Comparative analysis of the differences in volatile organic components of three lavender essential oils in Ili region using sensory evaluation, GC-IMS and GC-MS techniques

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 325 citations

Agriculture, Food Science, Analytical Chemistry +15

Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA

Chaodi Kang, Yingying Zhang, Mingyue Zhang et al. · Food Chemistry · 2022 · 233 citations

Agriculture, Biochemistry, Food Science +12

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

Xiya Feng, Hongwei Wang, Zhirong Wang et al. · Food Chemistry · 2021 · 228 citations

Agriculture, Chemistry, Analytical Chemistry +13

Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation

Yu Xiao, Yuxin Huang, Yulian Chen et al. · LWT · 2022 · 117 citations · Full text

Agriculture, Chemistry, Food Science +17

Efficacy of inhaled Lavandula angustifolia Mill. Essential oil on sleep quality, quality of life and metabolic control in patients with diabetes mellitus type II and insomnia

Zeinab Nasiri Lari, Mahdie Hajimonfarednejad, Maryamsadat Riasatian et al. · Journal of Ethnopharmacology · 2020 · 107 citations

Medicine, Internal Medicine, Pharmacotherapy +15