Results 221 to 230 of about 7,896 (250)

Comparative analysis of aroma profiles in walnut, pecan and hickory nuts during the roasting process using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Yan Li, Shiheng Lyu, Chenxi Gao, Xiaolin Si, Ketao Wang, Chunying Huang, Jianjun Chen, Jianqin Huang   +7 more
openalex   +1 more source

Investigation of rose-honey aroma formation during tea infusion fermentation by <i>Pantoea camelliae</i> Z09 through GC-MS and GC-IMS. [PDF]

Food Chem X
Xie Y, Yang Z, Zhu Y, Chen X, Lei M, Jin X, Jin W, Fu C, Yu L.   +8 more
europepmc   +1 more source

Differential Analysis of Non-Volatile and Volatile Organic Compounds in <i>Lonicerae japonicae</i> Flos Across Four Geographical Origins of China Using HS-GC-IMS, HS-SPME-GC-MS, UPLC-Q-TOF-MS, and Multivariate Statistical Methods. [PDF]

Molecules
Ning X, Lu H, Li L, Zhang M, Jiang Y, Bakhtiyarovich IA, Wang X, Ali I, Ji W.   +8 more
europepmc   +1 more source

Insightsinto the Variation of VOCs in the MaillardReaction Products Derived from Chinese Black Truffle (Tuber indicum) Enzymatic Hydrolyzates Using E‑Nose,HS-SPME-GC-MS, HS-GC-IMS Coupled with Chemometric Approaches

Lin Yuan (46306), Yiye Luo (20656291), Shuo Zhang (30844), Suxuan Li (20656294), Zhichao Zhang (530603), Xiaoyu Chen (298872), Yingjie Xu (1530592), Lusi Ouyang (22259545), Zhiyong Wu (515330)   +8 more
openalex   +1 more source

Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC-IMS, and GC-MS. [PDF]

Foods
Ge S, Han L, Hou S, Yuan Z, Gui L, Sun S, Yang C, Wang Z, Yang B.   +8 more
europepmc   +1 more source

Analysis and Discrimination of Adhesives Species Using Atr-Ftir Combined with Raman, and Hs-Gc-Ims Together with Multivariate Statistical Analysis

Junchao Ma, Yinghua Qi, Mingyuan Lei, Haoran Xuan, Xuebo Li, Wenhui Lu, Jin-Shuang Guo, Huan Chen   +7 more
openalex   +1 more source

Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS. [PDF]

Foods
Sun Y, Yuan P, Liu G, Yang Y, Shu N, Lu W.   +5 more
europepmc   +1 more source

Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS. [PDF]

Foods
Che X, Cao F, Yan T, Liu X, Cai Q, Liu S, Ma Y, Ren D, Zhou H, Wang Q, He Y, Zhang H.   +11 more
europepmc   +1 more source

Uncovering the Flavor Differences between Black Rice Wine and Glutinous Rice Wine by Gc-Ms, Gc-Ims, Hplc, and Electronic Sensory Analysis

Aoxing Tang, Bangzhu Peng
openalex   +1 more source

An optimized GC-IMS system with significantly increased sensitivity [PDF]

, 2018
Ion mobility spectrometers are extremely fast and sensitive trace gas detectors, but when analyzing complex mixtures, they suffer from disadvantages associated with atmospheric pressure chemical ionization (APCI). This ionization is however necessary for achieving outstanding sensitivity.
Kirk, Ansgar T., Kueddelsmann, Maximilian J., Zimmermann, Stefan   +2 more
openaire   +4 more sources