Concepedia

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

Yuanyuan Wang, MA Ying-hu, Bo Wang, Tengzhen Ma, Yumei Jiang, Bo Zhang

Food Chemistry · 2025 · 59 citations · 52 references

DOI

Concepts

References

52

The use of the area under the ROC curve in the evaluation of machine learning algorithms

Andrew P. Bradley · Pattern Recognition · 1997 · 7.2K citations · Full text

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Identification and quantification of key odorants in the world’s four most famous black teas

Suyoung Kang, Han Yan, Yin Zhu et al. · Food Research International · 2019 · 280 citations

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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

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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

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Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

Jiancai Zhu, Feng Chen, LingYing Wang et al. · Food Chemistry · 2016 · 212 citations

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