Results 91 to 100 of about 8,773 (190)

Volatile Profiles of Log-Cultivated Shiitake (Lentinula edodes) on Four Hardwood Species by HS-SPME/GC-MS

BioResources
The volatile profiles of shiitake mushrooms (Lentinula edodes) cultivated on logs of Liquidambar formosana, Cinnamomum burmannii, Quercus glauca, and Q. variabilis were analyzed using headspace solid-phase microextraction coupled with gas chromatography ...
Chih-Hung Lee, Chun-Ya Lin, Su-Ling Liu, Ying-Ju Chen, Sen-Sung Cheng   +4 more
doaj  

Comparative Volatile Profiling Reveals the Chemical Association of Huangshui with Fermented Grains, Pit Mud, and Nongxiangxing Baijiu

Foods
Huangshui (HS), fermented grains (FG), and pit mud (PM) are closely connected during the fermentation of Nongxiangxing baijiu (NXB); however, the contribution of HS to the differences in flavor profiles across PM, FG, and distilled baijiu has not been ...
Wei Cheng, Na Li, Qingyun Zhu, Gengdian Liu, Xiaoyun Hao, Chao Jiang, Lele Zhang, Xianfeng Du   +7 more
doaj   +1 more source

ANÁLISIS COMPARATIVO DE DIFERENTES MÉTODOS DE EXTRACCIÓN DE HIDROCARBUROS PRESENTES EN AGUAS RESIDUALES INDUSTRIALES

CT&F Ciencia, Tecnología & Futuro, 2002
En el presente proyecto de investigación se realizó una comparación entre cuatro técnicas de extracción, a saber: la extracción líquido - líquido (LLE) continua y por lotes, extracción en fase sólida (SPE), microextracción en fase sólida (SPME) y ...
Judith-Rocío Santa, Martín Serrano, Elena Stashenko   +2 more
doaj  

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers
The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace–solid phase ...
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
doaj   +1 more source

Volatilomic Differentiation of Protected-Origin Italian Balsamic Vinegars by HS-SPME-GC×GC-TOFMS. [PDF]

J Sep Sci
Malcangi S, Polidoro A, Romagnoli M, Cavazzini A, Franchina FA.   +4 more
europepmc   +1 more source

HS-SPME-GC-MS Coupled with Chemometrics for Detecting HFCS and Invert Sugar Adulteration in Coriander Honey. [PDF]

Foods
Pourmoradian A, Barzegar M, Noguera-Artiaga L, Carbonell-Barrachina ÁA.   +3 more
europepmc   +1 more source

Comparison of Volatile Compounds of Some Medicinal Plants from Lamiaceae Family by HS-SPME Method. [PDF]

Int J Mol Sci
Ergun Z, Ziya Motalebipour E, Kafkas NE, Guney M.   +3 more
europepmc   +1 more source

Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS. [PDF]

J Food Sci
Qi S, Ren H, Su T, Yang H, Zhang L, Zhang M.   +5 more
europepmc   +1 more source

Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Liu Z, Zhao J, Cheng Z, Zhang X, Pan M, Pang B, Zhang R, Wei P, Cheng X, Wang Y, Sun Y, Xu L.   +11 more
europepmc   +1 more source

Honey adulteration detection using the HS-SPME-IMS technique combined with chemometric analysis. [PDF]

Food Chem X
Pourmoradian A, Barzegar M, Gharaghani S, Sahari MA.   +3 more
europepmc   +1 more source