Results 21 to 30 of about 15,134,584 (243)

GC-Mass of fennel essential oil.

, 2021
GC-Mass of fennel essential oil.
Waleed M. Arafa (11784825), Abdel-Azeem S. Abdel-Baki (11784828), Ahmed O. Hassan (4510105), Saleh Al-Quraishy (729945), Atalay Sokmen (11784831), Shawky M. Aboelhadid (11648635), Asmaa A. Kamel (11784834)   +6 more
core   +1 more source

Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines

Molecules, 2022
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives.
Huiqi Yeo, Dimitrios P. Balagiannis, Jean H. Koek, Jane K. Parker   +3 more
doaj   +1 more source

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

CyTA - Journal of Food, 2019
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga, Juliana María García, Ana Aguilar-Galvez, David Campos, Coralia Osorio   +4 more
doaj   +1 more source

A Model-Based Analysis of GC-Biased Gene Conversion in the Human and Chimpanzee Genomes [PDF]

, 2013
GC-biased gene conversion (gBGC) is a recombination-associated process that favors the fixation of G/C alleles over A/T alleles. In mammals, gBGC is hypothesized to contribute to variation in GC content, rapidly evolving sequences, and the fixation of ...
Katherine S Pollard, Siepel, A, Hubisz, M. J., Katherine S. Pollard (14217), Hubisz, Melissa J, Capra, John A., Adam Siepel (51882), Hubisz, Melissa J., Siepel, Adam, Siepel, A., John A Capra, John A. Capra (155231), Kostka, Dennis, Pollard, Katherine S., Kostka, D., Melissa J Hubisz, Capra, JA, Melissa J. Hubisz (51880), Adam Siepel, Kostka, D, Pollard, Katherine, Hubisz, MJ, Dennis Kostka, Capra, J. A., Pollard, KS, Pollard, K. S., Coop, Graham, Capra, John A, Dennis Kostka (275330), Pollard, Katherine S   +29 more
core   +2 more sources

Inter-laboratory reproducibility of fast gas chromatography-electron impact-time of flight mass spectrometry (GC-EI-TOF/MS) based plant metabolomics [PDF]

, 2009
The application of gas chromatography¿mass spectrometry (GC¿MS) to the `global¿ analysis of metabolites in complex samples (i.e. metabolomics) has now become routine.
Dunn, Warwick, Luedemann, A., Lüdemann, A., Arjen Lommen, Goodacre, R., Lommen, Arjen, Lorraine Kay, Dunn, Warwick B., Joachim Kopka, Allwood, J. William, de Koning, S., Erban, Alexander, Kay, Lorraine, Sjaak de Koning, Ralf Löscher, Erban, A., Alexander Erban, Royston Goodacre, de Koning, Sjaak, Löscher, R., Goodacre, Royston, Allwood, J., Kay, L., Allwood, J.W., Dun, W.B., Lommen, A., Kopka, J., Koning, S., Alexander Luedemann, Dunn, W. B., Allwood, J. W., J. William Allwood, Luedemann, Alexander, Dunn, Warwick B, Dunn, W., Kopka, Joachim, Allwood, James, Löscher, Ralf, Warwick B. Dunn   +38 more
core   +1 more source

GC-MS chromatogram.

, 2022
GC-MS chromatogram.
Sarthak Mishra (12369590), Preeti Srivastava (3392114), Manoj Kumar (205700), Arif Nissar Zargar (11404569)   +3 more
core   +1 more source

Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

Foods, 2023
The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete.
Daoliang Wang, Cainan Wang, Weiying Su, Chih-Cheng Lin, Wei Liu, Yuan Liu, Li Ni, Zhibin Liu   +7 more
doaj   +1 more source

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

International Journal of Food Properties, 2018
Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. “tangzao” (Y1), Z. jujuba Mill. cv. “muzao” (Y2), Z. jujuba Mill. cv. “lizao” (Y3), and Z. jujuba Mill. cv. “qingrunhongzao” (Y4) were analyzed by gas chromatography-olfactometry (GC-
Lina Wang, Jiancai Zhu, Yaqi Wang, Xi Wang, Feng Chen, Xiaowen Wang   +5 more
doaj   +1 more source

Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception

Fermentation, 2023
Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect ...
Yueh-Hao Ronny Hung, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang, Hong-Ting Victor Lin   +7 more
doaj   +1 more source

Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Science and Human Wellness, 2022
Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation (SAFE) and analyzed with a gas chromatography-mass ...
Bei Wang, Qing Meng, Lin Xiao, Ruili Li, Chunhai Peng, Xueli Liao, Jingna Yan, Honglin Liu, Guanhua Xie, Chi-Tang Ho, Huarong Tong   +10 more
doaj   +1 more source