217 related articles for article (PubMed ID: 32388862)
1. Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing.
García-Parra J; González-Cebrino F; Ramírez R
J Sci Food Agric; 2020 Sep; 100(12):4449-4456. PubMed ID: 32388862
[TBL] [Abstract][Full Text] [Related]
2. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
Plaza ML; Marshall MR; Rouseff RL
J Food Sci; 2015 Feb; 80(2):C218-27. PubMed ID: 25588413
[TBL] [Abstract][Full Text] [Related]
3. Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato.
Zhang R; Tang C; Jiang B; Mo X; Wang Z
Molecules; 2021 Sep; 26(19):. PubMed ID: 34641353
[TBL] [Abstract][Full Text] [Related]
4. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
Bowman T; Barringer S
J Food Sci; 2012 Jan; 77(1):C51-60. PubMed ID: 22122232
[TBL] [Abstract][Full Text] [Related]
5. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.
Capozzi V; Lonzarich V; Khomenko I; Cappellin L; Navarini L; Biasioli F
Molecules; 2020 Mar; 25(5):. PubMed ID: 32164157
[TBL] [Abstract][Full Text] [Related]
6. Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS.
Ekpa O; Fogliano V; Linnemann A
J Sci Food Agric; 2021 Mar; 101(4):1618-1628. PubMed ID: 32880955
[TBL] [Abstract][Full Text] [Related]
7. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
[TBL] [Abstract][Full Text] [Related]
8. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
Arcari SG; Caliari V; Sganzerla M; Godoy HT
Talanta; 2017 Nov; 174():752-766. PubMed ID: 28738652
[TBL] [Abstract][Full Text] [Related]
9. Determination of the volatile composition of Rhodobryum giganteum (Schwaegr.) Par. (Bryaceae) using solid-phase microextraction and gas chromatography/mass spectrometry (GC/MS).
Li L; Zhao J
Molecules; 2009 Jun; 14(6):2195-201. PubMed ID: 19553892
[TBL] [Abstract][Full Text] [Related]
10. Single step determination of fragrances in Cucurbita flowers by coupling headspace solid-phase microextraction low-pressure gas chromatography-tandem mass spectrometry.
Granero AM; González FJ; Frenich AG; Sanz JM; Vidal JL
J Chromatogr A; 2004 Aug; 1045(1-2):173-9. PubMed ID: 15378892
[TBL] [Abstract][Full Text] [Related]
11. Headspace solid-phase microextraction-gas chromatography-mass spectrometry characterization of propolis volatile compounds.
Pellati F; Prencipe FP; Benvenuti S
J Pharm Biomed Anal; 2013 Oct; 84():103-11. PubMed ID: 23807002
[TBL] [Abstract][Full Text] [Related]
12. Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms.
San Román I; Alonso ML; Bartolomé L; Alonso RM; Fañanás R
Talanta; 2014 Jun; 123():207-17. PubMed ID: 24725884
[TBL] [Abstract][Full Text] [Related]
13. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
Wang C; Lv S; Wu Y; Lian M; Gao X; Meng Q
J Sci Food Agric; 2016 Oct; 96(13):4492-8. PubMed ID: 26858163
[TBL] [Abstract][Full Text] [Related]
14. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods.
Xia Q; Mei J; Yu W; Li Y
Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313
[TBL] [Abstract][Full Text] [Related]
15. Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.
Wang C; Zhang W; Li H; Mao J; Guo C; Ding R; Wang Y; Fang L; Chen Z; Yang G
Molecules; 2019 May; 24(9):. PubMed ID: 31075878
[TBL] [Abstract][Full Text] [Related]
16. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
Kang W; Li Y; Xu Y; Jiang W; Tao Y
J Food Sci; 2012 Oct; 77(10):C1030-5. PubMed ID: 23009608
[TBL] [Abstract][Full Text] [Related]
17. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
Zhang X; Wang C; Wang L; Chen S; Xu Y
J Chromatogr A; 2020 Jan; 1610():460584. PubMed ID: 31607446
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C
Food Res Int; 2020 Aug; 134():109167. PubMed ID: 32517930
[TBL] [Abstract][Full Text] [Related]
20. Effects of Different Extraction Methods on Vanilla Aroma.
Yeh CH; Chou CY; Wu CS; Chu LP; Huang WJ; Chen HC
Molecules; 2022 Jul; 27(14):. PubMed ID: 35889468
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
