Results 151 to 160 of about 165,992 (261)

Honey Botanical Origin Authentication Using HS-SPME-GC-MS Volatile Profiling and Advanced Machine Learning Models (Random Forest, XGBoost, and Neural Network). [PDF]

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

Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS

Food chemistry: X
Siwang Peng, Yiju Li, Huan Liu, Yuanrong Tuo, Jiamin Dang, Wei Wang, Haixi You, Shuangkui Du, Liying Wang, Long Ding   +9 more
semanticscholar   +1 more source

Aroma Profiling and Sensory Association of Six Raspberry Cultivars Using HS-SPME/GC-MS and OPLS-HDA. [PDF]

Foods
Ljujić J, Anđelković B, Sofrenić I, Simić K, Vujisić L, Batić N, Ivanović S, Gođevac D.   +7 more
europepmc   +1 more source

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation. [PDF]

Front Nutr
Qi J, Li J, Liu Z, Yang X, Qi T, Wei G, Yang J, Liu C.   +7 more
europepmc   +1 more source

Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS. [PDF]

Food Chem X
Feng C, Zhang X, Wang J, Wu C, Wang W, Yan G, Zhou Y, Zhang K, Duan X.   +8 more
europepmc   +1 more source

Untargeted metabolomics based on HS- SPME-GC-MS revealing the dynamic evolution of aroma components during cigar aging. [PDF]

Front Plant Sci
Yang M, Zhou H, Hu X, Liu X, Lei J, Ye K, Zhou T, Hu J, He B.   +8 more
europepmc   +1 more source

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

Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics

Current Research in Food Science, 2022
Lin Zhang, Qianqian Liu, Yuanyuan Li, Shuzhen Liu, Qian Tu, C. Yuan   +5 more
semanticscholar   +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

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