UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 3.848

Sortiert nach

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

Link zum Volltext

Verfügbarkeit prüfen

Characterization and sources of volatile organic compounds (VOCs) and their related changes during ozone pollution days in 2016 in Beijing, China

Environmental pollution (1987), 2020-02, Vol.257, p.113599, Article 113599

2020

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

Source apportionments of atmospheric volatile organic compounds in Nanjing, China during high ozone pollution season

Chemosphere (Oxford), 2021-01, Vol.263, p.128025, Article 128025

2021

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing

Food chemistry, 2021-09, Vol.355, p.129685-129685, Article 129685

2021

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Food chemistry, 2021-06, Vol.346, p.128880-128880, Article 128880

2021

Link zum Volltext

Verfügbarkeit prüfen

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

Link zum Volltext

Verfügbarkeit prüfen

Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

Food chemistry, 2018-10, Vol.263, p.18-28

2018

Link zum Volltext

Verfügbarkeit prüfen

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Food chemistry, 2021-03, Vol.339, p.127878-127878, Article 127878

2021

Link zum Volltext

Verfügbarkeit prüfen

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Food microbiology, 2019-12, Vol.84, p.103248-103248, Article 103248

2019

Link zum Volltext

Verfügbarkeit prüfen

Exposure to major volatile organic compounds and carbonyls in European indoor environments and associated health risk

Environment international, 2011-05, Vol.37 (4), p.743-765

2011

Link zum Volltext

Verfügbarkeit prüfen

Black tea aroma formation during the fermentation period

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

2022

Link zum Volltext

Verfügbarkeit prüfen

Role of Biogenic Volatile Organic Compounds (BVOC) emitted by urban trees on ozone concentration in cities: A review

Environmental pollution (1987), 2013-12, Vol.183, p.71-80

2013

Link zum Volltext

Verfügbarkeit prüfen

Qualitative analysis of volatile organic compounds on biochar

Chemosphere (Oxford), 2011-10, Vol.85 (5), p.869-882

2011

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 3.848

Suche als RSS-Feed

Aktive Filter

KollektionElsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(3.836)
Mit Volltextzugriff
(3.848)

Publikationsform

Artikel
(3.848)

Sprache

Englisch
(3.848)
Japanisch
(540)
Russisch
(2)
Afrikaans
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(3.675)
Life Sciences & Biomedicine
(3.172)
Volatile Organic Compounds - Analysis
(1.995)
Physical Sciences
(1.803)
Volatile Organic Compounds
(1.747)
Chemistry
(1.534)
Environmental Sciences
(1.219)
Environmental Sciences & Ecology
(1.201)
Food Science & Technology
(1.082)
Chemistry, Analytical
(859)
Exact Sciences And Technology
(806)
Humans
(784)
Pollution
(717)
Biological And Medical Sciences
(700)
Gas Chromatography-Mass Spectrometry
(633)
Applied Sciences
(627)
Chemistry, Applied
(625)
Air Pollutants - Analysis
(606)
Nutrition & Dietetics
(602)
Biochemistry & Molecular Biology
(601)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Food Chemistry
(621)
Journal Of Chromatography A
(460)
Journal Of Chromatography. A
(411)
Journal Of Chromatography
(319)
The Science Of The Total Environment
(261)
Chemosphere
(245)
Environmental Pollution
(167)
Food Research International
(157)
Atmospheric Environment
(121)
Meat Science
(115)

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(53)
... seit 30 Tagen
(9)

Menü

Weitere Dienste

Einstellungen

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

Characterization and sources of volatile organic compounds (VOCs) and their related changes during ozone pollution days in 2016 in Beijing, China

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

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

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

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

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

Source apportionments of atmospheric volatile organic compounds in Nanjing, China during high ozone pollution season

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

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

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

Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing

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

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

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

Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Exposure to major volatile organic compounds and carbonyls in European indoor environments and associated health risk

Black tea aroma formation during the fermentation period

Role of Biogenic Volatile Organic Compounds (BVOC) emitted by urban trees on ozone concentration in cities: A review

Qualitative analysis of volatile organic compounds on biochar

Aktive Filter

Suchergebnisse filtern