Zhang M, Ran Y, Yang Z, Dong R, He L, Jin W, Abd El-Aty AM.   +7 more
europepmc   +1 more source

Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Xu L, Pan M, Cheng X, Liu Z, Pang B, Zhang R, Liu Y, Wang Q.   +7 more
europepmc   +1 more source

The Effects of Microencapsulation Technology on the Flavor Quality of <i>Zanthoxylum</i> Oil Based on E-Nose, GC-IMS, and GC-MS. [PDF]

Molecules
Wang L, Chen J, Cai X, Li D, Zhao X, Fu Y, Huang L, Rao Y, Yi Y, Qiao M, Miao B.   +10 more
europepmc   +1 more source

Volatile Flavor Characteristics of Scallops (Chlamys Farreri) with Different Drying Methods Were Analyzed Based on Gc-Ims and Gc-O-Qtof

Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Xiuping Dong, Shan Shang   +5 more
openalex   +1 more source