Results 131 to 140 of about 561,031 (183)

Dynamic Changes in Volatile Organic Compounds and Quality Traits in Two Wheat Cultivars During Grain Filling: An Integrated Volatilomics Study Using HS-GC-IMS and HS-SPME-GC-MS. [PDF]

Foods
Mao H, Liu L, Zhang J, Yue L, Wang J, Maimaiti Z, Xu Y, Zhang T, Liu N, Cao J, Yikeremu H, Zhang X, Shi S, Yu M.   +13 more
europepmc   +1 more source

Comprehensive chemical profiling of a Botanical-Infused Chinese Fortified Wine (Guogong) via UHPLC-Q-exactive orbitrap MS and HS-GC-IMS. [PDF]

Food Chem X
Deng H, Huang S, Zhang R, Sun S, Wei X, Wang Z, Wang Z, Zhang J.   +7 more
europepmc   +1 more source

Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics. [PDF]

Food Chem X
Lu H, Zhang Y, Ni L, Liu J, Wang W, Liu S, Liu Y, Kang D.   +7 more
europepmc   +1 more source

Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS

, 2019
F. Panni, E. Casadei, E. Valli, S. Barbieri, C. Cevoli, A. Bendini, C. Rossini, F. Battaglia, D. L. García-González, T. Gallina Toschi   +9 more
openaire   +1 more source

Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC-IMS, and chemometrics. [PDF]

Front Nutr
Zhao S, Zhang M, Ran Y, Yang Z, Dong R, He L, Jin W, Abd El-Aty AM.   +7 more
europepmc   +1 more source

Characterization of volatile compounds in Weixian radish varieties using HS-GC-IMS with OPLS-DA

Journal of Future Foods
Qianqian Jia, Yanrong Ma, Rui Zhang, Wenlu Bi, Deping Han, Sen Yang, Dingding Su   +6 more
openaire   +1 more source

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

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