Results 131 to 140 of about 2,023 (165)

Odor Fingerprinting of Chitosan and Source Identification of Commercial Chitosan: HS-GC-IMS, Multivariate Statistical Analysis, and Tracing Path Study. [PDF]

Polymers (Basel)
Guo JS, Lu G, Song FL, Meng MY, Song YH, Ma HN, Xie XR, Zhu YJ, He S, Li XB.   +9 more
europepmc   +1 more source

Characterization of flavor volatiles in raw and cooked pigmented onion (Allium cepa L) bulbs: A comparative HS-GC-IMS fingerprinting study. [PDF]

Curr Res Food Sci
Jin W, Zhao S, Chen X, Sun H, Pei J, Wang K, Gao R.   +6 more
europepmc   +1 more source

Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies [PDF]

Cecchi, Lorenzo, Digiglio, Irene, Melani, Fabrizio, Mulinacci, Nadia, Ugolini, Tommaso, Zanoni, Bruno   +5 more
core   +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. [PDF]

Food Chem X
Li W, Zi L, Xu N, Yang H, Dong S, Qin F, Guo L.   +6 more
europepmc   +1 more source

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics. [PDF]

Food Chem X
Ping C, Liu Y, Bi J, Cai X, Li X, Qiao M.   +5 more
europepmc   +1 more source

Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS. [PDF]

Foods
Yang Z, Li J, Guo X.
europepmc   +1 more source

Integrated HS-GC-IMS and UPLC-Q-Orbitrap HRMS-based metabolomics revealed the characteristics and differential volatile and nonvolatile metabolites of different citrus peels. [PDF]

Curr Res Food Sci
Wang H, Wang P, Wang F, Chen H, Chen L, Hu Y, Liu Y.   +6 more
europepmc   +1 more source

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS. [PDF]

Food Chem X
Peng S, Li Y, Liu H, Tuo Y, Dang J, Wang W, You H, Du S, Wang L, Ding L.   +9 more
europepmc   +1 more source

Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue. [PDF]

Food Chem X
Liu Y, Al-Dalali S, Hu Y, Zhao D, Wang J, He Z.   +5 more
europepmc   +1 more source

Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components of Schisandra chinensis (Turcz.) Baill. Fruit at Different Harvesting Periods Were Analyzed. [PDF]

Molecules
Sun B, Yan Y, Ma M, Wen J, He Y, Sun Y, Yuan P, Xu P, Yang Y, Zhao Z, Cao L, Lu W.   +11 more
europepmc   +1 more source