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Tandem Conversion of Fructose to 2,5-Dimethylfuran with the Aid of Ionic Liquids.
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Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips.
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Comprehensive assessment of fragrance profiles in peony flowers through HS-GC-IMS and metabolic pathway analysis.
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Comprehensive Characterization of Aroma Profile of “Glutinous Rice” Flavor in Pandanus amaryllifolius Roxb. Using HS–SPME–GC–O–MS and HS-GC-IMS Technology Coupled with OAV.
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Discrimination of coal geographical origins through HS-GC-IMS assisted with machine learning algorithms in larceny case.
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Identification and Characterization of Volatile Organic Compounds Based on GC-IMS Technology in Different Organs of Lilium brownii var. viridulum and After Bud-Removal and Non-Bud-Removal Treatments.
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Quality Consistency Evaluation of Chemical Composition and Pharmacology of Pheretima aspergillum Dispensing Granules and Traditional Decoction Based on HPLC, GC-IMS, and Animal Experiments.
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Uncovering the Differences in Flavour Volatiles from Hybrid and Conventional Foxtail Millet Varieties Based on Gas Chromatography–Ion Migration Spectrometry and Chemometrics.
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Volatile fingerprint and multivariate odor evaluation of gasification slag and natural coal resources using gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry characterization.
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31 Citations
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