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Journal Abstract Search

277 related items for PubMed ID: 37265640

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  • 3. 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
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  • 4. Rapid discrimination of Citrus reticulata 'Chachi' by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis.
    Lv W, Lin T, Ren Z, Jiang Y, Zhang J, Bi F, Gu L, Hou H, He J.
    Food Res Int; 2020 May; 131():108985. PubMed ID: 32247443
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  • 5. Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose.
    Yu DX, Guo S, Wang JM, Yan H, Zhang ZY, Yang J, Duan JA.
    Foods; 2022 May 30; 11(11):. PubMed ID: 35681361
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  • 7. Flavor properties of Chinese noodles processed by dielectric drying.
    Lin Q, Ren A, Liu R, Xing Y, Yu X, Jiang H.
    Front Nutr; 2022 May 30; 9():1007997. PubMed ID: 36245479
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  • 8. Discrimination of Citrus reticulata Blanco and Citrus reticulata 'Chachi' as well as the Citrus reticulata 'Chachi' within different storage years using ultra high performance liquid chromatography quadrupole/time-of-flight mass spectrometry based metabolomics approach.
    Luo Y, Zeng W, Huang KE, Li DX, Chen W, Yu XQ, Ke XH.
    J Pharm Biomed Anal; 2019 Jul 15; 171():218-231. PubMed ID: 31072532
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  • 10. 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 21; 1725():464931. PubMed ID: 38703457
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  • 13. 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 Oct 01; 454():139771. PubMed ID: 38797093
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  • 14. Electronic Nose and Head Space GC-IMS Provide Insights into the Dynamic Changes and Regularity of Volatile Compounds in Zangju (Citrus reticulata cv. Manau Gan) Peel at Different Maturation Stages.
    Wang P, Wang H, Zou J, Chen L, Chen H, Hu Y, Wang F, Liu Y.
    Molecules; 2023 Jul 11; 28(14):. PubMed ID: 37513200
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  • 15. 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 01; 375():131671. PubMed ID: 34865919
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  • 16. 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 19; 25(24):. PubMed ID: 33352716
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  • 17. Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS.
    Peng S, Li Y, Liu H, Tuo Y, Dang J, Wang W, You H, Du S, Wang L, Ding L.
    Food Chem X; 2024 Jun 30; 22():101441. PubMed ID: 38756471
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  • 19. 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 30; 158():111584. PubMed ID: 35840265
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