Results 91 to 100 of about 561,031 (183)

Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights

Food Chemistry: X
Summer green tea leaves often exhibit excessive astringency, weak aroma and poor sensory quality, leading to low consumer acceptance, resource waste, and economic losses, which contradict sustainable development.
Jiarui Zeng, Sijia Lv, Rou Zeng, Jiayuan Lin, Jie Jiang, Qiang Shen, Yuanchun Ma, Wanping Fang, Jingjing Tian, Xujun Zhu   +9 more
doaj   +1 more source

Table_2_Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS.xlsx

, 2023
IntroductionCitrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties.
Lin Chen, Haiyan Ding (484260), Youping Liu, Xue Li (285380), Hongping Chen, Hongping Chen (742341), Haiyan Ding, Youping Liu (90164), Lin Chen (54305), Fu Wang, Min Wang, Fu Wang (10556), Min Wang (21070), Xue Li   +13 more
core   +1 more source

Abstracts

Molecular Oncology, Volume 20, Issue S1, Page 1-692, August 2026.
Abstracts submitted to the ‘EACR 2026 Congress: Innovative Cancer Science’, from 08–11 June 2026 and accepted by the Congress Organising Committee are published in this Supplement of Molecular Oncology, an affiliated journal of the European Association for Cancer Research (EACR).
wiley   +1 more source

Lipid remodeling is associated with aroma formation during thermal processing of quail egg yolk: an integrated multi-omics study

Current Research in Food Science
Thermal processing substantially influences egg flavor quality, yet the metabolic basis underlying aroma development in quail egg yolk remains incompletely understood.
Cui Ma, Xiaoyue Yu, Jinsong Pi, Hao Zhang, Yuejin Pu, Wentao Ke, Yan Wu   +6 more
doaj   +1 more source

Szilárd gyógyszerhatóanyag maradék oldószertartalmának meghatározása HS-GC technikával

, 2017
Szilárd gyógyszerhatóanyag maradék oldószertartalmának meghatározása HS-GC módzsre optimalizálása és validálása.GJVegyészMSc ...
Sasné Miskolczi, Nelli
core  

Image_3_Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS.jpeg

, 2023
IntroductionCitrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties.
Hongping Chen (742341), Youping Liu (90164), Lin Chen (54305), Haiyan Ding (484260), Fu Wang (10556), Xue Li (285380), Min Wang (21070)   +6 more
core   +1 more source

DataSheet_1_Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS.docx

, 2023
IntroductionCitrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties.
Hongping Chen (742341), Youping Liu (90164), Lin Chen (54305), Haiyan Ding (484260), Fu Wang (10556), Xue Li (285380), Min Wang (21070)   +6 more
core   +1 more source

Table_1_Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS.xlsx

, 2023
IntroductionCitrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties.
Hongping Chen (742341), Youping Liu (90164), Lin Chen (54305), Haiyan Ding (484260), Fu Wang (10556), Xue Li (285380), Min Wang (21070)   +6 more
core   +1 more source

Comprehensive characterization and comparison of aroma profiles of rambutan seed oils using GC-MS and GC-IMS combined with chemometrics

Frontiers in Nutrition
BackgroundAroma significantly influences the quality of rambutan seed oil. Nonetheless, few studies have examined the volatile composition of rambutan seed oil.
Yanchi Zhou, Jingtao Cui, Qiaozhu Wei, Long Wu, Tian Li, Weimin Zhang   +5 more
doaj   +1 more source

Image_2_Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS.jpeg

, 2023
IntroductionCitrus reticulata ‘Chachi’ peel (CRCP), which is named “Guangchenpi” in China, is a geographical indication product with unique flavor properties.
Hongping Chen (742341), Youping Liu (90164), Lin Chen (54305), Haiyan Ding (484260), Fu Wang (10556), Xue Li (285380), Min Wang (21070)   +6 more
core   +1 more source