BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Feng X, Wang H, Wang Z, Huang P, Kan J. 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. Food Chem 2021;:131671. [PMID: 34865919 DOI: 10.1016/j.foodchem.2021.131671] [Cited by in Crossref: 10] [Cited by in F6Publishing: 4] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 Zhu Z, Pius Bassey A, Cao Y, Du X, Huang T, Cheng Y, Huang M. Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients. Food Chem 2022;397:133833. [PMID: 35933751 DOI: 10.1016/j.foodchem.2022.133833] [Reference Citation Analysis]
2 Wang N, An J, Zhang Z, Liu Y, Fang J, Yang Z. The Antimicrobial Activity and Characterization of Bioactive Compounds in Peganum harmala L. Based on HPLC and HS-SPME-GC-MS. Front Microbiol 2022;13:916371. [DOI: 10.3389/fmicb.2022.916371] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Li C, Wan H, Wu X, Yin J, Zhu L, Chen H, Song X, Han L, Yang W, Yu H, Li Z. Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS. Molecules 2022;27:4393. [PMID: 35889268 DOI: 10.3390/molecules27144393] [Reference Citation Analysis]
4 Liu R, Qi N, Sun J, Chen H, Zhang N, Sun B. Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil. Foods 2022;11:1661. [DOI: 10.3390/foods11111661] [Reference Citation Analysis]
5 Liao S, Yang G, Huang S, Li B, Li A, Kan J. Chemical composition of Zanthoxylum schinifolium Siebold & Zucc. essential oil and evaluation of its antifungal activity and potential modes of action on Malassezia restricta. Industrial Crops and Products 2022;180:114698. [DOI: 10.1016/j.indcrop.2022.114698] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Zhang X, Gui X, Zhang Y, Liu Q, Zhao L, Gao J, Ji J, Zhang Y. A Panel of Bile Volatile Organic Compounds Servers as a Potential Diagnostic Biomarker for Gallbladder Cancer. Front Oncol 2022;12:858639. [PMID: 35433420 DOI: 10.3389/fonc.2022.858639] [Reference Citation Analysis]
7 Zhan F, Sun L, Zhao G, Li M, Zhu C. Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing. Foods 2022;11:963. [DOI: 10.3390/foods11070963] [Reference Citation Analysis]
8 Li XA, Kong B, Wen R, Wang H, Li M, Chen Q. Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles. Foods 2022;11:650. [PMID: 35267284 DOI: 10.3390/foods11050650] [Reference Citation Analysis]
9 Nasiru MM, Umair M, Boateng EF, Alnadari F, Khan KR, Wang Z, Luo J, Yan W, Zhuang H, Majrashi A, Zhang J, Korma SA. Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules 2022;27:601. [PMID: 35163870 DOI: 10.3390/molecules27030601] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]