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The following terms were not found in PubMed: spectrometry+later-decoction+later-decoction, components+Yinqiaosan, decoction+gas
Page 1
Measurement of Diacetyl and Related Compounds in Coffee Roasteries and Breweries.
Davey NG, Richards LC, Davidson J, Michalchuk T, Gill CG, Krogh ET, Simpson CD. Davey NG, et al. Ann Work Expo Health. 2022 Jun 6;66(5):618-631. doi: 10.1093/annweh/wxab101. Ann Work Expo Health. 2022. PMID: 35051991 Free PMC article.
We report indoor air concentrations of diacetyl and 2,3-pentanedione, as well as acetoin (3-hydroxy-2-butanone), in several small coffee roasteries and breweries using standard integrated air sampling sorbent tubes followed by gas chromatography tandem mass …
We report indoor air concentrations of diacetyl and 2,3-pentanedione, as well as acetoin (3-hydroxy-2-butanone), in several small coffee roa …
The volatile molecule signature of four mycobacteria species.
Mellors TR, Rees CA, Wieland-Alter WF, von Reyn CF, Hill JE. Mellors TR, et al. J Breath Res. 2017 Jun 29;11(3):031002. doi: 10.1088/1752-7163/aa6e06. J Breath Res. 2017. PMID: 28424429
In this study, 18 strains from four mycobacteria species (Mycobacterium avium, M. bovis BCG, M. intracellulare and M. xenopi) were analyzed for the first time using two-dimensional gas chromatography time-of-flight mass spectrometry (GC GC-TOFMS). This …
In this study, 18 strains from four mycobacteria species (Mycobacterium avium, M. bovis BCG, M. intracellulare and M. xenopi) were analyzed …
Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
Sonmezdag AS, Kelebek H, Selli S. Sonmezdag AS, et al. Nat Prod Res. 2018 Apr;32(7):777-781. doi: 10.1080/14786419.2017.1360882. Epub 2017 Aug 1. Nat Prod Res. 2018. PMID: 28764557
This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography w …
This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile …
Determination of volatile compounds in New Zealand Greenshell mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry.
Tuckey NP, Day JR, Miller MR. Tuckey NP, et al. Food Chem. 2013 Jan 1;136(1):218-23. doi: 10.1016/j.foodchem.2012.07.118. Epub 2012 Aug 9. Food Chem. 2013. PMID: 23017416
Greenshell mussels (Perna canaliculus) were dry-stored at 6.440.54C for 8 days during which time volatile organic compounds (VOCs) were monitored using SPME GC-MS. ...
Greenshell mussels (Perna canaliculus) were dry-stored at 6.440.54C for 8 days during which time volatile organic compounds (V …
Volatile flavor components of stored nonfat dry milk.
Karagül-Yüceer Y, Cadwallader KR, Drake M. Karagül-Yüceer Y, et al. J Agric Food Chem. 2002 Jan 16;50(2):305-12. doi: 10.1021/jf010648a. J Agric Food Chem. 2002. PMID: 11782199
Six NDM samples were selected for volatile flavor analysis based on sensory analysis and storage time. Volatile components were extracted by direct solvent extraction/high vacuum distillation. Volatile extracts were separated into neutral/basic and acidic fractions …
Six NDM samples were selected for volatile flavor analysis based on sensory analysis and storage time. Volatile components wer …
Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis.
Prades A, Assa RR, Dornier M, Pain JP, Boulanger R. Prades A, et al. J Sci Food Agric. 2012 Sep;92(12):2471-8. doi: 10.1002/jsfa.5655. Epub 2012 Jun 12. J Sci Food Agric. 2012. PMID: 22692849
RESULTS: Aroma compounds were characterised by headspace solid phase microextraction gas chromatography (HS-SPME-GC) analysis. An experimental design was established to optimise SPME conditions, leading to an equilibration time of 10 min followed by an extraction ti …
RESULTS: Aroma compounds were characterised by headspace solid phase microextraction gas chromatography (HS-SPME-GC) analysis. …
Characterisation of Australian Verdelho wines from the Queensland Granite Belt region.
Sonni F, Moore EG, Chinnici F, Riponi C, Smyth HE. Sonni F, et al. Food Chem. 2016 Apr 1;196:1163-71. doi: 10.1016/j.foodchem.2015.10.057. Epub 2015 Oct 23. Food Chem. 2016. PMID: 26593603
Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wine. In this work, for the first time, volatile compounds of Verdelho wines from the Granite Belt have been isolated by solid p …
Despite its traditional use in Madeira wine production, there is scant literature on the flavour characteristics of this variety as a dry wi …
Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices.
Marsol-Vall A, Laaksonen O, Yang B. Marsol-Vall A, et al. Food Chem. 2019 Sep 30;293:151-160. doi: 10.1016/j.foodchem.2019.04.076. Epub 2019 Apr 22. Food Chem. 2019. PMID: 31151596
Juices were pasteurized and stored at ambient temperature (in light and dark conditions) and at +4 C for a 1-year period of time. Volatile composition and odor attributes were followed by HS-SPME-GC-MS and a sensory panel, respectively. ...
Juices were pasteurized and stored at ambient temperature (in light and dark conditions) and at +4 C for a 1-year period of time. …
Chemical and genetic differentiation of Corsican subspecies of Teucrium flavum L.
Djabou N, Battesti MJ, Allali H, Desjobert JM, Varesi L, Costa J, Muselli A. Djabou N, et al. Phytochemistry. 2011 Aug;72(11-12):1390-9. doi: 10.1016/j.phytochem.2011.03.024. Epub 2011 May 9. Phytochemistry. 2011. PMID: 21561632
Corsica Island exhibited the particularity to display Teucrium flavum subsp. glaucum and subsp. flavum on the same territory with the same bioclimatic conditions. For the first time, volatile components extracted from aerial parts and genetic diversity of both Corsi …
Corsica Island exhibited the particularity to display Teucrium flavum subsp. glaucum and subsp. flavum on the same territory with the same b …
Simultaneous microwave extraction and separation of volatile and non-volatile organic compounds of boldo leaves. From lab to industrial scale.
Petigny L, Périno S, Minuti M, Visinoni F, Wajsman J, Chemat F. Petigny L, et al. Int J Mol Sci. 2014 Apr 25;15(5):7183-98. doi: 10.3390/ijms15057183. Int J Mol Sci. 2014. PMID: 24776762 Free PMC article.
Microwave extraction and separation has been used to increase the concentration of the extract compared to the conventional method with the same solid/liquid ratio, reducing extraction time and separate at the same time Volatile Organic Compounds (VOC) from non-Vola …
Microwave extraction and separation has been used to increase the concentration of the extract compared to the conventional method with the …
11 results