Results 221 to 230 of about 11,383 (244)

Flavour changes of raspberries (Rubus idaeus L.) under different drying approaches by using HS-GC-IMS

Acta Alimentaria
AbstractThe purpose of this study was to compare the flavour components of raspberries subjected to different drying methods in order to evaluate their impact on the fruit. By utilising headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), volatile organic compounds (VOCs) in raspberries were detected under fresh, 60 °C drying, 80 °C ...
H.M. Chen, X. Ding, L.Y. Wang, L. Huang, H. Huang, F.L. Cao, J. Zhang   +6 more
openaire   +1 more source

Estudio de la conservacion y evolucion del aceite de oliva virgen mediante HS-GC-IMS

En este trabajo se ha estudiado la estabilidad del aceite de oliva virgen a lo largo del tiempo, centrándose en la evolución de sus compuestos volátiles, que son clave para mantener su calidad y categoría.
Paula Santos Ortega, Maria Jose Cardador Dueñas   +1 more
openaire   +1 more source

The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS

Microchemical Journal, 2022
Chang Gao, Rui Wang, Fang Zhang, Zhengchen Sun, Xianghong Meng   +4 more
openaire   +1 more source

Comprehensive Chemical Profiling and Quality Assessment of Renshen Zaizao Wan by HS‐GC‐IMS Combined With Chemometrics

Biomedical Chromatography
ABSTRACT Renshen Zaizao Wan (RSZZW), a traditional Chinese patent drug originated in Qing dynasty, has been used clinically in China to treat stroke. It consists of 65 different types of plant‐, animal‐, and mineral‐derived Chinese medicinal herbs. However, current quality control of RSZZW mainly relies on a thin‐layer chromatography (
Wu Bi, Xiaoyan Huang, Kehan Pei, Zhiyan Tan, Hui Sun, Ye Ding, Wenli Li   +6 more
openaire   +1 more source

Evaluation of HS-GC-IMS fingerprints of Pyricularia oryzae with MATLAB

2016
Roth, Alexander, Lerch, Michaela, Weller, Philipp   +2 more
openaire   +1 more source

Nachhaltige Lebensmittelanalytik: Volatilomics mittels HS‐GC‐IMS und maschinellem Lernen

Lebensmittelchemie
L. Bodenbender, S. Rohn, P. Weller
openaire   +1 more source

Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS.

Food Research International
Jian Chen, Wanwan Wang, Jiahui Jin, Huan Li, Fei Chen, Yuan Fei, Yanbo Wang   +6 more
semanticscholar   +1 more source

Characterization and metabolism pathway of volatile compounds in blueberries of different varieties and origins analyzed via HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry
Xu Xie, Yuehua Wang, Bosu Wen, Jinlong Tian, Zhen Cheng, Siyi Tang, Yujie Nie, Xilin Wu, Xin Guo, Bin Li   +9 more
semanticscholar   +1 more source

Effect of different processing steps on the volatile flavor profiles of tea–fragrant chicken determined by HS–GC–IMS and chemometrics

Journal of Food Measurement & Characterization
Zhigui He, Yuqing Zhang, Sam Al-Dalali, Weiwei Yan, Yingying Cui, Ziyi Yang, Hui Sun, Renjun Mao   +7 more
semanticscholar   +1 more source

Hs-Gc-Ims Coupled with E-Nose for Aroma Characterization of 15 Varieties of Chinese Jujubes

2023
Jianxin Song, Junguo Wang, Fangyuan Wei, Tong Zhang, Xin Li, Xiaoya Pan, Mengyuan Zhao, Junran Chen   +7 more
openaire   +1 more source