Results 201 to 210 of about 209,064 (234)

Measurement of Stable Carbon Isotope Ratio of Volatile Organic Compounds Using Thermal Desorption-Gas Chromatography-Combustion-Isotope Ratio Mass Spectrometry. [PDF]

Int J Anal Chem
Yuhong L, Xihuang L, Cifu L, Xijie Y.
europepmc   +1 more source

Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study. [PDF]

Curr Res Food Sci
Pan X, Wei CK, Wang WL, Weng YN, Zheng AR, Sun LQ, Yang CM, Liu Y.   +7 more
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Complete genome sequences of four <i>Ochrobactrum pituitosum</i> strains and three <i>Pseudochrobactrum saccharolyticum</i> strains isolated from <i>Caenorhabditis elegans</i> gut microbiomes. [PDF]

Microbiol Resour Announc
Narayanan SL, Fortmann-Grote C, Rainey PB.   +2 more
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Picosecond time-resolved infra-red spectroscopic study of a water-soluble cationic copper-porphyrin with nucleic acids.

Phys Chem Chem Phys
Keane PM, Graczyk D, Sazanovich IV, Towrie M, Quinn SJ, Kelly JM.   +5 more
europepmc   +1 more source

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Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

Food Chemistry, 2022
The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas ...
Mu, Zhao, Ting, Li, Fan, Yang, Xinyue, Cui, Tingting, Zou, Huanlu, Song, Ye, Liu   +6 more
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Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

Food Chemistry, 2023
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques.
Xuejie, Li, Xiangquan, Zeng, Huanlu, Song, Yu, Xi, Yan, Li, Bowen, Hui, He, Li, Jian, Li   +7 more
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Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation

Food & Function, 2021
Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products.
Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl, Yongquan Xu   +6 more
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