相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Chromatographic fingerprinting by comprehensive two-dimensional chromatography: Fundamentals and tools
Federico Stilo et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2021)
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication
Lorenzo Cecchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils
Enrico Casadei et al.
FOOD CONTROL (2021)
Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
Beatriz Quintanilla-Casas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor
Anja Neugebauer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Beatriz Quintanilla-Casas et al.
FOODS (2020)
Characterization of odorant patterns by comprehensive two-dimensional gas chromatography: A challenge in omic studies
Chiara Cordero et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)
Use of odorant series for extra virgin olive oil aroma characterisation
Alessandro Genovese et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes
Luca Nicolotti et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition
Stephen E. Reichenbach et al.
JOURNAL OF CHROMATOGRAPHY A (2019)
Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies
Federico Stilo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches
Lorenzo Cecchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality
Alessio Da Ros et al.
MOLECULES (2019)
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions
Lorenzo Cecchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Odorants quantitation in high-quality cocoa by multiple headspace solid phase micro-extraction: Adoption of FID-predicted response factors to extend method capabilities and information potential
Chiara Cordero et al.
ANALYTICA CHIMICA ACTA (2019)
Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task
Barbara Sgorbini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Highly Informative Fingerprinting of Extra-Virgin Olive Oil Volatiles: The Role of High Concentration-Capacity Sampling in Combination with Comprehensive Two-Dimensional Gas Chromatography
Federico Stilo et al.
SEPARATIONS (2019)
Routine quantification of 54 allergens in fragrances using comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry with dual parallel secondary columns. Part I: Method development
Emilie Belhassen et al.
FLAVOUR AND FRAGRANCE JOURNAL (2018)
Development and validation of a pneumatic model for the reversed-flow differential flow modulator for comprehensive two-dimensional gas chromatography
Matthew Giardina et al.
JOURNAL OF CHROMATOGRAPHY A (2018)
Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS
Eugenio Aprea et al.
JOURNAL OF MASS SPECTROMETRY (2018)
Method translation and full metadata transfer from thermal to differential flow modulated comprehensive two dimensional gas chromatography: Profiling of suspected fragrance allergens
Chiara Cordero et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Enhancing the Sensitivity of Full Evaporation Technique Using Multiple Headspace Extraction Analysis
Wei-Qi Xie et al.
CHROMATOGRAPHIA (2017)
Impact of comprehensive two-dimensional gas chromatography with mass spectrometry on food analysis
Peter Q. Tranchida et al.
JOURNAL OF SEPARATION SCIENCE (2016)
Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication - A tutorial
Luis Cuadros-Rodriguez et al.
ANALYTICA CHIMICA ACTA (2016)
Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil
Federico Magagna et al.
ANALYTICA CHIMICA ACTA (2016)
Ripening and storage conditions of Chetoui and Arbequina olives: Part I. Effect on olive oils volatiles profile
Rim Hachicha Hbaieb et al.
FOOD CHEMISTRY (2016)
Flow modulation comprehensive two-dimensional gas chromatography-mass spectrometry using ≈4 mL min-1 gas flows
Flavio A. Franchina et al.
JOURNAL OF CHROMATOGRAPHY A (2016)
Herbs and spices: Characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis
Barbara Sgorbini et al.
JOURNAL OF CHROMATOGRAPHY A (2015)
Potential of the reversed-inject differential flow modulator for comprehensive two-dimensional gas chromatography in the quantitative profiling and fingerprinting of essential oils of different complexity
Chiara Cordero et al.
JOURNAL OF CHROMATOGRAPHY A (2015)
Prediction of response factors for gas chromatography with flame ionization detection: Algorithm improvement, extension to silylated compounds, and application to the quantification of metabolites
Jean-Yves de St Laumer et al.
JOURNAL OF SEPARATION SCIENCE (2015)
Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges
Chiara Cordero et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2015)
Nature's Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
Andreas Dunkel et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2014)
Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography
Giorgia Purcaro et al.
JOURNAL OF CHROMATOGRAPHY A (2014)
Quantitative fingerprinting by headspace-Two-dimensional comprehensive gas chromatography-mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles
Luca Nicolotti et al.
ANALYTICA CHIMICA ACTA (2013)
Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles
Rosaria Costa et al.
ANALYTICA CHIMICA ACTA (2013)
Authenticity of olive oil: Mapping and comparing official methods and promising alternatives
Ramon Aparicio et al.
FOOD RESEARCH INTERNATIONAL (2013)
High concentration capacity sample preparation techniques to improve the informative potential of two-dimensional comprehensive gas chromatography-mass spectrometry: Application to sensomics
Chiara Cordero et al.
JOURNAL OF CHROMATOGRAPHY A (2013)
Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee
Carlo Bicchi et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Comprehensive two-dimensional gas chromatography for fingerprint pattern recognition in olive oils produced by two different techniques in Portuguese olive varieties Galega Vulgar, Cobrancosa e Carrasquenha
L. Torres Vaz-Freire et al.
ANALYTICA CHIMICA ACTA (2009)
Comparative study of different extraction techniques for the analysis of virgin olive oil aroma
Stefania Vichi et al.
FOOD CHEMISTRY (2007)
Olive oil volatile compounds, flavour development and quality: A critical review
C. M. Kalua et al.
FOOD CHEMISTRY (2007)
Microfluidic Deans switch for comprehensive two-dimensional gas chromatography
John V. Seeley et al.
ANALYTICAL CHEMISTRY (2007)
Comparative study of virgin olive oil sensory defects
MT Morales et al.
FOOD CHEMISTRY (2005)
Equilibrium in-fibre standardisation technique for solid-phase microextraction
YX Wang et al.
JOURNAL OF CHROMATOGRAPHY A (2005)
Determination of benzene, toluene, ethylbenzene and xylenes in soils by multiple headspace solid-phase microextraction
O Ezquerro et al.
JOURNAL OF CHROMATOGRAPHY A (2004)
Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of quality-freshness markers
JF Cavalli et al.
FOOD CHEMISTRY (2004)
Solid-phase microextraction in the analysis of virgin olive oil volatile fraction:: Characterization of virgin olive oils from two distinct geographical areas of northern Italy
S Vichi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Theoretical and practical aspects of fast gas chromatography and method translation
MS Klee et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2002)
分享论文
