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Journal Abstract Search

432 related items for PubMed ID: 32630090

  • 21. Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing.
    Li C, Xin M, Li L, He X, Yi P, Tang Y, Li J, Zheng F, Liu G, Sheng J, Li Z, Sun J.
    Food Chem; 2021 Sep 01; 355():129685. PubMed ID: 33799248
    [Abstract] [Full Text] [Related]

  • 22. Feature selection and recognition from nonspecific volatile profiles for discrimination of apple juices according to variety and geographical origin.
    Guo J, Yue T, Yuan Y.
    J Food Sci; 2012 Oct 01; 77(10):C1090-6. PubMed ID: 23009695
    [Abstract] [Full Text] [Related]

  • 23. Uncovering the Counterfeit: A study of whiskey authenticity through volatile organic compound fingerprinting, aroma and color sensory analysis.
    Bigão VLCP, da Silva JJM, Cassiano MHA, da Costa BRB, Gomes NC, Marinho PA, Rodrigues CHP, Aguilar GJ, Bruni AT, Tapia-Blácido DR, De Martinis BS.
    Food Chem; 2024 Jul 30; 447():139023. PubMed ID: 38507949
    [Abstract] [Full Text] [Related]

  • 24. 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 30; 80(10):S2296-304. PubMed ID: 26416698
    [Abstract] [Full Text] [Related]

  • 25. Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in 'Orin' Apples (Malus domestica) at Different Ripening Stages.
    Yang S, Meng Z, Li Y, Chen R, Yang Y, Zhao Z.
    Molecules; 2021 Feb 04; 26(4):. PubMed ID: 33557222
    [Abstract] [Full Text] [Related]

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  • 27. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.
    Xiao N, Xu H, Jiang X, Sun T, Luo Y, Shi W.
    Food Res Int; 2022 Aug 04; 158():111584. PubMed ID: 35840265
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  • 28. Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.
    Wang C, Zhang W, Li H, Mao J, Guo C, Ding R, Wang Y, Fang L, Chen Z, Yang G.
    Molecules; 2019 May 09; 24(9):. PubMed ID: 31075878
    [Abstract] [Full Text] [Related]

  • 29. Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS.
    Ekpa O, Fogliano V, Linnemann A.
    J Sci Food Agric; 2021 Mar 15; 101(4):1618-1628. PubMed ID: 32880955
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  • 32. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
    da Costa JRO, Dal Bosco SM, Ramos RCS, Machado ICK, Garavaglia J, Villasclaras SS.
    J Food Sci; 2020 Nov 15; 85(11):3764-3775. PubMed ID: 32990366
    [Abstract] [Full Text] [Related]

  • 33. Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.
    Baena-Pedroza A, Londoño-Giraldo LM, Taborda-Ocampo G.
    Food Chem; 2020 Oct 30; 328():127109. PubMed ID: 32454261
    [Abstract] [Full Text] [Related]

  • 34. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine.
    Li W, Zhang Z, Zhao Y, Li W, Wang L, Shang Q, Du J, Jin L.
    Molecules; 2023 Jun 30; 28(13):. PubMed ID: 37446791
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  • 36. A method to detect diphenylamine contamination of apple fruit and storages using headspace solid phase micro-extraction and gas chromatography/mass spectroscopy.
    Song J, Forney CF, Jordan MA.
    Food Chem; 2014 Oct 01; 160():255-9. PubMed ID: 24799236
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  • 38. 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
    [Abstract] [Full Text] [Related]

  • 39. Optimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS).
    Raza A, Begum N, Song H, Li K, Li P.
    J Food Sci; 2019 Aug 11; 84(8):2031-2041. PubMed ID: 31276204
    [Abstract] [Full Text] [Related]

  • 40. 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 01; 435():137547. PubMed ID: 37769558
    [Abstract] [Full Text] [Related]

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