Zobrazeno 1 - 10
of 1 966
pro vyhledávání: '"GC–IMS"'
Publikováno v:
BMC Bioinformatics, Vol 25, Iss 1, Pp 1-21 (2024)
Abstract Background The increasing antimicrobial resistance caused by the improper use of antibiotics poses a significant challenge to humanity. Rapid and accurate identification of microbial species in clinical settings is crucial for precise medica
Externí odkaz:
https://doaj.org/article/05e29acde26741d4b4a69ee6fdcca7e2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 254-263 (2024)
In order to investigate changes in flavor substances of lightly-pickled cucumbers during storage, volatile compounds were analyzed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that flavor characteri
Externí odkaz:
https://doaj.org/article/f76ffa47f3ef4a538434af8ef029426f
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract This research aimed to analyze the volatile compounds emitted during the proliferation of Klebsiella pneumoniae (K. pneumoniae) in the laboratory setting using gas chromatography-ion mobility spectrometry (GC-IMS) and to investigate the pote
Externí odkaz:
https://doaj.org/article/3743131a547f4996ab4c4f6eac7f8008
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 252-261 (2024)
To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base, the basic physicochemical indexes of hotpot base were determined. The volatiles of hotpot base were further analyzed by headspace solid-phase microe
Externí odkaz:
https://doaj.org/article/290d2925f6cf438b88e98dea6172569d
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 240-251 (2024)
This study examined the effect of different Saccharomyces cerevisiae on the flavor and taste of Actinidia arguta wine. Nine kinds of commercial S. cerevisiae were applied to ferment A. arguta wine. High-performance liquid chromatography (HPLC) and he
Externí odkaz:
https://doaj.org/article/6fc87094f60a4448baba0f4c2c183a5f
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 8, Pp 48-55 (2024)
旨在提升山茶油风味品质，采用气相色谱-离子迁移谱（GC-IMS）技术分析微波、烘烤、蒸制3种预处理技术对压榨山茶油中挥发性成分的影响，并结合正交偏最小二乘判别分析（OPLS-DA）、相对
Externí odkaz:
https://doaj.org/article/ad233f3fbb0e417293974e50cf6d836e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 292-300 (2024)
To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spect
Externí odkaz:
https://doaj.org/article/04fce91790f04a69b2c29f2f7b5c08f3
Autor:
Changfu LI, Jing DENG, Tianyang WANG, Sijie WANG, Yiling XIONG, Yang LIU, Yuwen YI, Kaixian ZHU, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 66-75 (2024)
To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat du
Externí odkaz:
https://doaj.org/article/5cc9af40ca3142f58cef058a7245b101
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 274-282 (2024)
In order to clarify the differences of postharest quality and volatile substances of different tomato varieties, the volatile substances of different tomato varieties ('567' 'Provence' 'Youshi No.3' 'Warrior 808' 'Meiqi') were determined by gas chrom
Externí odkaz:
https://doaj.org/article/05d63a261c674a64b19ca94a0ffb3974
Publikováno v:
Shipin yu jixie, Vol 40, Iss 6, Pp 43-52 (2024)
[Objective] To analyze the differences in volatile components between three kinds of dried L. edoeds. [Methods] Three different drying methods (hot air drying, radio frequency-hot air drying, vacuum freeze drying) were used to determine the volatile
Externí odkaz:
https://doaj.org/article/b906c5a72c684f0e9c6b2ff8752f3419