Results 91 to 100 of about 7,618 (140)

Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC-MS. [PDF]

Food Chem X
Li X, Li G, Wang H, Liu C, Rong C, Song F, Chen C, Wu J.   +7 more
europepmc   +1 more source

Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep. [PDF]

BMC Genomics
Jin X, Sun W, Ma Y, Zhang Y, Ma S.
europepmc   +1 more source

Analysis of the release pattern of floral aroma components of Rhus chinensis based on HS-SPME-GC-MS technique. [PDF]

PLoS One
Gu J, Niu Y, Tang Y, Liu P, Wu Y, Yang Z, Wang C.   +6 more
europepmc   +1 more source

Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value. [PDF]

Metabolites
Feng Y, Tian D, Wang C, Huang Y, Luo Y, Zhang X, Li L.   +6 more
europepmc   +1 more source

Rapid traceability of <i>Gastrodia elata</i> Blume origins and analysis of key volatile organic components using FTIR and HS-SPME-GC-MS combined with chemometrics. [PDF]

Food Chem X
Zhong Y, Li J, Liu H, Wang Y.
europepmc   +1 more source

Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS. [PDF]

Foods
Zhang L, Pan Z, Lu Z, Wang S, Liu W, Wang X, Wu H, Chen H, Chen T, Hu J, He X.   +10 more
europepmc   +1 more source

Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Wu S, Chen B, Wang X, Wang C, Hu Y, Cai X, Zhang Y, Qiao Y.   +7 more
europepmc   +1 more source

E-Nose and HS-SPME-GC-MS unveiling the scent signature of <i>Ligusticum chuanxiong</i> and its medicinal relatives. [PDF]

Front Plant Sci
Xu W, Zhang C, Xu R, Yang J, Kong Y, Liu L, Tao S, Wu Y, Liao H, Mao C, Xu Z, Peng F.   +11 more
europepmc   +1 more source

Characterization of Microbial Community and Flavor Compounds in Traditional Fermented Douchi Using HTS and HS-SPME-GC-MS. [PDF]

Food Sci Nutr
Luo A, Liu T, Shi S, Liu X, Shi X, Hu B.
europepmc   +1 more source

Comparative analysis of key flavor compounds in various baijiu types using <i>E</i>- nose, HS-SPME-GC-MS/MS, and HS-GC-IMS technologies. [PDF]

Food Chem X
Huang Y, Wang L, Li Y, Chen Y, Chen G, Jia L, Ge Y.   +6 more
europepmc   +1 more source