143 related articles for article (PubMed ID: 25704715)
1. Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods.
Peng Q; Tian R; Chen F; Li B; Gao H
Food Chem; 2015 Jul; 178():301-5. PubMed ID: 25704715
[TBL] [Abstract][Full Text] [Related]
2. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Chen Q; Song J; Bi J; Meng X; Wu X
Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
[TBL] [Abstract][Full Text] [Related]
3. Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.
Martínez-García R; Moreno J; Bellincontro A; Centioni L; Puig-Pujol A; Peinado RA; Mauricio JC; García-Martínez T
Food Chem; 2021 Jan; 334():127574. PubMed ID: 32721835
[TBL] [Abstract][Full Text] [Related]
4. Novel method for the producing area identification of Zhongning Goji berries by electronic nose.
Li Q; Yu X; Xu L; Gao JM
Food Chem; 2017 Apr; 221():1113-1119. PubMed ID: 27979067
[TBL] [Abstract][Full Text] [Related]
5. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Xiao Z; Yu D; Niu Y; Chen F; Song S; Zhu J; Zhu G
J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan; 945-946():92-100. PubMed ID: 24333641
[TBL] [Abstract][Full Text] [Related]
6. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
He W; Chung HY
Food Res Int; 2019 Nov; 125():108548. PubMed ID: 31554058
[TBL] [Abstract][Full Text] [Related]
7. Analysis of Scotch Whisky by
Kew W; Goodall I; Uhrín D
Food Chem; 2019 Nov; 298():125052. PubMed ID: 31261003
[TBL] [Abstract][Full Text] [Related]
8. Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis.
Han D; Zhang CH; Fauconnier ML; Mi S
Food Res Int; 2020 Apr; 130():108910. PubMed ID: 32156356
[TBL] [Abstract][Full Text] [Related]
9. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre.
Wang PP; Li Z; Qi TT; Li XJ; Pan SY
Food Chem; 2015 Feb; 169():230-40. PubMed ID: 25236221
[TBL] [Abstract][Full Text] [Related]
10. Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
Song X; Jing S; Zhu L; Ma C; Song T; Wu J; Zhao Q; Zheng F; Zhao M; Chen F
Food Chem; 2020 Jun; 314():126098. PubMed ID: 31954940
[TBL] [Abstract][Full Text] [Related]
11. Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder.
Li M; Fan W; Xu Y
Food Chem; 2021 May; 345():128705. PubMed ID: 33310558
[TBL] [Abstract][Full Text] [Related]
12. Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis.
Li Z; Wang T; Jiang H; Wang WT; Lan T; Xu L; Yun YH; Zhang W
Food Chem X; 2024 Mar; 21():101141. PubMed ID: 38304045
[TBL] [Abstract][Full Text] [Related]
13. Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography.
Wiśniewska P; Śliwińska M; Dymerski T; Wardencki W; Namieśnik J
J Sci Food Agric; 2017 Mar; 97(4):1316-1325. PubMed ID: 27342385
[TBL] [Abstract][Full Text] [Related]
14. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
[TBL] [Abstract][Full Text] [Related]
15. Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics.
Li S; Li XR; Wang GL; Nie LX; Yang YJ; Wu HZ; Wei F; Zhang J; Tian JG; Lin RC
J Pharm Biomed Anal; 2012 Nov; 70():605-8. PubMed ID: 22742921
[TBL] [Abstract][Full Text] [Related]
16. A simple voltammetric electronic tongue for the analysis of coffee adulterations.
de Morais TCB; Rodrigues DR; de Carvalho Polari Souto UT; Lemos SG
Food Chem; 2019 Feb; 273():31-38. PubMed ID: 30292371
[TBL] [Abstract][Full Text] [Related]
17. Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making.
Wang P; Wu Q; Jiang X; Wang Z; Tang J; Xu Y
Int J Food Microbiol; 2017 Jun; 250():59-67. PubMed ID: 28371716
[TBL] [Abstract][Full Text] [Related]
18. An integrated approach combining HPLC, GC/MS, NIRS, and chemometrics for the geographical discrimination and commercial categorization of saffron.
Liu J; Chen N; Yang J; Yang B; Ouyang Z; Wu C; Yuan Y; Wang W; Chen M
Food Chem; 2018 Jul; 253():284-292. PubMed ID: 29502833
[TBL] [Abstract][Full Text] [Related]
19. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages.
Song J; Bi J; Chen Q; Wu X; Lyu Y; Meng X
Food Chem; 2019 Jan; 270():344-352. PubMed ID: 30174057
[TBL] [Abstract][Full Text] [Related]
20. Interregional traceability of Tunisian olive oils to the provenance soil by multielemental fingerprinting and chemometrics.
Damak F; Asano M; Baba K; Suda A; Araoka D; Wali A; Isoda H; Nakajima M; Ksibi M; Tamura K
Food Chem; 2019 Jun; 283():656-664. PubMed ID: 30722924
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]