Results 111 to 120 of about 11,383 (244)

Analysis of Shelf Life and Flavor Substances of Duck Clavicle with HS-GC-IMS Technology

Shipin gongye ke-ji, 2023
Duck clavicle is very popular among consumers as snack food, however, the technical parameters about its shelf life are insufficient. In this paper, the changes of pH, TVB-N, water content and total bacterial count were studied under room temperature storage. On this basis, the volatile flavor compounds of duck clavicle were detected using headspacegas
Wensheng YAO, Zihui GOU, Dengyong LIU, Mingcheng ZHANG, Jing YANG, Yingxuan CAI, Huiying WU   +6 more
openaire   +1 more source

Comparative Study of the Mitochondrial Proteome From Mesophyll, Vascular, and Guard Cells in Response to Carbon Starvation

Physiologia Plantarum, Volume 177, Issue 5, September/October 2025.
ABSTRACT A leaf is an organ composed of different tissues that fulfill specific functions. We hypothesized that since cells in vascular or mesophyll tissues as well as in stoma are developmentally tuned to operate their functions, mitochondria from these cells could exhibit significant metabolic differences.
Clément Boussardon, Shah Hussain, Olivier Keech   +2 more
wiley   +1 more source

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends [PDF]

, 2019
In the last decade, ion mobility spectrometry (IMS) has reemerged as an analytical separation technique, especially due to the commercialization of ion mobility mass spectrometers.
Dervilly Pinel, Gaud, García Campaña, Ana María, Hernández-Mesa, Maykel, Le Bizec, Bruno, Rogniaux, Hélène, Ropartz, David   +5 more
core   +3 more sources

Archaeal protein containing domain of unknown function 2193 undergoes oligomeric reconfiguration upon iron–sulfur cluster binding

FEBS Letters, Volume 599, Issue 16, Page 2318-2333, August 2025.
This work presents the characterization of MvoDUF2193, a Methanococcus voltae (Mvo) protein from the domain of unknown function (DUF) 2193 family. We demonstrate that MvoDUF2193 binds a single [4Fe–4S] cluster per subunit and that cluster occupancy regulates the transition from an apo tetramer to a [4Fe–4S] monomeric form. This structural transition is
Emily M. Dieter, James Larson, Monika Tokmina‐Lukaszewska, Jin Xiong, Jared Green, Yisong Guo, William E. Broderick, Brian Bothner, Joan B. Broderick   +8 more
wiley   +1 more source

Fast discrimination of avocado oil for different extracted methods using headspace-gas chromatography-ion mobility spectroscopy with PCA based on volatile organic compounds

Open Chemistry, 2021
To establish a method for fast discrimination of avocado oil for different extracted methods, the headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA) was used to analyze non-target volatile
Liu Yi-Jun, Gong Xiao, Jing Wei, Lin Li-Jing, Zhou Wei, He Jin-Na, Li Ji-Hua   +6 more
doaj   +1 more source

Harnessing the multidimensional bioactivity of Chaetomorpha aerea: Integrative phytochemical profiling with in vitro, in vivo, and in silico insights

Animal Models and Experimental Medicine, Volume 8, Issue 8, Page 1416-1427, August 2025.
This study revealed the antioxidant, anti‐inflammatory, and antidiabetic potentials of the seaweed Chaetomortpha aerea using in vitro, in vivo, and in silico approaches along with phytochemical analysis using gas chromatography–mass spectrometry. ADME/T analysis was also carried out to confirm drug likeness and toxicity prediction.
Md. Mahmudul Hasan, Md. Abdul Alim, Md. Safayat Hossen Momen, Md. Shahidul Islam, Sajjad Hossen Chowdhury, Mohammad Rashed, Fahmina Hoque, S. M. Moazzem Hossen   +7 more
wiley   +1 more source

Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) [PDF]

, 2023
Qi Wang, Xueying Chen, Chen Zhang, Xiaohui Li, Ning Yue, Hua Shao, Jing Wang, Fen Jin   +7 more
openalex   +1 more source

Mechanisms of Flavor Substance Formation in Pengqi Sauce Based On an Integrated Analysis of Absolute Microbial Quantification and Volatomics

Food Frontiers, Volume 6, Issue 4, Page 1789-1806, July 2025.
Elucidating flavor compound formation mechanisms in Pengqi sauce through a combinatorial approach integrating absolute microbial community quantification and volatomics profiling. ABSTRACT Pengqi sauce is a traditional Chinese naturally fermented aquatic product, and its unique flavor formation mechanism is closely related to microbial function.
Xiaojie Hou, Hongmei Yin, Xiaodie Qin, Jingjing Zhang, Yangyang Wang, Weiming Su, Hui Cao, Hui Wang   +7 more
wiley   +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

HS‐GC‐IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures [PDF]

, 2021
Duo Feng, Jing Wang, Yue He, Xiao‐jiao Ji, Hui Tang, Yong‐mei Dong, Wenjie Yan   +6 more
openalex   +1 more source