2023

Effects of glycosidase on glycoside-bound aroma compounds in grape and cherry juice

A dedicated electronic nose combined with chemometric methods for detection of adulteration in sesame oil

Effects of different re-fermentation methods on the quality characteristics of kombucha beverages

2022

Separation of tocol (tocopherol & tocotrienol) and phytosterols from palm fatty acid distillate by saponification and purification by low temperature solvent crystallization

Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica

Aromatic and sensorial characterization of 'Moscato pyments': an innovative beverage

Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva

Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods

2021

Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorithms

2020

Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead

Analysis of flavor and taste attributes differences treated by chemical preservatives: a case study in strawberry fruits treated by 1-methylcyclopropene and chlorine dioxide

"Identification of volatile compounds, quantification of glycerol and trace elements in distilled spirits produced in Mozambique"

Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products

Volatome finger printing of red wines made from grapes grown under tropical conditions of India using thermal-desorption gas chromatography-mass spectrometry (TD-GC/MS)

Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review

2019

Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides

Impact of dealcoholization on quality properties in white wine at various alcohol content levels

Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments

The profile of organic acids and polyphenols in apple wines fermented with different yeast strains

Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage

2018

Rapid screening and quantification of major organic acids in citrus fruits and their bioactivity studies

"Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions"

Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times

Chemical composition and antimicrobial activities of volatile oil extracted from Chrysanthemum morifolium Ramat

Identification of volatile compound markers during the ripening and senescence of lulo (Solanum quitoense Lam.)

2017

Volatile fingerprinting of the plum brandies produced from different fruit varieties

"Sensory, spectrometric (PTR-ToF-MS) and chemometric analyses to distinguish extra virgin from virgin olive oils"

"Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage"

2016

"Sea fennel (Crithmum maritimum L.): phytochemical profile, antioxidative, cholinesterase inhibitory and vasodilatory activity"

Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

2015

Botanicals as eco friendly biorational alternatives of synthetic pesticides against Callosobruchus spp. (Coleoptera: Bruchidae)-a review

Volatile phenols depletion in red wine using molecular imprinted polymers

2014

Effect of extraction and concentration processes on properties of longan syrup

2011

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS