Results 111 to 120 of about 2,023 (165)

Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS. [PDF]

Food Chem X
Li B, Mu Q, Guo H, Jia W, Zhang M, Liu Y, Jin X.   +6 more
europepmc   +1 more source

Rapid Detection of Antibiotic Mycelial Dregs Adulteration in Single-Cell Protein Feed by HS-GC-IMS and Chemometrics. [PDF]

Foods
Feng Y, Li Y, Zheng W, Suo D, Gong P, Liu X, Fan X.   +6 more
europepmc   +1 more source

Herramientas analíticas basadas en la aplicación de machine learning sobre datos espectroscópicos [PDF]

La automatización y el avance de los equipos instrumentales en los laboratorios analíticos han permitido la adquisición de grandes volúmenes de datos en tiempos muy reducidos.
Pérez Calle, José Luis
core  

Characterization of the aroma variances of duck broth from different part by HS-SPME-GC-MS, HS-GC-IMS and sensory evaluation. [PDF]

Food Chem X
Cao B, Pu D, Sun B, Wang Y, Zhang Y.
europepmc   +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

Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored "Feicheng" peach using HS-GC-IMS. [PDF]

Front Nutr, 2023
Wang D, Zhang J, Chen WY, Zhai H, Jiang Y.   +4 more
europepmc   +1 more source

Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis. [PDF]

Foods
Zhai E, Zhang J, Zhu J, Zhou R, Niu Y, Xiao Z.   +5 more
europepmc   +1 more source

Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Wu S, Chen B, Wang X, Wang C, Hu Y, Cai X, Zhang Y, Qiao Y.   +7 more
europepmc   +1 more source

Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches. [PDF]

Foods
Li Z, Gao Z, Li C, Wu Y, Xia Y, Ni L, Yan J, Hu Y, Wang D, Niu Z, Cao C, Tian H, Liu X.   +12 more
europepmc   +1 more source

Insights into VOCs variation derived from Chinese black truffles (<i>Tuber indicum</i>) between grades via <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Luo Y, Ouyang L, Zhang S, Wang Y, Yao P, Liu Y, Chen X, Yuan L, Wu Z.   +8 more
europepmc   +1 more source