Results 311 to 320 of about 471,738 (360)

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food Chemistry, 2021
Yunwei Niu, Zuobing Xiao
exaly  

Recent trends in application of chemometric methods for GC-MS and GC×GC-MS-based metabolomic studies

TrAC - Trends in Analytical Chemistry, 2021
Hadi Parastar
exaly  

GC/MS

2023
openaire   +1 more source

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

LWT - Food Science and Technology, 2021
Baohua Kong
exaly  

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Food Chemistry, 2022
Ping Zhan, Hong-Lei Tian
exaly  

GC-MS of Auxins

1986
The frequent lack of correlation between endogenous levels of auxins and selected physiological processes which has often been reported in the literature suggests the conclusion that such correlations do not often exist. However, from a critical evaluation of the methods used for such studies, it is apparent that most of the qualitative and ...
openaire   +1 more source

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chemistry, 2022
Liping Du
exaly  

GC-MS

2008
openaire   +2 more sources

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing

Food Chemistry, 2023

exaly  

GC/MS

2011
openaire   +2 more sources