Results 111 to 120 of about 561,031 (183)

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HemaSphere, Volume 10, Issue S1, June 2026.
wiley   +1 more source

Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS

In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins.
Shihao Dong, Weilan Li, Ningmeng Xu, Lei Guo, Hao Yang, Luxi Zi, Fen Qin   +6 more
core   +1 more source

ePoster

European Journal of Neurology, Volume 33, Issue S1, June 2026.
wiley   +1 more source

Interactivity within IMS Learning Design and Question and Test Interoperability

, 2007
We examine the integration of IMS Question and Test Interoperability (QTI) and IMS Learning Design (LD) in implementations of E-learning from both pedagogical and technological points of view.
Gilbert, Lester, Davis, Hugh C, Sitthisak, Onjira, Zalfan, Mohd T   +3 more
core   +1 more source

Geographical Differentiation and Quality Evaluation of Lonicerae japonicae Flos by Integrating HS–GC–IMS Volatile Profiling with In Vivo Pharmacodynamic Assessment

Foods
Lonicerae japonicae Flos (LJF) is a medicinal and edible herbal material whose chemical characteristics and biological activity may vary with geographical origin.
Yanghai Wang, Ruijun Lyu, Hongchao Shang, Yuchen Yao, Bonian Zhao, Yan Gao, Lu Liu   +6 more
doaj   +1 more source

Volatilomic Profiling of Early-Stage Biotransformation Enables Identification of Diagnostic Volatiles in Escherichia coli-Contaminated Chicken Meat

Foods
E. coli inoculation in food can be accompanied by a series of biochemical changes, during which both microbial activity and food matrix degradation may contribute to the formation of volatile organic compounds (VOCs).
Jing Jin, Yajing Guo, Leijie Wang, Qingqing Liu, Wei Cao, Yin Wang   +5 more
doaj   +1 more source

Data for: Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Raw dataset of volatile flavor compounds in dry-cured fish identified by HS-GC-IMS during storage (peak position and signal intensity of each substance, sample similarity, relative peak height, and fingerprint).
Zhou, X
core   +1 more source

Analisi SPME-GC-MS e HS-GC-IMS della frazione volatile applicata a oli vergini di oliva

L'olio d'oliva, cardine della dieta mediterranea, apprezzato per le sue peculiari proprietà organolettiche, è frequentemente oggetto di frodi alimentari.
D'Erchie, Alessio
core  

Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS

Greengage alcoholic beverage (GAB) is gaining popularity for its distinctive fruity aroma and nutritional benefits. The Saccharomyces cerevisiae strain applied for fermentation significantly influences the metabolic production of aroma compounds, making ...
Mingtao Ma, Zhengcong Peng, Ziqiang Chen, Dianhui Wu, Wenzhe Li, Jinglong Zhang, Jian Lu, Zhenbao Shi, Guangfa Xie   +8 more
core   +1 more source

Authentication of the Botanical Origins of Curcumae Radix Based on DNA Barcoding and HS-GC-IMS. [PDF]

Rapid Commun Mass Spectrom
Jiang Q, Yin J, Han X, Yong J, Sun R, Liu M, Wang W, Wang Y, Song M, Xiang B, Yu H.   +10 more
europepmc   +1 more source