503 related articles for article (PubMed ID: 33550158)
1. 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]
2. 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]
3. 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]
4. 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]
5. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
Li C; Al-Dalali S; Wang Z; Xu B; Zhou H
Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168
[TBL] [Abstract][Full Text] [Related]
6. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS).
Liu D; Bai L; Feng X; Chen YP; Zhang D; Yao W; Zhang H; Chen G; Liu Y
Meat Sci; 2020 Oct; 168():108178. PubMed ID: 32417671
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry.
Yao W; Cai Y; Liu D; Zhao Z; Zhang Z; Ma S; Zhang M; Zhang H
Poult Sci; 2020 Dec; 99(12):7192-7201. PubMed ID: 33248636
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.
Yao W; Ma S; Wu H; Liu D; Liu J; Zhang M
Food Chem; 2024 Oct; 454():139514. PubMed ID: 38797107
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS.
Duan S; Tang X; Li W; Huang X
Molecules; 2023 Feb; 28(4):. PubMed ID: 36838714
[TBL] [Abstract][Full Text] [Related]
17. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose.
Sun X; Yu Y; Saleh ASM; Yang X; Ma J; Gao Z; Zhang D; Li W; Wang Z
Food Res Int; 2023 Nov; 173(Pt 1):113335. PubMed ID: 37803645
[TBL] [Abstract][Full Text] [Related]
18. Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Chemometrics.
Li M; Sun M; Ren W; Man L; Chai W; Liu G; Zhu M; Wang C
Food Sci Anim Resour; 2024 Jan; 44(1):165-177. PubMed ID: 38229857
[TBL] [Abstract][Full Text] [Related]
19. Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry.
He S; Zhang B; Dong X; Wei Y; Li H; Tang B
Molecules; 2023 May; 28(9):. PubMed ID: 37175284
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
