Lv11
10 积分 2024-09-05 加入
Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose
6小时前
待确认
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
11小时前
已完结
Phenotypic Diversity and Seed Germination of Elaeagnus angustifolia L. in Relation to the Geographical Environment in Gansu Province, China
2个月前
已完结
Role of Ethylene in the Biosynthetic Pathways of Aroma Volatiles in Ripening Fruit
2个月前
已完结
Advances in Fruit Aroma Volatile Research
2个月前
已完结
Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control
2个月前
已完结
Monitoring alkyl pyrazines in roasted hazelnuts by SHS-GC-IMS: IMS response assessment and standardization
4个月前
已完结
Quantitation of Flavor Compounds in Refill Solutions for Electronic Cigarettes Using HS-GCxIMS and Internal Standards
4个月前
已完结
Comparison of PLSR, MCR-ALS and Kernel-PLSR for the quantification of allergenic fragrance compounds in complex cosmetic products based on nonlinear 2D GC-IMS data
4个月前
已完结
Usefulness of GC-IMS for rapid quantitative analysis without sample treatment: Focus on ethanol, one of the potential classification markers of olive oils
4个月前
已完结
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