Volume 42 Issue 6

Mar. 2021

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[1]	PENG Xuyang, CHEN Junran, CUI Hanyuan, HU Liwu, ZHANG Zidi, ZHU Xingyu, CHEN Cunkun. Volatile Substances of Different Hosts of Cistanche deserticola in Xinjiang Based on GC-IMS[J]. Science and Technology of Food Industry, 2024, 45(9): 272-279. DOI: 10.13386/j.issn1002-0306.2023050230
[2]	KAN Jintao, WANG Yuanyuan, SONG Fei, ZHANG Jianguo, ZHANG Yufeng. Effect of Frozen Periods on Volatile Flavor Compounds of Coconut Water Based on GC-IMS and Chemometrics Analysis[J]. Science and Technology of Food Industry, 2023, 44(19): 329-335. DOI: 10.13386/j.issn1002-0306.2022110273
[3]	YAN Chen, ZHANG Yunbin, XU Qijie, ZHOU Xuxia, DING Yuting, WANG Wenjie. Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis[J]. Science and Technology of Food Industry, 2023, 44(17): 375-382. DOI: 10.13386/j.issn1002-0306.2022120073
[4]	Bingkun YANG, Ning JU, Yuhong DING, Rong GUO, Mianhong GONG. Characterization of Volatile Flavors of Fermented Sea-buckthorn Yoghurt Using Gas Chromatography-Ion Mobility Spectroscopy[J]. Science and Technology of Food Industry, 2023, 44(13): 308-315. DOI: 10.13386/j.issn1002-0306.2022080120
[5]	LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua. Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(23): 318-327. DOI: 10.13386/j.issn1002-0306.2022040054
[6]	LUO Yang, FENG Tao, WANG Kai, LI Dejun, MENG Xianle, SHI Mingliang, WANG Liang. Analysis of Difference Volatile Organic Compounds in Passion Fruit with Different Maturity via GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(15): 321-328. DOI: 10.13386/j.issn1002-0306.2021120148
[7]	ZHANG Minmin, LU Yanxiang, ZHAO Zhiguo, CUI Li, YAN Huijiao, WANG Xiao, ZHAO Hengqiang. Rapid Discrimination of Different Years of Brewing Liquor by Gas Chromatography-Ion Mobility Spectroscopy Combined with Chemometrics Method[J]. Science and Technology of Food Industry, 2021, 42(14): 226-232. DOI: 10.13386/j.issn1002-0306.2020080205
[8]	Hang YIN, Wenhong ZHOU, Yunxia BAI, Xiaoling LIU. Analysis of the Flavor of Guangxi Luosi-Noodle and Luosi-Hot-Pot by Electronic Nose and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(9): 281-288. DOI: 10.13386/j.issn1002-0306.2020070197
[9]	Wensheng YAO, Shuangyu MA, Yingxuan CAI, Dengyong LIU, Mingcheng ZHANG, Hao ZHANG. Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 256-263. DOI: 10.13386/j.issn1002-0306.2020060339
[10]	GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072

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