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Journal Abstract Search

313 related items for PubMed ID: 31954940

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  • 4. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y, Chen S, Nie Y, Xu Y.
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
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  • 5. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu.
    Yu Y, Chen S, Nie Y, Xu Y.
    Food Chem; 2022 Aug 15; 385():132502. PubMed ID: 35287108
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  • 9. Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry dataset.
    Liu Z, Yang K, He Z, Zhao D, Zheng J, Qian MC.
    J Food Sci; 2023 Jul 15; 88(7):2870-2881. PubMed ID: 37282742
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  • 10. Volatile compounds sorption during the aging of Chinese Liquor (Baijiu) using Pottery Powder.
    Li M, Fan W, Xu Y.
    Food Chem; 2021 May 30; 345():128705. PubMed ID: 33310558
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  • 12. 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 01; 265():189-199. PubMed ID: 29884372
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  • 13. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination.
    Chen YP, Chiang TK, Chung HY.
    Food Chem; 2019 Mar 01; 275():32-40. PubMed ID: 30724202
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  • 14. 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 11; 1610():460584. PubMed ID: 31607446
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  • 17. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H, Kong F.
    Food Chem; 2019 Dec 15; 301():125307. PubMed ID: 31387043
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