Miniature Mass Spectrometry for VOCs Analysis: Recent Developments in Instrumentation and Applications.

Junhe Cao, Ting Jiang, Wei Xu

Rapid communications in mass spectrometry : RCM

Volatile organic compounds (VOCs) are critical indicators of environmental and biological processes and their analysis is essential for various applications, including environmental monitoring, food...

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2025Scientific literatureDOI

From Traditional to Trendy: The Evolution of Asian Fermented Foods and Their Modern Applications

Vishakha Yashod

SSRN Electronic Journal

Sustainability

DOI →

Research Library

Miniature Mass Spectrometry for VOCs Analysis: Recent Developments in Instrumentation and Applications.

From Traditional to Trendy: The Evolution of Asian Fermented Foods and Their Modern Applications

USE OF PLANT RAW MATERIALS TO INCREASE THE BIOLOGICAL VALUE OF MUFFINS

Effect of toxicity of artificial colors present in foods and their replacement with natural colors: a review

Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient

Quality Evaluation of Ready-to-Use Various Brown Rice (Oryza sativa) Powder Using Extrusion Process

From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack

Granulation, Electrodynamic Atomization, and Supercritical Fluid Technology for Delivering Nutraceuticals and Nano-nutraceuticals

Application of the technology of partial baking of special-purpose cakes in the Republic of Sakha (Yakutia)

4D Printing of Foods

Printing Foods in the Fourth Dimension

Application of Color Selection Technology for Eliminating Defective Products of Ripe Sunflower Seeds

Consumer Perception Toward Food Printing Technologies

The Analysis of Protein Content, Iron Content, and Acceptability of Crackers Substituted with Edamame (Glycine max L. Merrill) Flour and Mackerel Tuna (Euthynnus affinis) Protein Hydrolysate

Acceptability of Banisil (Faunus Ater) Crackers with Malunggay

Refractance Window Drying: Technology and Product Quality Characteristics

Impact of Maltodextrin–Inulin Blends on the Physicochemical, Functional, and Technological Properties of Freeze‐Dried cape Gooseberry ( <i>Physalis peruviana</i> L.) and Pineapple ( <i>Ananas comosus</i> ) Juices

Correction: Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

From field to flavour: Exploring the sensory profile of biofortified horticultural products

IMPROVING THE TECHNOLOGY OF THE NATIONAL SOFT CHEESE MADE FROM A MIXTURE OF GOAT AND SHEEP'S MILK «KEREKU»

Functional and Nutritional Aspects of Modified Starches

MICROBIAL DIVERSITY OF TRADITIONAL FERMENTED DAIRY PRODUCTS: SPECIES CHARACTERIZATION AND BIOTECHNOLOGICAL PROSPECTS FOR LAMB FERMENTATION

Effect of Cold Plasma and PEF Treatment on the Functional and Structural Properties of Starch

Integrating Garlic Derivatives to Optimize the Nutritional, Technological, and Sensory Profile of Fish Burgers

INNOVATION OF ORGANIC YELLOW PUMPKIN BROWNIES WITH A MIXTURE OF GINGER AND CINNAMON HERBAL INFUSED AS A BUSINESS OPPORTUNITY IN THE HEALTHY FOOD INDUSTRY

Application of Microbial Fermentation Technology in Improving Food Safety and Shelf Life

Potential Role of Mulberry Fruits in Biomedicine

Quinoa: The ancient grain powerhouse

Food Substitutes and Their Applications in Food Industry

Basic principles of extrusion process

Development of Nutritionally Dense Vegetable Pomace with Chickpea Flour Crackers for Children and Adolescents

Current Insights into Thermal and Non-Thermal Technologies Used to Mediate Milk and Dairy Products Processing

An Overview of Microflora in Dairy and Meat Products

Conventional Techniques of Food Preservation

TECHNOLOGIES FOR WASTE-FREE PROCESSING OF DAIRY PRODUCTS AND OTHER RAW MATERIALS OBTAINED FROM DAIRY COWS

Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

Printed to preference : water as a key ingredient in creating nutritionally diverse 3D printed foods

Sustainable production and characterization of almond butter added oat-flaxseed food bar rich in bioactive content

Potential of Jicama Starch as a Sustainable Edible Polymer Material: A Review

Additive manufacturing in the food industry

Modern approaches to the use of edible coatings for vegetables and fruits

Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables

Cashew Nut Oil, a Versatile Novel Food: Sensory Evaluation and Its Application as an Ingredient in Cream Formulations

Food packaging materials: Types, properties, and applications

Growing Synthetic Foods: Chemistry Driven Innovation in Plant-Based Meat: A Review

Mushroom in Food Packaging Applications

Nanomaterials-Incorporated Intelligent Food Packing for the Detection and Prevention of Microbial Contamination and Spoilage

Recent Developments in Food Preservation Techniques

ULTRASOUND: EMERGING TECHNOLOGY FOR FOOD PRESERVATION

Integrating Food Technology and Chemistry for Sustainable Fortification and Functional Food Development