519 related articles for article (PubMed ID: 36431861)
1. The Effects of Pepper (
Niu W; Tian H; Zhan P
Molecules; 2022 Nov; 27(22):. PubMed ID: 36431861
[TBL] [Abstract][Full Text] [Related]
2. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (
Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
J Agric Food Chem; 2020 Jun; 68(23):6403-6411. PubMed ID: 32423215
[TBL] [Abstract][Full Text] [Related]
3. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.
Jirovetz L; Buchbauer G; Ngassoum MB; Geissler M
J Chromatogr A; 2002 Nov; 976(1-2):265-75. PubMed ID: 12462618
[TBL] [Abstract][Full Text] [Related]
4. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
Zhao M; Li T; Yang F; Cui X; Zou T; Song H; Liu Y
Food Chem; 2022 Aug; 385():132659. PubMed ID: 35279498
[TBL] [Abstract][Full Text] [Related]
5. Effects of Storage Conditions on the Flavor Stability of Fried Pepper (
Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y; Zhang H
Foods; 2021 Jun; 10(6):. PubMed ID: 34199869
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (
Liu R; Qi N; Sun J; Chen H; Zhang N; Sun B
Foods; 2022 Jun; 11(11):. PubMed ID: 35681412
[TBL] [Abstract][Full Text] [Related]
8. Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium).
Yang X
J Agric Food Chem; 2008 Mar; 56(5):1689-96. PubMed ID: 18271544
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils.
Ni R; Yan H; Tian H; Zhan P; Zhang Y
Food Chem; 2022 May; 377():131984. PubMed ID: 34995962
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Study on Production Technology and Volatile Flavor Analysis of Fragrance
Li H; Sun J; He X; Zhang C; Liao Z; Li D; Wang H
Foods; 2023 May; 12(11):. PubMed ID: 37297418
[TBL] [Abstract][Full Text] [Related]
13. 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]
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. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds.
He J; Wu X; Zhou Y; Chen J
J Food Biochem; 2021 Mar; 45(3):e13649. PubMed ID: 33587297
[TBL] [Abstract][Full Text] [Related]
16. Classification of Japanese Pepper (
Yamasaki K; Fukutome N; Hayakawa F; Ibaragi N; Nagano Y
Molecules; 2022 Aug; 27(15):. PubMed ID: 35956894
[TBL] [Abstract][Full Text] [Related]
17. Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GC-O combined with partial least squares regression.
Xiao Z; Chen J; Niu Y; Chen F
J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Sep; 1063():226-234. PubMed ID: 28892803
[TBL] [Abstract][Full Text] [Related]
18. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y
Food Chem; 2021 May; 345():128748. PubMed ID: 33340890
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS.
Li Z; Zhou X; Li H; Zhou W; Tan Y; Zhang Y; She J; Lu J; Yu N
Molecules; 2023 May; 28(10):. PubMed ID: 37241720
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
