Results 161 to 170 of about 25,474 (251)

Chemical and flavour dynamics in <i>Cyperus esculentus</i> L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC-MS approach. [PDF]

Food Chem X
Yu C, Liu Y, Na Y, Wu X.
europepmc   +1 more source

Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis. [PDF]

Food Chem X
Yang J, Zhao J, Jiang J, Lu D, Lv Y, Liu L, Li H.   +6 more
europepmc   +1 more source

Comprehensive analysis of volatile compounds in hybrid sweetgum population and other Liquidambar species by HS-SPME-GC-MS. [PDF]

BMC Plant Biol
Zhao X, Zhao J, Qi S, Fan Y, Zhang J.
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

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

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

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

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

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

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