319 related articles for article (PubMed ID: 31443455)
1. Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.
Hu X; Wang R; Guo J; Ge K; Li G; Fu F; Ding S; Shan Y
Molecules; 2019 Aug; 24(17):. PubMed ID: 31443455
[TBL] [Abstract][Full Text] [Related]
2. Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry.
Yang L; Liu J; Wang X; Wang R; Ren F; Zhang Q; Shan Y; Ding S
Molecules; 2019 Oct; 24(21):. PubMed ID: 31671527
[TBL] [Abstract][Full Text] [Related]
3. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
Ge S; Chen Y; Ding S; Zhou H; Jiang L; Yi Y; Deng F; Wang R
J Sci Food Agric; 2020 May; 100(7):3087-3098. PubMed ID: 32083310
[TBL] [Abstract][Full Text] [Related]
4. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.
Zhang Q; Ding Y; Gu S; Zhu S; Zhou X; Ding Y
Food Res Int; 2020 Nov; 137():109339. PubMed ID: 33233050
[TBL] [Abstract][Full Text] [Related]
5. Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS.
Guo S; Zhao X; Ma Y; Wang Y; Wang D
Food Chem; 2022 Feb; 369():130939. PubMed ID: 34469843
[TBL] [Abstract][Full Text] [Related]
6. HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China.
Liu B; Yang Y; Ren L; Su Z; Bian X; Fan J; Wang Y; Han B; Zhang N
Molecules; 2022 Dec; 27(24):. PubMed ID: 36558197
[TBL] [Abstract][Full Text] [Related]
7. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS).
Wang F; Gao Y; Wang H; Xi B; He X; Yang X; Li W
Meat Sci; 2021 May; 175():108449. PubMed ID: 33550158
[TBL] [Abstract][Full Text] [Related]
8. Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS.
Guo Y; Chen D; Dong Y; Ju H; Wu C; Lin S
J Chromatogr B Analyt Technol Biomed Life Sci; 2018 Nov; 1099():46-55. PubMed ID: 30241073
[TBL] [Abstract][Full Text] [Related]
9. Understanding the volatile organic compounds of 1-methylcyclopropylene fumigation and packaging on yellow-fleshed peach via headspace-gas chromatography-ion mobility spectrometry and chemometric analyses.
Huang Y; Zhang P; Liu W; Zhang Q; Li G; Shan Y; Zhu X
J Food Sci; 2022 Sep; 87(9):4009-4026. PubMed ID: 35986617
[TBL] [Abstract][Full Text] [Related]
10. Analysis of volatile compounds and flavor fingerprint in hairtail (
Liao Y; Ding Y; Wu Y; Du Q; Xia J; Jia J; Lin H; Benjakul S; Zhang B; Hu Y
Front Nutr; 2022; 9():1088128. PubMed ID: 36712508
[TBL] [Abstract][Full Text] [Related]
11. Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry.
Sun L; Qi Y; Meng M; Cui K
Molecules; 2023 Mar; 28(7):. PubMed ID: 37049712
[TBL] [Abstract][Full Text] [Related]
12. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
Li P; Zhou H; Wang Z; Al-Dalali S; Nie W; Xu F; Li C; Li P; Cai K; Xu B
Meat Sci; 2022 Dec; 194():108992. PubMed ID: 36170784
[TBL] [Abstract][Full Text] [Related]
13. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.
Yang Y; Wang B; Fu Y; Shi YG; Chen FL; Guan HN; Liu LL; Zhang CY; Zhu PY; Liu Y; Zhang N
Food Chem; 2021 Jun; 346():128880. PubMed ID: 33418415
[TBL] [Abstract][Full Text] [Related]
14. Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques.
Güney M; Oz AT; Kafkas E
J Sci Food Agric; 2015 Apr; 95(6):1268-73. PubMed ID: 25044361
[TBL] [Abstract][Full Text] [Related]
15. Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).
Yao W; Cai Y; Liu D; Chen Y; Li J; Zhang M; Chen N; Zhang H
Food Chem; 2022 Feb; 370():130989. PubMed ID: 34509944
[TBL] [Abstract][Full Text] [Related]
16. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS.
Chen X; Chen H; Xiao J; Liu J; Tang N; Zhou A
Food Res Int; 2020 Dec; 138(Pt A):109717. PubMed ID: 33292962
[TBL] [Abstract][Full Text] [Related]
17. Differences in Volatile Organic Compounds in
Duan H; Zhou Y; Wang D; Yan W
Molecules; 2023 Jun; 28(13):. PubMed ID: 37446545
[TBL] [Abstract][Full Text] [Related]
18. A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry.
Wang X; Yang S; He J; Chen L; Zhang J; Jin Y; Zhou J; Zhang Y
Food Res Int; 2019 May; 119():960-967. PubMed ID: 30884736
[TBL] [Abstract][Full Text] [Related]
19. Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.
Li M; Yang R; Zhang H; Wang S; Chen D; Lin S
Food Chem; 2019 Aug; 290():32-39. PubMed ID: 31000053
[TBL] [Abstract][Full Text] [Related]
20. Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS.
Liu Z; Liu LX; Han QD; Dong GZ; Wang B; Zhang JF; Lei SM; Liu YG
J Food Sci; 2023 Apr; 88(4):1378-1391. PubMed ID: 36789871
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]