Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS

This publication has 35 references indexed in Scilit:

• A comparative study of Saudi Arabia and Bulgarian Rose oil chemical profile: The effect of the technology and geographic origin
  Flavour and Fragrance Journal, 2020
• Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer
  Food Chemistry, 2019
• Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry
  Food Chemistry, 2018
• Fundamentals of ion mobility spectrometry
  Current Opinion in Chemical Biology, 2018
• Ion mobility spectrometry‐mass spectrometry (IMS‐MS) of small molecules: Separating and assigning structures to ions
  Mass Spectrometry Reviews, 2012
• Rosa rugosa Thunb.
  2012
• Antioxidant activity of microwave-assisted extract of Buddleia officinalis and its major active component
  Food Chemistry, 2010
• Dogroses: Botany, Horticulture, Genetics, and Breeding
  2009
• Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances
  Bioresource Technology, 2007
• Rose (Rosa spp.) Germplasm Resources of Turkey
  Genetic Resources and Crop Evolution, 2005