Research graph
References from Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction. Local targets link to admitted publications; unresolved targets remain external evidence.
Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture
10.1007/s13197-013-1133-5 · 2015 · External reference
Hot air convective drying of ginger slices: Drying behaviour, quality characteristics, optimisation of parameters, and volatile fingerprints analysis
10.3390/foods12061283 · 2023 · External reference
Behavioral differences among domestic cats in the response to cat-attracting plants and their volatile compounds reveal a potential distinct mechanism of action for actinidine
10.1186/s12915-022-01369-1 · 2022 · External reference
Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis
10.3389/fnut.2022.1015924 · 2022 · External reference
Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model
10.1016/j.foodchem.2021.131315 · 2022 · External reference
A flavor blending method based on the linear hypothesis algorithm with FA-TOPSIS: A case study on green tea taste
10.1016/j.lwt.2026.118991 · 2026 · External reference
Evaluation and application of static headspace–multicapillary column-gas chromatography–ion mobility spectrometry for complex sample analysis
10.1016/j.chroma.2014.02.047 · 2014 · External reference
Invited review: Sensory analysis of dairy foods
10.3168/jds.2007-0332 · 2007 · External reference
HS-GC-IMS analysis of volatile organic compounds in different varieties and harvesting times of Rhizoma Gastrodiae (tian Ma) in Yunnan Province
10.3390/molecules28186705 · 2023 · External reference
Biosynthesis, function and metabolic engineering of plant volatile organic compounds
10.1111/nph.12145 · 2013 · External reference
Kiwifruit flavour: A review
10.1016/j.tifs.2011.08.012 · 2012 · External reference
Unresolved reference
2011 · External reference
FlavorDB2: An updated database of flavor molecules
10.1111/1750-3841.17298 · 2024 · External reference
A lexicon for green odor or flavor and characteristics of chemicals associated with green
10.1111/j.1745-459x.2007.00150.x · 2008 · External reference
Rapid and visual favor analysis using gas chromatography-ion mobility spectrometry (GC-IMS) in meat products: Research progress and future trends
2024 · External reference
Analysis of the aroma chemical composition of commonly planted kiwifruit cultivars in China
10.3390/foods10071645 · 2021 · External reference
Volatile flavor analysis in yak meat: Effects of different breeds, feeding methods, and parts using GC-IMS and multivariate analyses
10.3390/foods13193130 · 2024 · 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
Abiotic stresses and induced BVOCs
10.1016/j.tplants.2009.12.006 · 2010 · External reference
Extension and significance testing of variable importance in projection (VIP) indices in partial least squares regression and principal components analysis
10.1016/j.chemolab.2023.104986 · 2023 · External reference
Development of the gas chromatography/mass spectrometry-based aroma designer capable of modifying volatile chemical compositions in complex odors
10.1093/chemse/bjae007 · 2024 · External reference
Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatile flavor and carbohydrate metabolism
10.3168/jds.2013-7131 · 2014 · External reference
HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers
10.3389/fpls.2025.1590072 · 2025 · External reference
Characterization of key aroma compounds and construction of flavor base module of Chinese sweet oranges
10.3390/molecules24132384 · 2019 · External reference
Real-time mildew detection and gradation in simulated containerized soybeans: Insights from GC-IMS analysis of mVOCs and VOCs
10.1002/fsn3.4302 · 2024 · External reference
Comprehensive characterization of physicochemical quality and volatile organic compounds of walnut oil under different treatment conditions based on HS-GC-IMS and chemometrics
10.1016/j.focha.2025.101141 · 2025 · External reference
Feral cat responses to silver vine: Implications for feral cat management
10.1007/s10886-026-01707-5 · 2026 · External reference
Domestic cat damage to plant leaves containing iridoids enhances chemical repellency to pests
10.1016/j.isci.2022.104455 · 2022 · External reference
The characteristic response of domestic cats to plant iridoids allows them to gain chemical defense against mosquitoes
10.1126/sciadv.abd9135 · 2021 · External reference
Assessing the safety and suitability of using silver vine as an olfactory enrichment for cats
10.1016/j.isci.2023.107848 · 2023 · External reference
Green leaf volatiles: Biosynthesis, biological functions and their applications in biotechnology
10.1111/pbi.12368 · 2015 · External reference
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
2024 · External reference
Effects of roasting process on sensory qualities, color, physicochemical components, and identification of key aroma compounds in Hubei strip-shaped green tea
10.3390/metabo15030155 · 2025 · External reference
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying
2025 · External reference
Preference of kittens for scratchers
10.1177/1098612x18795258 · 2019 · External reference
Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food
10.3389/fnut.2023.1247695 · 2023 · External reference
