339 related articles for article (PubMed ID: 36429337)
1. The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of
Wu X; Yin J; Ding H; Li W; Han L; Yang W; Li F; Song X; Bie S; Gong X; Yu H; Li Z
Foods; 2022 Nov; 11(22):. PubMed ID: 36429337
[TBL] [Abstract][Full Text] [Related]
2. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS.
Feng X; Wang H; Wang Z; Huang P; Kan J
Food Chem; 2022 May; 375():131671. PubMed ID: 34865919
[TBL] [Abstract][Full Text] [Related]
3. Discrimination and Characterization of the Volatile Organic Compounds in
Li C; Wan H; Wu X; Yin J; Zhu L; Chen H; Song X; Han L; Yang W; Yu H; Li Z
Molecules; 2022 Jul; 27(14):. PubMed ID: 35889268
[TBL] [Abstract][Full Text] [Related]
4. Discrimination and screening of volatile metabolites in atractylodis rhizoma from different varieties using headspace solid-phase microextraction-gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry, and ultra-fast gas chromatography electronic nose.
Peng L; Wang X; He M; Sha X; Dou Z; Xiao L; Li W
J Chromatogr A; 2024 Jun; 1725():464931. PubMed ID: 38703457
[TBL] [Abstract][Full Text] [Related]
5. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
Xiao Y; Huang Y; Chen Y; Xiao L; Zhang X; Yang C; Li Z; Zhu M; Liu Z; Wang Y
Curr Res Food Sci; 2022; 5():1788-1807. PubMed ID: 36268133
[TBL] [Abstract][Full Text] [Related]
6. Comparative Analysis of Volatile Compounds in the Flower Buds of Three
Yue Y; Yin J; Xie J; Wu S; Ding H; Han L; Bie S; Song W; Zhang Y; Song X; Yu H; Li Z
Molecules; 2024 Jan; 29(3):. PubMed ID: 38338347
[TBL] [Abstract][Full Text] [Related]
7. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
Qi H; Ding S; Pan Z; Li X; Fu F
Molecules; 2020 Dec; 25(24):. PubMed ID: 33352716
[TBL] [Abstract][Full Text] [Related]
8. Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMS.
Zhang W; Chen Y; Yun Y; Li C; Fang Y; Zhang W
J Food Sci; 2023 Sep; 88(9):3758-3772. PubMed ID: 37530630
[TBL] [Abstract][Full Text] [Related]
9. The Effects of Pepper (
Niu W; Tian H; Zhan P
Molecules; 2022 Nov; 27(22):. PubMed ID: 36431861
[TBL] [Abstract][Full Text] [Related]
10. Volatile Flavor Compounds of
Li H; Wu Q; Liu Q; Jin L; Chen B; Li C; Xiao J; Shen Y
Front Nutr; 2022; 9():884086. PubMed ID: 35586736
[No Abstract] [Full Text] [Related]
11. Untargeted and Targeted Discrimination of Honey Collected by
Wang X; Rogers KM; Li Y; Yang S; Chen L; Zhou J
J Agric Food Chem; 2019 Oct; 67(43):12144-12152. PubMed ID: 31587558
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim.
Feng J; Hao L; Zhu H; Li M; Liu Y; Duan Q; Jia L; Wang D; Wang C
Food Res Int; 2024 Jan; 175():113719. PubMed ID: 38128985
[TBL] [Abstract][Full Text] [Related]
14. Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography-ion mobility spectrometry and headspace solid-phase microextraction gas chromatography-mass spectrometry techniques.
Wu T; Yin J; Wu X; Li W; Bie S; Zhao J; Song X; Yu H; Li Z
Rapid Commun Mass Spectrom; 2024 Mar; 38(6):e9693. PubMed ID: 38356085
[TBL] [Abstract][Full Text] [Related]
15. Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (
Feng H; Timira V; Zhao J; Lin H; Wang H; Li Z
Foods; 2022 Aug; 11(17):. PubMed ID: 36076799
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.
Zheng AR; Wei CK; Wang MS; Ju N; Fan M
Curr Res Food Sci; 2024; 8():100772. PubMed ID: 38840807
[TBL] [Abstract][Full Text] [Related]
17. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.
Xi BN; Zhang JJ; Xu X; Li C; Shu Y; Zhang Y; Shi X; Shen Y
Food Chem; 2024 Mar; 435():137547. PubMed ID: 37769558
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Comprehensive multicomponent characterization and quality assessment of Xiaoyao Wan by UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS and HS-GC-IMS.
Yin J; Wu T; Zhu B; Cui P; Zhang Y; Chen X; Ding H; Han L; Bie S; Li F; Song X; Yu H; Li Z
J Pharm Biomed Anal; 2024 Feb; 239():115910. PubMed ID: 38101240
[TBL] [Abstract][Full Text] [Related]
20. Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation.
Zhong Y; Cui Y; Yu J; Yan S; Bai J; Xu H; Li M
Food Chem; 2024 May; 454():139771. PubMed ID: 38797093
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
