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References from Flavor diversity characterization of three loquat cultivars via flavoromics combined with E-nose and GC × GC-TOF-MS. Local targets link to admitted publications; unresolved targets remain external evidence.
Isoleucine treatment prevents postharvest browning and maintains quality by elevating antioxidative defence system of “Surkh” loquat fruit
10.1016/j.foodchem.2025.143762 · 2025 · External reference
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and broomcorn millet using HS-SPME-GC x GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
10.1016/j.foodchem.2025.145300 · 2025 · External reference
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
10.1016/j.tifs.2024.104794 · 2024 · External reference
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: A review
10.1016/j.tifs.2025.105315 · 2025 · External reference
Comparative evaluation of flavor-related chemical compounds of “Feizixiao” litchi from various regions using E-tongue, E-nose, and HS-SPME-GC-MS
10.1016/j.foodchem.2025.146560 · 2025 · External reference
Application of GC–TOF/MS and GC×GC–TOF/MS to discriminate coffee products in three states (bean, powder, and brew)
10.3390/foods12163123 · 2023 · External reference
Exogenous strigolactone maintains fruit quality and delays lignin accumulation in loquat during cold storage
10.1016/j.postharvbio.2025.113825 · 2025 · External reference
Anti-polyphenol oxidase mechanism of oligomeric procyanidins and its application on browning control of “Baiyu” loquat during storage
10.1016/j.fbio.2022.101791 · 2022 · External reference
Insights into the volatile flavor and quality profiles of loquat (Eriobotrya japonica Lindl.) during shelf-life via HS-GC-IMS, E-nose, and E-tongue
2023 · External reference
Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice
10.1016/j.foodchem.2024.140534 · 2024 · External reference
Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction
10.1016/j.jbiosc.2024.01.013 · 2024 · External reference
A low-cost in situ nanoparticle coating with high encapsulation efficiency and continuous release capability for inhibiting flesh lignification and enhancing antioxidant capacity and cold tolerance of loquat fruit
10.1016/j.foodchem.2025.146483 · 2025 · External reference
A survey of machine learning techniques in flavor prediction and analysis
10.1016/j.tifs.2025.105339 · 2025 · External reference
Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
2023 · External reference
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC x GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
10.1016/j.foodchem.2023.136257 · 2023 · External reference
Hydrogen sulfide attenuates chilling injury in loquat fruit by alleviating oxidative stress and maintaining cell membrane integrity
10.1016/j.foodchem.2024.141094 · 2025 · External reference
A multi-analytical approach for flavor deterioration assessment of coconut water using quantitative descriptive analysis, E-nose, GC-IMS, and GC × GC-TOF-MS
10.1016/j.foodres.2025.117564 · 2025 · External reference
Hydrogen sulfide enhances loquat fruit resistance to anthracnose by regulating phenylpropane metabolism and antioxidant system
10.1016/j.plaphy.2025.110478 · 2025 · External reference
Pre-harvest application of forchlorfenuron enhances fruit quality and bioactive substance accumulation in Chunhua loquat
10.1016/j.foodchem.2025.143059 · 2025 · External reference
Cinnamon essential oil alleviates postharvest loquat browning by enhancing the antioxidant system through GABA-mediated ROS metabolism
10.1016/j.postharvbio.2025.113866 · 2026 · External reference
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC-MS, GC-IMS, and E-nose
10.1016/j.foodchem.2025.146199 · 2025 · External reference
An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GCxGC-TOF-MS
2025 · External reference
Postharvest fragrance dynamics of different scented cut lilies: Insights from HS–SPME–GC–MS and electronic nose
10.1016/j.postharvbio.2024.113378 · 2025 · External reference
Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches
2025 · External reference
