研究论文

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Shuqi Wang, Haitao Chen, Baoguo Sun

Beijing Technology and Business University

来源Food Chemistry

年份2020

DOI10.1016/j.foodchem.2019.126158

原文https://doi.org/10.1016/j.foodchem.2019.126158

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

185930

18525

关键指标

720

被引次数 · OpenAlex

21.98

领域内被引倍数
同类平均 = 1

前 0.1%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

工程

Advanced Chemical Sensor Technologies

Analytical Chemistry and Chromatography · Meat and Animal Product Quality

参考文献 76

New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors

Peter Schieberle · Elsevier eBooks · 1995

被引 264

Differential Ion Mobility Spectrometry: Nonlinear Ion Transport and Fundamentals of FAIMS

Alexandre A. Shvartsburg · 2008

被引 133

Hand-portable gas chromatography-ion mobility spectrometer for the determination of the freshness of fish

A. Peter Snyder, Charles S. Harden, Dennis M. Davis · NASA Technical Reports Server (NASA) · 1995

被引 8

此处列出前 3 条

引用本文 720

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho · Food Chemistry · 2021

被引 362

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Yingying Hu, Lang Zhang, Rongxin Wen · Critical Reviews in Food Science and Nutrition · 2020

被引 333

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 · Food Chemistry · 2021

被引 329

按被引量排序，此处列出前 3 条

研究论文

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

Shuqi Wang, Haitao Chen, Baoguo Sun

Beijing Technology and Business University

来源Food Chemistry

年份2020

DOI10.1016/j.foodchem.2019.126158

原文https://doi.org/10.1016/j.foodchem.2019.126158

阅读操作

确认中

在文库中上传 PDF 后可生成中文音频讲解。

摘要与影响

摘要 · 节选

暂未获取摘要。可打开原文或 PDF，后续可基于全文生成更完整的速读。

逐年被引趋势

185930

18525

关键指标

720

被引次数 · OpenAlex

21.98

领域内被引倍数
同类平均 = 1

前 0.1%

引用位次
同领域 · 同年份 · 同类型

参考文献

Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。

AI 辅助阅读

依据：文献信息

论文问答

当前基于文献信息回答

可就本文提问；依据不足时会说明。

学术脉络

学科主题

工程

Advanced Chemical Sensor Technologies

Analytical Chemistry and Chromatography · Meat and Animal Product Quality

参考文献 76

New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors

Peter Schieberle · Elsevier eBooks · 1995

被引 264

Differential Ion Mobility Spectrometry: Nonlinear Ion Transport and Fundamentals of FAIMS

Alexandre A. Shvartsburg · 2008

被引 133

Hand-portable gas chromatography-ion mobility spectrometer for the determination of the freshness of fish

A. Peter Snyder, Charles S. Harden, Dennis M. Davis · NASA Technical Reports Server (NASA) · 1995

被引 8

此处列出前 3 条

引用本文 720

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho · Food Chemistry · 2021

被引 362

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Yingying Hu, Lang Zhang, Rongxin Wen · Critical Reviews in Food Science and Nutrition · 2020

被引 333

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 · Food Chemistry · 2021

被引 329

按被引量排序，此处列出前 3 条