Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) by Yixuan Ding, Ting Zhou, Yueqin Liao, Huimin Lin, Shanggui Deng, Bin Zhang

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Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF by Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong

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HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China by Baoxiang Liu, Yang Yang, Likun Ren, Zhengbo Su, Xin Bian, Jing Fan, Yuanyuan Wang, Bing Han, Na Zhang

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Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) by Yueqin Liao, Yixuan Ding, Yingru Wu, Qi Du, Jiangyue Xia, Junqi Jia, Huimin Lin, Huimin Lin, Soottawat Benjakul, Bin Zhang, Bin Zhang, Yi Hu

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Differences in the Determination of Volatile Organic Compounds between <i>Chrysanthemum morifolium</i> Ramat. and <i>Chrysanthemum indicum</i> L. (Wild Chrysanthemum) by HS-GC-IMS by Gaigai Liu, Hao Duan, Yue Zheng, Jinhong Guo, Diandian Wang, Wenjie Yan

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Characteristic volatiles fingerprints in olive vegetable stored at different conditions by HS-GC-IMS by Lirong Xu, Jianxia Wang, Ailing Tian, Shihao Wang, Kuan Zhao, Rao Zhang, Xiaoqing Wu, Yajun Liu, Xinyang Liu, Kaixuan Chen, Xinyi Li, Emad Karrar, Pan Gao, Xiaoguo Ying, Gengsheng Xiao, Lukai Ma

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Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS by Zhiling Wang, Yixin Yuan, Bo Hong, Xin Zhao, Zhaoyu Gu

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Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−... by Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang

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Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties by Hong Jiang, Wensheng Duan, Yuci Zhao, Xiaofeng Liu, Guohong Wen, Fankui Zeng, Gang Liu

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Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluatio... by Wensheng Yao, Huiying Wu, Yingxuan Cai, Yu Chen, Dengyong Liu, Mingcheng Zhang

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HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis by Qi Gao, Qiang Zhang, Chunliang Wang, Xue Geng, Min Hua, Nianhong Li, Yanpeng Dai, Yan Zhang, Qian Zhou

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Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses by Wenyi Deng, Guifang Tian, Zhongxuan Wang, Kemin Mao, Xiaohan Liu, Qiuyue Ding, Yaxin Sang, Jie Gao

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Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatograp... by Lina Sun, Yanlong Qi, Meng Meng, Kuanbo Cui

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Characterization of saffron from different origins by HS-GC-IMS and authenticity identification combined with deep learning by Yingjie Lu, Chi Zhang, Kunmiao Feng, Jie Luan, Yuqi Cao, Khalid Rahman, Jianbo Ba, Ting Han, Juan Su

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Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS by Cuifen Fang, Jia He, Qi Xiao, Bilian Chen, Wenting Zhang

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Characterization of volatile flavor compounds from fish maw soaked in five different seasonings by Xiaoqing Miao, Shuang Li, Shan Shang, Na Sun, Xiuping Dong, Pengfei Jiang

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The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS by Xiaoqing Miao, Shuang Li, Yang Liu, Jing Li, Xiuping Dong, Ming Du, Pengfei Jiang

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GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens by Hongqiang Li, Xiangmin Zhao, Shizhen Qin, Jinlu Li, Defu Tang, Bin Xi

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Characteristic Volatile Organic Compound Analysis of Different Cistanches Based on HS-GC-IMS by Shiqi Zhou, Duo Feng, Yaxi Zhou, Hao Duan, Yue He, Yongjun Jiang, Wenjie Yan

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Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu) by Shuang Chen, Jialing Lu, Michael Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu

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