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54 积分 2025-06-09 加入
Analysis of volatile components in Pheretima and its extracts using HS-GC-IMS and HS-SPME-GC-MS combined with ROAV
1个月前
已完结
A comprehensive analysis combining E-nose, E-tongue, HS-GC-IMS, HS-GC-MS, and UPLC-QTOF-MS reveals the discriminatory aroma and numbness substances of Zanthoxylum bungeanum pericarps and pedicels
1个月前
已完结
Effects of thermal and non-thermal sterilization on the quality and flavor of prune jam: An integrated analysis using E-nose, GC–MS, and GC-IMS
5个月前
已关闭
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
5个月前
已关闭
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
7个月前
已完结
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
7个月前
已完结
Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
8个月前
已完结
Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS
10个月前
已完结
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
10个月前
已完结
The stir-frying can reduce hepatorenal toxicity of Fructus Tribuli by inactivating β-glucosidase and inhibiting the conversion of furostanol saponins to spirostanol saponins
1年前
已完结
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