Results 81 to 90 of about 7,618 (140)

Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS. [PDF]

Food Chem X
Li B, Mu Q, Guo H, Jia W, Zhang M, Liu Y, Jin X.   +6 more
europepmc   +1 more source

Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Xu L, Pan M, Cheng X, Liu Z, Pang B, Zhang R, Liu Y, Wang Q.   +7 more
europepmc   +1 more source

Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling. [PDF]

Front Vet Sci
Ding Y, Zhang Y, Zhou X, Li C, Su Z, Xu J, Qu C, Ma Y, Shi Y, Kang X.   +9 more
europepmc   +1 more source

From Chemistry to Bioactivity: HS-SPME-GC-MS Profiling and Bacterial Growth Inhibition of Three Different Propolis Samples from Romania, Australia, and Uruguay. [PDF]

Molecules
Balwierz R, Kasperkiewicz K, Straszak M, Siodłak D, Pokajewicz K, Ben Hammouda I, Wieczorek PP, Kurek-Górecka A, Czuba ZP, Baj T.   +9 more
europepmc   +1 more source

Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC-MS combined with near infrared. [PDF]

Food Chem X
Xie G, Xie J, Qian D, Wang L, Sun G, Mao Q, Yu Z, Hu M, Peng Q.   +8 more
europepmc   +1 more source

HS-SPME/GC-MS and <i>E</i>-nose-based characterization of volatile compounds in purple garlic across eight Chinese regions. [PDF]

Food Chem X
Sun M, Cui Y, Li J, Khan KS, Lyu J, Xiao X, Yu J.   +6 more
europepmc   +1 more source

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

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

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