المؤلفون: Seo, Won Ho, You, Youngsang, Baek, Hyung Hee^{Aff2, IDs1006802301469w_cor3}

المصدر: Food Science and Biotechnology. 33(7):1623-1632

المؤلفون: Kilic-Buyukkurt, Ozlem^Aff4, Guclu, Gamze^Aff5, Sevindik, Onur^Aff6, Kelebek, Hasim^Aff6, Selli, Serkan^Aff5

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Pozo-Bayón, María Ángeles, editor^Aff2, Muñoz González, Carolina, editor^Aff3

المصدر: Wine Analysis and Testing Techniques. :235-245

المؤلفون: LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin

المصدر: Shipin Kexue, Vol 45, Iss 5, Pp 137-148 (2024)

مصطلحات موضوعية: baked green tea, tea cultivars, volatile components, dynamic headspace-thermal desorption/gas chromatography-mass spectrometry, gas chromatography-olfactometry-mass spectrometry, key odorants, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-017.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/6f64a33959a94681b7701b8e08adb565

المؤلفون: Haining GUAN, Shifa ZHAO, Dengyong LIU, Xiaoqin DIAO, Shuang MIN

المصدر: Shipin gongye ke-ji, Vol 45, Iss 6, Pp 352-361 (2024)

مصطلحات موضوعية: molecular sensory science, meat product, key flavor compounds, gas chromatography-mass spectrometry (gc-ms), gas chromatography-olfactometry (gc-o), liquid chromatography-mass spectrometry (lc-ms), Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/48de48b7384c43e5afb18c18824f968c

المؤلفون: WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong

المصدر: Shipin Kexue, Vol 45, Iss 4, Pp 225-231 (2024)

مصطلحات موضوعية: fig extract, gas chromatography-mass spectrometry, gas chromatography-olfactometry, aroma recombination and omission experiment, key characteristic flavor substances, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-025.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/3969b045ed60478ba21a189ff246379f

المؤلفون: Aceña Muñoz, Laura

المساهمون: University/Department: Universitat Rovira i Virgili. Departament de Química Analítica i Química Orgànica

مرشدي الرسالة: laura.acena@urv.cat, Mestres Solé, Montserrat, Busto Busto, Olga

المصدر: T. 1040-2011
TDX (Tesis Doctorals en Xarxa)

مصطلحات موضوعية: Análisis cromatográfico, Chromatographic analysis, Cromatografía de gases-olfatometría (GCO), Gas chromatography-olfactometry (GCO), Aroma, fragrancy, compuestos volátiles, volatile compounds, Caracterización, Characterization

وصف الملف: application/pdf

URL الوصول: http://hdl.handle.net/10803/31908

المؤلفون: YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng

المصدر: Shipin Kexue, Vol 44, Iss 24, Pp 253-261 (2023)

مصطلحات موضوعية: huiming tea, volatile components, key aroma-active compounds, gas chromatography-olfactometry-mass spectrometry, aroma quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-031.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/9cb99fe0e3e2416baac853808744e418

المؤلفون: Han LI, Jiaying LI, Na LIU, Ting DONG, Yuanxia SUN, Zhuqing XING

المصدر: Shipin gongye ke-ji, Vol 44, Iss 24, Pp 247-258 (2023)

مصطلحات موضوعية: flavoring characteristics, plant-based meat alternatives (pmas), meat products, gas chromatography-olfactometry-mass spectrometry, similarity of pmas with meat products, relative odor activity value, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/01a63bda576f4a1383f25a06498640f7

المؤلفون: Yang LIU, Kaixuan LI, Jinhua WANG, Jianan WANG, Jianchun XIE

المصدر: Shipin gongye ke-ji, Vol 44, Iss 21, Pp 316-326 (2023)

مصطلحات موضوعية: electric oven, roasted duck leg, nutritional index, cooking loss, volatile flavor compounds, gas chromatography-olfactometry (gc-o), Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/6a91b2bf1cba44c7b8100332221aeffd

المؤلفون: Yu Zhang, Sinuo Li, Qi Meng, Huanlu Song, Xiaojun Wang

المصدر: Molecules, Vol 29, Iss 11, p 2537 (2024)

مصطلحات موضوعية: draft beer, sensory evaluation, electronic nose, two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry analysis, aroma extraction dilution analysis, odor-active compound, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/29/11/2537; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/1dbe2b3fb4be4b2caaa1b991ed378a7a