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Scientific article | Food
Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
In the article in the Food Chemistry Journal, researchers utilized advanced flavor analysis methods (GC–MS, GC-O-MS, and APCI-MS/MS) to profile the aroma of two types of oolong tea (Shuixian and Rougui).
Tu, 12.11.2024
LabRulez
Scientific article | Science and research
Extremely high levels of PBDEs in children’s toys from European markets: causes and implications for the circular economy
In the article in the Environmental Sciences Europe journal, the researchers assessed the safety compliance of plastic toys in the European market, focusing on polybrominated diphenyl ethers (PBDEs).
Tu, 5.11.2024
LabRulez
Article | Scientific article
Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
In the article published in Food Chemistry: X, the researchers utilized E-nose, HS-GC-IMS, and HS-SPME-GC–MS to analyze the flavor profiles of the pileus and stipe of Boletus edulis.
Tu, 29.10.2024
LabRulez
Article | Scientific article
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
In the article published in Food Chemistry: X journal, the researchers explored how puffing temperature and time affect the quality and flavor of sea cucumbers, aiming to make them easier to consume.
Tu, 22.10.2024
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LabRulez s.r.o. All rights reserved. Content available under a CC BY-SA 4.0 Attribution-ShareAlike