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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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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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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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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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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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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

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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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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

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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

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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

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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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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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Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

Food chemistry, 2016-04, Vol.196, p.860-866

2016

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Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Food chemistry, 2021-02, Vol.337, p.128002-128002, Article 128002

2021

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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Food chemistry, 2021-03, Vol.341 (Pt 1), p.128230, Article 128230

2021

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Varieties, production, composition and health benefits of vinegars: A review

Food chemistry, 2017-04, Vol.221, p.1621-1630

2017

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The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Food chemistry, 2020-03, Vol.307, p.125529-125529, Article 125529

2020

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Use of egg yolk phospholipids to generate chicken meat odorants

Food chemistry, 2019-07, Vol.286, p.71-77

2019

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Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Food chemistry, 2021-05, Vol.343, p.128499-128499, Article 128499

2021

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Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Food chemistry, 2018-03, Vol.242, p.404-411

2018

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Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Food chemistry, 2019-07, Vol.286, p.241-249

2019

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The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics

Food chemistry, 2021-08, Vol.354, p.129495-129495, Article 129495

2021

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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

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

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

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

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

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

Black tea aroma formation during the fermentation period

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

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Varieties, production, composition and health benefits of vinegars: A review

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

Use of egg yolk phospholipids to generate chicken meat odorants

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

The famous Turkish rose essential oil: Characterization and authenticity monitoring by FTIR, Raman and GC–MS techniques combined with chemometrics

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