Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim-Reference-Cited by-同舟云学术

Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim

Published:2024-01 Issue: Volume:175 Page:113719
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Feng Jinze,Hao Lifang,Zhu Haobin,Li Maoying,Liu Yulin,Duan Qiuxiao^ORCID,Jia Lili,Wang Dongmei,Wang Cheng^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Multiple factor analysis: Principal component analysis for multitable and multiblock data sets;Abdi;Wiley Interdisciplinary Reviews: Computational Statistics,2013

2. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale);Bartley;Journal of the Science of Food and Agriculture,2000

3. Determination of main alkylamides responsible for Zanthoxylum bungeanum pungency through quantitative analysis of multi-components by a single marker;Chen;Food Chemistry,2021

4. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

5. 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;Feng;Food Chemistry,2022

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A novel microwave pretreated hot air drying (PM -HD) process for improving drying efficiency and drying quality of Z. bungeanum;Industrial Crops and Products;2024-12

2. Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics;Industrial Crops and Products;2024-11

3. Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits;Food Research International;2024-11

4. A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers;Molecules;2024-09-11

5. HS-GC-IMS Analysis of Volatile Organic Compounds in Six Spicy Spices and Their Effects on Ulcerative Colitis;Molecules;2024-08-08