J Food Sci Technol
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
