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Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography–mass spectrometry for quality and authenticity assessment of olive oil

Food chemistry, 2022-07, Vol.383, p.132438-132438, Article 132438

2022

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Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.10881-10890

2013

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Instrumental assessment of halitosis for the general dental practitioner

Journal of breath research, 2014-03, Vol.8 (1), p.017103-017103

2014

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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Food chemistry, 2020-06, Vol.315, p.126158-126158, Article 126158

2020

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Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

Food chemistry, 2021-03, Vol.340, p.128166-128166, Article 128166

2021

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Chlorinated volatile organic compounds (Cl-VOCs) in environment — sources, potential human health impacts, and current remediation technologies

Environment international, 2014-10, Vol.71, p.118-138

2014

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Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

Food chemistry, 2019-08, Vol.290, p.32-39

2019

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Compositions, sources and health risks of ambient volatile organic compounds (VOCs) at a petrochemical industrial park along the Yangtze River

The Science of the total environment, 2020-02, Vol.703, p.135505, Article 135505

2020

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Adsorption of VOCs on reduced graphene oxide

Journal of environmental sciences (China), 2018-05, Vol.67, p.171-178

2018

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Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Food research international, 2020-11, Vol.137, p.109339-109339, Article 109339

2020

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Nicotine, Carcinogen, and Toxin Exposure in Long-Term E-Cigarette and Nicotine Replacement Therapy Users: A Cross-sectional Study

Annals of internal medicine, 2017-03, Vol.166 (6), p.390

2017

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Adsorption and membrane separation for removal and recovery of volatile organic compounds

Journal of environmental sciences (China), 2023-01, Vol.123, p.96-115

2023

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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food chemistry, 2021-03, Vol.339, p.128136-128136, Article 128136

2021

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Screening of volatile decay markers of minced pork by headspace-solid phase microextraction–gas chromatography–mass spectrometry and chemometrics

Food chemistry, 2021-04, Vol.342, p.128341-128341, Article 128341

2021

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Wheat classification according to its origin by an implemented volatile organic compounds analysis

Food chemistry, 2021-03, Vol.341 (Pt 1), p.128217-128217, Article 128217

2021

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The scent of disease: volatile organic compounds of the human body related to disease and disorder

Journal of biochemistry (Tokyo), 2011-09, Vol.150 (3), p.257-266

2011

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Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Food chemistry, 2019-01, Vol.272, p.441-452

2019

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The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Food microbiology, 2020-10, Vol.91, p.103505-103505, Article 103505

2020

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Black tea aroma formation during the fermentation period

Food chemistry, 2022-04, Vol.374, p.131640-131640, Article 131640

2022

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Volatile and semi-volatile organic compounds in landfill gas: Composition characteristics and health risks

Environment international, 2023-04, Vol.174, p.107886-107886, Article 107886

2023

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Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

Food chemistry, 2019-05, Vol.279, p.120-127

2019

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Source profiles, emission factors and associated contributions to secondary pollution of volatile organic compounds (VOCs) emitted from a local petroleum refinery in Shandong

Environmental pollution (1987), 2021-04, Vol.274, p.116589, Article 116589

2021

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Volatile Flavor Compounds in Yogurt: A Review

Critical reviews in food science and nutrition, 2010-11, Vol.50 (10), p.938-950

Cheng, Hefa

2010

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Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Food chemistry, 2022-03, Vol.373 (Pt B), p.131587-131587, Article 131587

2022

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Edible berries: Bioactive components and their effect on human health

Nutrition (Burbank, Los Angeles County, Calif.), 2014-02, Vol.30 (2), p.134-144

2014

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Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography–mass spectrometry for quality and authenticity assessment of olive oil

Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Instrumental assessment of halitosis for the general dental practitioner

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

Chlorinated volatile organic compounds (Cl-VOCs) in environment — sources, potential human health impacts, and current remediation technologies

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

Compositions, sources and health risks of ambient volatile organic compounds (VOCs) at a petrochemical industrial park along the Yangtze River

Adsorption of VOCs on reduced graphene oxide

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Nicotine, Carcinogen, and Toxin Exposure in Long-Term E-Cigarette and Nicotine Replacement Therapy Users: A Cross-sectional Study

Adsorption and membrane separation for removal and recovery of volatile organic compounds

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Screening of volatile decay markers of minced pork by headspace-solid phase microextraction–gas chromatography–mass spectrometry and chemometrics

Wheat classification according to its origin by an implemented volatile organic compounds analysis

The scent of disease: volatile organic compounds of the human body related to disease and disorder

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

Black tea aroma formation during the fermentation period

Volatile and semi-volatile organic compounds in landfill gas: Composition characteristics and health risks

Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds

Source profiles, emission factors and associated contributions to secondary pollution of volatile organic compounds (VOCs) emitted from a local petroleum refinery in Shandong

Volatile Flavor Compounds in Yogurt: A Review

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Edible berries: Bioactive components and their effect on human health

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