Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureResearch graph
References from Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC–IMS and HS-SPME–GC–MS combined with chemical pattern recognition. Local targets link to admitted publications; unresolved targets remain external evidence.
Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science
10.1016/j.foodchem.2019.125282 · 2019 · External reference
Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries
10.1007/s11947-013-1130-8 · 2014 · External reference
Coffee silverskin: A review on potential cosmetic applications
10.3390/cosmetics5010005 · 2018 · External reference
Differences in volatile components between different drying methods of Lentinus edoeds analyzed by GC–IMS
2024 · External reference
Analysis of aroma components in inflorescences of six turmeric germplasms by SHS-GC-MS combined with ROAV
2026 · External reference
10.1155/2018/3160265
10.1155/2018/3160265 · External reference
10.1016/j.foodchem.2025.145658
10.1016/j.foodchem.2025.145658 · External reference
Evolution of fatty acid composition, volatile flavors and bioactive ingredients of coffee oil during coffee bean roasting
2022 · External reference
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC–IMS and HS-SPME-GC-MS
10.1016/j.foodchem.2021.131671 · 2022 · External reference
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC–IMS
10.1016/j.foodchem.2025.146207 · 2025 · External reference
Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC–IMS)
10.1002/jsfa.10341 · 2020 · External reference
Unresolved reference
2003 · External reference
10.1016/j.foodres.2023.112704
10.1016/j.foodres.2023.112704 · External reference
Characterization of volatile compounds in Amarillo, Ariana, Cascade, Centennial, and El Dorado hops using HS-SPME/GC-MS
10.3390/compounds6010004 · 2026 · External reference
Aroma component analysis by HS-SPME/GC-MS to characterize lager, ale, and sour beer styles
2024 · External reference
Hops across continents: Exploring how terroir transforms the aromatic profiles of five hop (Humulus lupulus) varieties grown in their countries of origin and in Brazil
10.3390/plants13192675 · 2024 · External reference
10.1155/ijm/3448995
10.1155/ijm/3448995 · External reference
Identification of characteristic flavor substances of Jingyang fu brick tea by gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography-mass spectrometry
2023 · External reference
The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
2023 · External reference
Effect of different shaping drying condition on volatile aroma components in famous keemum black tea
2018 · External reference
Effect of oven drying, microwave drying, and silica gel drying methods on the volatile components of ginger (Zingiber officinale roscoe) by HS-SPME-GC-MS
10.1080/07373937.2011.634976 · 2012 · External reference
Unresolved reference
2025 · External reference
The appearance of volatile aromas in Tieguanyin tea with different elevations
10.1111/1750-3841.15898 · 2021 · External reference
Optimization of HS-SPME condition and analysis of volatile compounds in fresh and different drying coriander by GC-MS
2019 · External reference
Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake singer
10.1016/j.foodchem.2019.03.124 · 2019 · External reference
Effects of different postharvest treatments on volatile compounds in citrus peel analyzed by gas chromatography-ion mobility spectrometry combined with chemometrics
2021 · External reference
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC–IMS
10.1016/j.fshw.2022.07.035 · 2023 · External reference
Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review
10.1016/j.foodchem.2024.138531 · 2024 · External reference
Effects of different drying methods on the quality and microstructure of Triarrhena lutarioriparia shoots
2025 · External reference
Coupling laser desorption with gas chromatography and ion mobility spectrometry for improved olive oil characterisation
10.1016/j.foodchem.2018.01.193 · 2018 · External reference
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC–IMS and HS-SPME-GC-TOF/MS
10.1016/j.fbio.2022.101832 · 2022 · External reference
Effect of storage time on the volatile compounds and taste quality of meixian green tea
10.1016/j.lwt.2022.114320 · 2023 · External reference
Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system
10.1016/j.lwt.2021.111328 · 2021 · External reference
Bioactive compounds in coffee and their role in lowering the risk of major public health consequences: A review
10.1002/fsn3.3848 · 2024 · External reference
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders
2020 · External reference
Unresolved reference
2023 · External reference
Monitoring of selected skin-and breath-borne volatile organic compounds emitted from the human body using gas chromatography ion mobility spectrometry (GC–IMS)
10.1016/j.jchromb.2018.01.013 · 2018 · External reference
Nutritional knowledge and intake of caffeine-containing beverages among pregnant and breastfeeding women
10.5114/jhi.2025.150928 · 2025 · External reference
Foods and contaminants analysis using multidimensional gas chromatography: An update of recent studies, technology, and applications
10.1021/acs.analchem.2c04680 · 2023 · External reference
Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and influence of supplementation with Spondias mombin L. juice and/or by-product
10.3390/foods11244068 · 2022 · External reference
Characteristic volatile fingerprints and odor activity values in different citrus-tea by HS-GC–IMS and HS-SPME-GC-MS
10.3390/molecules25246027 · 2020 · External reference
Unresolved reference
2025 · External reference
Identification of quality markers in wine-processed Radix scutellariae using electronic sensing, chemical analysis, and artificial neural networks
10.1016/j.indcrop.2025.121998 · 2025 · External reference
Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line ‘Jinlong No.1’ and its progenitor ‘Huangdan’
10.3389/fpls.2026.1803743 · 2026 · External reference
Analysis of volatile components in vacuum freeze-dried Toona sinensis by HS-SPME combined with GC-MS
2019 · External reference
Double-check: Validation of diagnostic statistics for PLS-DA models in metabolomics studies
10.1007/s11306-011-0330-3 · 2012 · External reference
Analysis of volatile components in dried chives by SPME-GC-MS
2021 · External reference
Effects of different drying methods on the composition, content, and antioxidant activity of phenolic compounds in maize kernels
2025 · External reference
Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC–IMS and kinetic modeling
2026 · External reference
Effect of drying method on volatile compounds of Argopecten irradians concentricus based on electronic nose, GC–IMS and GC-MS
2025 · External reference
Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC–IMS
2025 · External reference
Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, FABA bean and peanut proteins using GC-E-nose, HS-SPME-GC-MS and HS-GC–IMS
10.1002/jsfa.70182 · 2025 · External reference
Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC–IMS
2025 · External reference
Characterization of the flavor profile of Hulatang using GC–IMS coupled with sensory analysis
10.3389/fnut.2024.1461224 · 2024 · External reference
Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC-MS, and GC–IMS
10.1016/j.foodchem.2026.148571 · 2026 · External reference
The influence of citronella extract on the deodorization effect of yellow river carp was analyzed based on electronic nose and GC–IMS
2025 · External reference
Comparative analysis of the volatile flavor compounds of monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS and HS-GC–IMS
2024 · External reference
Evaluation of volatile substances in the drying process of macadamia nuts of Guangxi’s main cultivars based on GC–IMS combined with chemical pattern recognition analysis
2025 · External reference
Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS and HS-GC–IMS
10.1111/1750-3841.16711 · 2023 · External reference
Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry
10.1002/jsfa.9621 · 2019 · External reference
Determination of volatile compounds in different parts of grass carp using GC×GC-MS combined with chemometrics
10.1016/j.fbio.2023.103403 · 2023 · External reference
Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC-MS, GC–IMS, E-nose and chemometrics
10.1016/j.foodchem.2025.146341 · 2025 · External reference
