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中国地质文献-英文(7)	SpringerLink电子期刊(450)	NATURE电子期刊(10)	Elsevier电子期刊(1068)
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在“Elsevier电子期刊”中，命中：1,068条，耗时：0.049976 秒

在所有数据库中总计命中：1,820条

1.Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics

作者：Ioannis K. Karabagias^a ; ^{ikaraba@cc.uoi.gr" class="auth_mail" title="E-mail the corresponding author} ; Artemis P. Louppis^b ; Sofia Karabournioti^c ; Stavros Kontakos^d ; Chara Papastephanou^b ; Michael G. Kontominas^a

关键词：Citrus honey ; Physicochemical parameters ; Volatiles ; Minerals ; Characterization ; Discrimination ; Chemometrics

刊名：Food Chemistry

出版年：2017

2.Discrimination of Eugenia uniflora L. biotypes based on volatile compounds in leaves using HS-SPME/GC-MS and chemometric analysis

作者：Paulo R.R. Mesquita^a ; ^b ; Esté ; fane C. Nunes^a ; ^b ; Fá ; bio N. dos Santos^c ; Lucimá ; rio P. Bastos^b ; ^d ; Maria A.P.C. Costa^d ; Frederico de M. Rodrigues^b ; Jailson B. de Andrade^a ; ^e ; ^{jailsong@ufba.br}

关键词：Eugenia uniflora ; Volatile metabolites ; Chemical variability ; HS-SPME/GC&ndash ; MS ; Multivariate optimization

刊名：Microchemical Journal

出版年：2017

3.Discrimination of red and white rice bran from Indonesia using HPLC fingerprint analysis combined with chemometrics

作者：Aryani Sabir^a ; Mohamad Rafi^a ; ^b ; Latifah K. Darusman^a ; ^c ; ^{latifah.kd@gmail.com}

关键词：Discrimination ; Rice bran ; γ-Oryzanol ; HPLC fingerprint analysis ; Chemometrics

刊名：Food Chemistry

出版年：2017

4.The effect of sazetidine-A and other nicotinic ligands on nicotine controlled goal-tracking in female and male rats

作者：S. Charntikov^a ; A.M. Falco^b ; K. Fink^b ; L.P. Dwoskin^c ; R.A. Bevins^b ; ^{rbevins1@unl.edu}

关键词：Acetylcholine ; Drug discrimination ; Nicotine dependence ; Interoceptive stimulus ; Pavlovian conditioning ; Smoking ; Tobacco

刊名：Neuropharmacology

出版年：2017

5.Discrimination of American ginseng and Asian ginseng using electronic nose and gas chromatography-mass spectrometry coupled with chemometrics

作者：Shaoqing Cui¹ ; ² ; Jianfeng Wu¹ ; Jun Wang¹ ; ^{jwang@zju.edu.cn} ; Xinlei Wang²

关键词：aroma characteristics ; electronic nose ; GC-MS ; Panax ginseng ; Panax quinquefolius

刊名：Journal of Ginseng Research

出版年：2017

6.Assessing a traceability technique in fresh oranges (Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

作者：Francisco Juliá ; n Cuevas ; José ; Manuel Moreno-Rojas ; ^{josem.moreno.rojas@juntadeandalucia.es} ; Marí ; a José ; Ruiz-Moreno ; ^{mariaj.ruiz.moreno@juntadeandalucia.es}

关键词：Citrus sinensis ; Organic farming ; PLS-DA ; Volatile compounds ; HS-SPME-GC-MS

刊名：Food Chemistry

出版年：2017

7.The impact of feature extraction for the classification of amyotrophic lateral sclerosis among neurodegenerative diseases and healthy subjects

作者：Suleyman Bilgin ; ^{suleymanbilgin@akdeniz.edu.tr" class="auth_mail" title="E-mail the corresponding author}

关键词：Amyotrophic lateral sclerosis ; Discrete wavelet transform ; Linear discriminant analysis ; Naï ; ve bayes classification ; Neurodegenerative diseases

刊名：Biomedical Signal Processing and Control

出版年：2017

8.LC-MS-based Metabolomics in Traditional Chinese Medicines Research: Personal Experiences

作者：Qian Mao^a ; Jin-di Xu^a ; Ming Kong^a ; Hong Shen^a ; He Zhu^a ; Shan-shan Zhou^a ; Song-lin Li^a ; ^b ; ^{songlinli64@126.com}

关键词：LC-MS ; metabolomics ; traditional Chinese medicines

刊名：Chinese Herbal Medicines

出版年：2017

9.Integrated work-flow for quantitative metabolome profiling of plants, Peucedani Radix as a case

作者：Yuelin Song^a ; ¹ ; Qingqing Song^a ; ^b ; ¹ ; Yao Liu^a ; ^b ; Jun Li^a ; Jian-Bo Wan^c ; Yitao Wang^c ; Yong Jiang^d ; ^{yongjiang@bjmu.edu.cn} ; Pengfei Tu^a ; ^{pengfeitu@163.com}

关键词：Quantitative metabolome ; Integrated work-flow ; Offline two dimensional liquid chromatography ; Linear range ; Peucedani Radix ; Isomer

刊名：Analytica Chimica Acta

出版年：2017

10.Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup

作者：Davide Bressanello^a ; Erica Liberto^a ; ^{erica.liberto@unito.it" class="auth_mail" title="E-mail the corresponding author} ; Chiara Cordero^a ; Patrizia Rubiolo^a ; Gloria Pellegrino^b ; Manuela R. Ruosi^b ; Carlo Bicchi^a

关键词：Aroma and flavor ; HS-SPME ; SBSE ; GC&ndash ; MS ; Chemometric ; Sensory properties ; Coffee

刊名：Food Chemistry

出版年：2017

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