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Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

https://doi.org/10.3390/molecules24213904

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Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods

inferred← citeshttps://doi.org/10.1155/2024/4286507openalex-snapshot

Preharvest Salicylic Acid and Oxalic Acid Decrease Bioactive and Quality Loss in Blackberry (cv. Chester) Fruits during Cold Storage

inferred← citeshttps://doi.org/10.15586/qas.v14i4.1139openalex-snapshot

Study on identification of red jujube origin by multi-element analysis

inferred← citeshttps://doi.org/10.17660/actahortic.2025.1436.22openalex-snapshot

Research progress on aroma components of jujube

inferred← citeshttps://doi.org/10.21203/rs.3.rs-2632369/v1openalex-snapshot

Identification and analysis of characteristic flavor compounds in baked potato of different cultivars based on HS-GC-IMS

inferred← citeshttps://doi.org/10.2139/ssrn.6234337openalex-snapshot

Synergistic Effects of Microwave Pretreatment and Sous-vide Cooking on Flavor Modulation and Taste Precursor Dynamics in Chicken Breast

inferred← citeshttps://doi.org/10.23977/afshnopenalex-snapshot

Advances in Food Science and Human Nutrition

inferred← citeshttps://doi.org/10.31883/pjfns/127399openalex-snapshot

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

inferred← citeshttps://doi.org/10.3389/fmicb.2024.1470115openalex-snapshot

Early warning of Aspergillus contamination in maize by gas chromatography-ion mobility spectrometry

inferred← citeshttps://doi.org/10.3389/fnut.2022.1088128openalex-snapshot

Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

inferred← citeshttps://doi.org/10.3389/fnut.2022.963655openalex-snapshot

Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry

inferred← citeshttps://doi.org/10.3389/fpls.2021.814138openalex-snapshot

Branched-Chain Volatiles in Fruit: A Molecular Perspective

inferred← citeshttps://doi.org/10.3389/fpls.2025.1590072openalex-snapshot

HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers

inferred← citeshttps://doi.org/10.3390/ani15060844openalex-snapshot

Effects of Sodium Acetate and Sodium Butyrate on the Volatile Compounds in Mare’s Milk Based on GC-IMS Analysis

inferred← citeshttps://doi.org/10.3390/chemosensors14020034openalex-snapshot

Benchtop Volatilomics and Machine Learning for the Discrimination of Coffee Species

inferred← citeshttps://doi.org/10.3390/foods10112869openalex-snapshot

Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS

inferred← citeshttps://doi.org/10.3390/foods10112888openalex-snapshot

Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)

inferred← citeshttps://doi.org/10.3390/foods11070963openalex-snapshot

Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing

inferred← citeshttps://doi.org/10.3390/foods12030551openalex-snapshot

Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA

inferred← citeshttps://doi.org/10.3390/foods12244394openalex-snapshot

Monitoring of Volatile Compounds of Ready-to-Eat Kiwifruit Using GC-IMS

inferred← citeshttps://doi.org/10.3390/foods13071025openalex-snapshot

Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)

inferred← citeshttps://doi.org/10.3390/foods13162626openalex-snapshot

Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis

inferred← citeshttps://doi.org/10.3390/foods14020169openalex-snapshot

Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic Compounds

inferred← citeshttps://doi.org/10.3390/foods9040478openalex-snapshot

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage

inferred← citeshttps://doi.org/10.3390/foods9070926openalex-snapshot

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

inferred← citeshttps://doi.org/10.3390/life13020493openalex-snapshot

Exogenous Melatonin Spray Enhances Salinity Tolerance in Zizyphus Germplasm: A Brief Theory

inferred← citeshttps://doi.org/10.3390/molecules25173811openalex-snapshot

Special Issue “Volatile Compounds and Smell Chemicals (Odor and Aroma) of Food”

inferred← citeshttps://doi.org/10.3390/molecules25184119openalex-snapshot

Characterization of Volatile Organic Compounds of Healthy and Huanglongbing-Infected Navel Orange and Pomelo Leaves by HS-GC-IMS

inferred← citeshttps://doi.org/10.3390/molecules27206789openalex-snapshot

Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS

inferred← citeshttps://doi.org/10.3390/molecules28093874openalex-snapshot

Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry

inferred← citeshttps://doi.org/10.3390/molecules29051099openalex-snapshot

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

inferred← citeshttps://doi.org/10.3390/molecules29163979openalex-snapshot

Waste Point Identification of Frying Oil Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS)

inferred← citeshttps://doi.org/10.3390/molecules29235767openalex-snapshot

Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers

inferred← citeshttps://doi.org/10.3390/plants13111517openalex-snapshot

Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation

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