Results 211 to 220 of about 7,896 (250)

A Comprehensive Study of Meat Quality and Flavor Characteristics of Different Sexes of Yanbian Yellow Cattle Using GC-IMS and LC-MS/MS Technologies. [PDF]

Foods
Tan J, Mu B, Li H, Li C, Gao T, Meng X, Zhao C, Piao C, Li T, Wang J, Li H, Li G.   +11 more
europepmc   +1 more source

Analysis of Characteristic Fingerprints and Volatile Compounds Variations During Ghee Fermentation by Hs-Gc-Ims and Pls-Da

Xiaolin Liang, Yuhao Wang, Zhechuan Zhang, Bo Ding, Jialin Bai, Dandan Gao, J.J. Yang, Hongna Liu   +7 more
openalex   +1 more source

Differential analysis of aroma fingerprints of roasted pork from different breeds: A complementary approach using GC-IMS, GC-O-MS, and GC×GC-MS. [PDF]

Food Chem X
Zhang X, Li J, Li W, Zhao S, Sun C, Zeng C, Li C, Yu J, Zhang F, Li J, Liu H.   +10 more
europepmc   +1 more source

Effects of Sodium Acetate and Sodium Butyrate on the Volatile Compounds in Mare's Milk Based on GC-IMS Analysis. [PDF]

Animals (Basel)
Zheng S, Lin J, Chen Y, Zang C, Yang F, Li J, Li X.   +6 more
europepmc   +1 more source

Comparative Study on Organoleptic Properties and Volatile Organic Compounds Of Turmeric, Turmeric Essential Oil and its By-Products Using E-Nose, Hs-Gc-Ims And Hs-Gc-Ms

Bing Yang, Wanjia Wang, Jianuo Zhang, Wei Gao, Lipeng Fan, Bimal Chitrakar, Yaxin Sang   +6 more
openalex   +1 more source

Exploring ultrasound combined with <i>Litsea pungens Hemsl</i> essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS. [PDF]

Food Chem X
Zhou N, Zhang L, Wang G, Ren R, Du Y, Tang S, Tan J, Liao G.   +7 more
europepmc   +1 more source

Rapid Detection of Antibiotic Mycelial Dregs Adulteration in Single-Cell Protein Feed by HS-GC-IMS and Chemometrics. [PDF]

Foods
Feng Y, Li Y, Zheng W, Suo D, Gong P, Liu X, Fan X.   +6 more
europepmc   +1 more source

Characterization of the aroma variances of duck broth from different part by HS-SPME-GC-MS, HS-GC-IMS and sensory evaluation. [PDF]

Food Chem X
Cao B, Pu D, Sun B, Wang Y, Zhang Y.
europepmc   +1 more source

Elucidation of Flavor Profile Dynamics in Tea-Flavor Baijiu During Long-Term Storage Using Sensory Evaluation, Electronic Nose, HS-GC-IMS, and HS-SPME-GC-MS

Qingqing Liu, Yan Lv, Yu Zhou, Min Liu, Hao Feng, Caihong Shen, Hongwei Wang, Xiaonian Cao, Kan Jian-quan   +8 more
openalex   +1 more source

Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis. [PDF]

Foods
Yang R, Zhao L, Wang W, Du Q, Li W, Sun T, Huang S.   +6 more
europepmc   +1 more source