Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques-Reference-Cited by-同舟云学术

Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques

Published:2017-01-22 Issue:10 Volume:66 Page:2226-2236
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cordero Chiara¹^ORCID,Schmarr Hans-Georg²³,Reichenbach Stephen E.⁴,Bicchi Carlo¹

Affiliation:

1. Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Turin, Italy

2. Dienstleistungszentrum Ländlicher Raum (DLR) − Rheinpfalz, Institut für Weinbau und Oenologie, Breitenweg 71, D-67435 Neustadt an der Weinstraße, Germany

3. Faculty of Chemistry, Instrumental Analytical Chemistry, University Duisburg-Essen, Universitätsstraße 5, 45141 Essen, Germany

4. University of Nebraska—Lincoln, Lincoln, Nebraska 68588-0115, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04997

Reference61 articles.

1. The Taste Activity Concept: A Powerful Tool to Trace the Key Tastants in Foods

2. Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour

3. Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

4. Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission

5. Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges

Cited by 32 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. 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;Food Bioscience;2024-12

2. Aroma quality characterization for Pixian broad bean paste fermentation by electronic nose combined with machine learning methods;Journal of Food Measurement and Characterization;2024-04-07

3. Predicting Bordeaux red wine origins and vintages from raw gas chromatograms;Communications Chemistry;2023-12-05

4. Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies;Food Bioscience;2023-12

5. Recent Advancement in Fiber-Optic-Based SPR Biosensor for Food Adulteration Detection—A Review;IEEE Transactions on NanoBioscience;2023-10