1. Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions;Adelina;Food Research International,2021
2. Changes in biological activities and nutritional contents of edible mushrooms following roasting treatment;An;Journal of Mushroom,2020
3. Characterization of Warmed-over flavor compounds in surimi Gel made from Silver carp (Hypophthalmichthys molitrix) by gas chromatography–ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies;An;Journal of Agricultural and Food Chemistry,2022
4. Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages;Avalos-Martínez;Journal of Food Science & Technology,2019
5. Quality characteristics of wintering radishes produced in Jeju island using E-Nose, E-Tongue, and GC-MSD Approach;Boo;Journal of the Korean Society of Food Science and Nutrition,2020