176 related articles for article (PubMed ID: 36356357)
1. Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection.
Wei G; Dan M; Zhao G; Wang D
Food Chem; 2023 Mar; 405(Pt A):134814. PubMed ID: 36356357
[TBL] [Abstract][Full Text] [Related]
2. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS).
Wang S; Chen H; Sun B
Food Chem; 2020 Jun; 315():126158. PubMed ID: 32014672
[TBL] [Abstract][Full Text] [Related]
3. Comparative Analysis of Volatile Composition in Chinese Truffles via GC × GC/HR-TOF/MS and Electronic Nose.
Zhang N; Chen H; Sun B; Mao X; Zhang Y; Zhou Y
Int J Mol Sci; 2016 Apr; 17(4):412. PubMed ID: 27058524
[TBL] [Abstract][Full Text] [Related]
4. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
Qiu S; Wang J
J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques.
Li Y; Fei C; Mao C; Ji D; Gong J; Qin Y; Qu L; Zhang W; Bian Z; Su L; Lu T
Food Chem; 2022 Apr; 374():131658. PubMed ID: 34896949
[TBL] [Abstract][Full Text] [Related]
6. Analysis of volatile flavor components of foods.
Issenberg P; Hornstein I
Adv Chromatogr; 1970; 9():295-340. PubMed ID: 4950385
[No Abstract] [Full Text] [Related]
7. Approaches and Challenges for Analysis of Flavor and Fragrance Volatiles.
Wong YF; Marriott PJ
J Agric Food Chem; 2017 Aug; 65(34):7305-7307. PubMed ID: 28816039
[No Abstract] [Full Text] [Related]
8. Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses.
Chen L; Ning F; Zhao L; Ming H; Zhang J; Yu W; Yi S; Luo L
Food Chem; 2023 Mar; 403():134392. PubMed ID: 36358070
[TBL] [Abstract][Full Text] [Related]
9. Characterization, Classification, and Authentication of
Cheng X; Ji H; Cheng X; Wang D; Li T; Ren K; Qu S; Pan Y; Liu X
Molecules; 2021 Dec; 27(1):. PubMed ID: 35011257
[TBL] [Abstract][Full Text] [Related]
10. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue.
Duan Z; Dong S; Dong Y; Gao Q
Food Res Int; 2021 Jul; 145():110385. PubMed ID: 34112388
[TBL] [Abstract][Full Text] [Related]
11. Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination.
Zhou Q; Yang M; Huang F; Zheng C; Deng Q
J Food Sci; 2013 Jul; 78(7):C961-70. PubMed ID: 23865448
[TBL] [Abstract][Full Text] [Related]
12. Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics.
Gu F; Chen Y; Fang Y; Wu G; Tan L
Molecules; 2015 Oct; 20(10):18422-36. PubMed ID: 26473810
[TBL] [Abstract][Full Text] [Related]
13. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
Li L; Belloch C; Flores M
Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
[TBL] [Abstract][Full Text] [Related]
14. Application of gas chromatography-ion mobility spectrometry (GC-IMS) and ultrafast gas chromatography electronic-nose (uf-GC E-nose) to distinguish four Chinese freshwater fishes at both raw and cooked status.
Chen YP; Cai D; Li W; Blank I; Liu Y
J Food Biochem; 2022 Jun; 46(6):e13840. PubMed ID: 34189733
[TBL] [Abstract][Full Text] [Related]
15. Volatile flavor compounds in yogurt: a review.
Cheng H
Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
[TBL] [Abstract][Full Text] [Related]
16. Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment.
Zhang Y; Wu Y; Chen S; Yang B; Zhang H; Wang X; Granvogl M; Jin Q
Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3983-4018. PubMed ID: 34148290
[TBL] [Abstract][Full Text] [Related]
17. Analyzing volatile compounds in dairy products.
Tunick MH
J Sci Food Agric; 2014 Jul; 94(9):1701-5. PubMed ID: 24549967
[TBL] [Abstract][Full Text] [Related]
18. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).
Zhuang K; Wu N; Wang X; Wu X; Wang S; Long X; Wei X
J Food Sci; 2016 Apr; 81(4):S968-81. PubMed ID: 26919186
[TBL] [Abstract][Full Text] [Related]
19. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
Jia X; Zhou Q; Wang J; Liu C; Huang F; Huang Y
J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
[TBL] [Abstract][Full Text] [Related]
20. Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry.
Jia W; Zhang R; Shi L; Zhang F; Chang J; Chu X
J Chromatogr A; 2019 Oct; 1603():67-82. PubMed ID: 31272730
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]