Results 231 to 240 of about 11,383 (244)

HS-GC-IMS authenticates the botanical origin of seven types of Italian monofloral honey, annotating the significant volatile compounds by SPME-HS-GC-IMS-MS prototype

Filippo Panni, Andrea Massaro, Lukas Bodenbender, Carmela Zacometti, Roberto Piro, Angela Felicita Savino, Philipp Weller, Alessandra Tata Tata   +7 more
openaire   +1 more source

HS-GC-IMS reveals VOC differences between tree and herbaceous peony petals

Ling Tang, Chunyun Zhou, Rong Huang, Kuanying Li, Qiang Chang, Weicheng Wang, Huan He, Yanhua Pan, Yu Meng   +8 more
openaire   +1 more source

Characterization of key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS

Journal of Food Measurement & Characterization
Mengli Han, Meijiao Gui, Yurui Zhang, Yan Li, Mingyuan Li, Yuan Gu, Xin Song, Wenzheng Shi   +7 more
semanticscholar   +1 more source

Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS

LWT
Lei Zhou, Wei Zheng, Yong Sui, Zhenzhou Zhu, Shuyi Li, Jianbin Shi, Tian Xiong, Fang Cai, Junren Wen, Zhan Zheng, Xin Mei   +10 more
semanticscholar   +1 more source

Discrimination of three Termitomyces species by HS-GC-IMS volatile profiles combined with biomarkers

Qianqian Tao, Asanka R. Bandara, Rohan S. Dassanayake, Jianchu Xu, Itthayakorn Promputtha, Peter E. Mortimer, Yuwei Hu   +6 more
openaire   +1 more source

HS-GC-IMS screening method to support the virgin olive oils panel test: an inter-laboratory study

For extra virgin olive oils, it is crucial to ensure the authenticity of the declared and labelled commercial category. Olive oil companies, as well as quality control public and private laboratories, are often requested to rapidly assess the quality and purity of extra virgin olive oils.
R. Tucci, E. Casadei, E. Valli, C. Cevoli, S. Mingione, F. Baroccio, S. Barbieri, A. Bendini, S. Carpino, T. Gallina Toschi.   +9 more
openaire   +1 more source

Early identification of Aspergillus spp. in vitro based on HS-GC-IMS and electronic nose

Journal of Food Measurement and Characterization
Huajiang Chen, Yanran Luo, Guiqing Xing, Yongqing Shi, Shuang Gu, Xiangyang Wang   +5 more
openaire   +1 more source

Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions.

Food Chemistry
Kaiyang Zhu, Xinyi Zhang, Ji Ma, Hafiz Muhammad Mubeen, Ting Zhang, Hongjie Lei, Wenge Zhao, Huaide Xu, Mei Li   +8 more
semanticscholar   +1 more source

Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS, HS-SPME-GC–MS and lipidomics

Grain & Oil Science and Technology
Feifan Wu, Kewei Lin, Jixiang Zhang, Xinyang Li, Xiaoguo Ying, Shanggui Deng, Alessandra Guidi, Gengsheng Xiao, Feng Wang, Lukai Ma   +9 more
semanticscholar   +1 more source

Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation.

Food Chemistry
Yuanyuan Zhong, Yuan Cui, Jiangtao Yu, Shengkun Yan, Junqing Bai, Huaide Xu, Mei Li   +6 more
semanticscholar   +1 more source