Sharing Flavour Fingerprints Analysis of Fragrant Rice Based on GC-IMS Technology by Tong CHEN, Xiaohui GAO, Ju YANG, Ping LIU, Xingpu QI, Qianwei CHENG

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS by Yang LUO, Tao FENG, Kai WANG, Dejun LI, Xianle MENG, Mingliang SHI, Liang WANG

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Revealing alcoholization-related volatile compounds and determining alcoholization indices in tobacco using GC-IMS coupled with chemometrics by Guangwei Xiao, Jianyu Ding, Shizhou Shao, Lin Wang, Lei Gao, Xiaohua Luo, Zhaozhao Wei, Xiaohong Tan, Jie Guo, Jiangjin Qian, Anhong Xiao, Jiahua Wang

Subjects: “…Gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat by Yaqin YU, Chunming TAN, Shi NIE, Mingli TIAN, Zongcai TU, Chang JI, Lu ZHANG

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Process Optimization and Flavor Substance Analysis of Probiotic Fermented Apple Juice by Xiaomin WU, Fang WANG, Yingyin GAO, Xiaobo WEI, Haitian FANG, Huiyan LIU

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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The detection and utilization of volatile metabolomics in Klebsiella pneumoniae by gas chromatography-ion mobility spectrometry by Fuxing Li, Shumin Gu, Chuwen Zhao, Yunwei Zheng, Junqi Zhu, Longhua Hu, Yaping Hang

Subjects: “…Gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes by Tao Feng, Jiaqing Sun, Shiqing Song, Huatian Wang, Lingyun Yao, Min Sun, Kai Wang, Da Chen

Subjects: “…Gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) on <i>Crassostrea gigas</i> with Different Ploidy and Gender by Jingjing Fu, Youmei Sun, Mingxian Cui, Enshuo Zhang, Luyao Dong, Yanchun Wang, Weijun Wang, Zan Li, Jianmin Yang

Subjects: “…gas chromatography–ion mobility spectrometry (GC-IMS)…”
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Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS by Jia-bao Huang, Xian-wang Kong, Ying-yun Chen, Jing Chen, Jing Chen

Subjects: “…gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy by Mingjie Chen, Tong Chen, Xingpu Qi, Daoli Lu, Bin Chen

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Comparative Analysis of the Quality in Ripe Fruits of Cuiguan Pear from Different Regions by Miaoqiang Zhang, Bing Bai, Lei Chen, Haiyan Liu, Qiqi Jin, Liang Wang, Tao Feng

Subjects: “…gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS by Xiang LÜ, Tiantian GAO, Wei LIU, Juhua ZHANG

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Analysis of volatile components of fermented and soaked bayberry wine by LU Jin-hua, XIE Ding, XIAN Ling-zhi

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components by Xueye XU, Xinzhen ZHANG, Yue SUN, Xueling LI, Xiaoming YAN, Jin LIANG

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Differential analysis of volatile substances in fresh Gastrodia elata from different varieties and origin by SUN Hai-yan, HAO Dan-qing, LI Xin-sheng, JIN Wen-gang

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel by Caiyan Jiang, Yang Liu, Wengang Jin, Kaiyue Zhu, Xiaoqing Miao, Xiuping Dong, Pengfei Jiang

Subjects: “…Gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Correlation between Volatile Flavor Components and Bacterial Population Succession during Mackerel Fermentation by Yingqi DU, Lili FAN, Changrong OU, Haiqing TANG, Haiying WEN

Subjects: “…gas chromatography-ion mobility spectrometry (gc-ims)…”
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Analysis of the Effect of Different Packaging Conditions on Cucumber Flavor Based on Gas Chromatography-Ion Mobility Spectrometry Technology by Fucheng WANG, Si MI, Jinsong LI, Yuhang WANG, Xianghong WANG

Subjects: “…gas chromatography-ion mobility spectrometry(gc-ims)…”
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The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA by Dong Chen, Lei Qin, Yue Geng, Qinglong Kong, Silu Wang, Songyi Lin

Subjects: “…gas chromatography-ion mobility spectrometry (GC-IMS)…”
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Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds by Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Cuihong Li, Xiaohe Zheng, Jinghong Jin

Subjects: “…Gas chromatography-ion mobility spectrometry (GC-IMS)…”
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