Results 121 to 130 of about 8,773 (190)

Analysis of Differences in Volatile Components of Five Lauraceae Plants From Different Genera Based on HS-SPME-GC-MS. [PDF]

J Anal Methods Chem
Wang Z, Liu H, Liu A, Liu P, Zhao J, Fan S, Wang J, Keremu B, Yang L, Li L.   +9 more
europepmc   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

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 Volatile Organic Compounds in Freshwater-Cultured and Saline-Alkaline Selectively Bred Tilapia Using Electronic Nose, GC-IMS, and HS-SPME-GC-MS. [PDF]

Foods
Wang Z, Yang Y, Zhang D, Li J, Zhang L, Zhao Y, Zhao J, Zhang J, Wu J.   +8 more
europepmc   +1 more source

Unraveling the volatile profile and bioactivity of Zhoupigan (<i>Citrus reticulata</i> cv. Manau Gan) essential oil via HS-GC-IMS and HS-SPME-GC-MS: a comprehensive evaluation of different extraction techniques. [PDF]

Front Nutr
Xu H, Zou J, Gan X, Wang F, Chen L, Chen H, Hu Y, Liu Y.   +7 more
europepmc   +1 more source

Discrimination of different varieties of rice in Wuchang area based on <i>E</i>-nose and HS-SPME-GC-O-MS. [PDF]

Food Chem X
Qian L, Chen M, Song Y, Zhang T, Liu X, Zhou G, Liu H, Zuo F.   +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

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Zhou F, Wang A, Wang X, Wang C, Zhao J, Cao W, Zhai R, Yang C, Wang Z, Xu L.   +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

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