Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract [PDF]
, 2023 Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties—particularly mass transfer properties—and ...
Casas Cardoso, Lourdes +4 more
core +1 more source
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test [PDF]
, 2020 Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of ...
Alessandra Bendini +7 more
core +2 more sources
Foods, 2023 Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability.
Miao Kang +6 more
doaj +1 more source
Simultaneous assessment of urinary and fecal volatile organic compound analysis in De Novo Pediatric IBD [PDF]
, 2019 Endoscopic evaluation is mandatory in establishing the diagnosis of pediatric inflammatory bowel disease (IBD), but unfortunately carries a high burden on patients.
Ayada, Ibrahim +9 more
core +1 more source
Foods, 2021 This paper proposes the combination of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometrics as a method to detect the age of Chinese liquor (Baijiu).
Shuang Chen +8 more
doaj +1 more source
Food Science and Human Wellness, 2023 The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.
Zhaoling Wang +6 more
doaj +1 more source
Novel method based on ion mobility spectroscopy for the quantification of adulterants in honeys [PDF]
, 2020 According to European Union Regulation, honey is a food product whose composition cannot be modified. However, high-quality honey is often adulterated by adding sweeteners of other sugar compounds.
Aliaño González, María José +4 more
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Food Chemistry: X, 2023 The rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae) could cause significant grain loss by feeding internally on seeds. In this study, we tried to analyze the volatile compounds in non-infested and S.
Xuemei Tian +5 more
doaj +1 more source
Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry [PDF]
, 2023 Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport.
Bo-Cheng Wei +7 more
core +1 more source
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils [PDF]
In recent years, different gas-chromatographic methods based on the determination of volatile compounds, combined with chemometrics, have been proposed as methods to support the olive oil Panel test in classifying samples into commercial categories (EV ...
Alessandra Bendini +11 more
core +1 more source