Results 131 to 140 of about 8,773 (190)

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

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

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

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

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

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

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

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

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

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