Insecticidal effect of Essential Oils of Citrus limon, Cymbopogon citratus and Syzygium aromaticum and their Synergistic Combinations Against Anopheles Mosquitoes by Tunde Ayobami Owolabi, Philippine Chigozie Okubor, James Danga, Issa Onimisi

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Impact of Wash Oil Composition on Degradation: A Comparative Analysis of “Light” and “Heavy” Oils by Denis Miroshnichenko, Artem Bannikov, Leonid Bannikov, Olexandr Borisenko, Andrei Shishkin, Pavels Gavrilovs, Volodymyr Tertychnyi

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Determination of 17 types of phthalates in drinking water by solid-phase extraction coupled with multiple reaction monitoring of gas chromatography-mass spectrometry by SHI Mengxing, YANG Yan, DU Limin

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Comprehensive Analysis of Metabolic Changes in Mice Exposed to Corilagin Based on GC-MS Analysis by Xu B, Wang C, Zhu X, Zhu L, Han G, Cui C

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Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry by Meral Kekeçoğlu, Onur Güneşer, Sevgi Kolaylı, Buket Aydeniz-güneşer

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Determination of hexachlorocyclopentadiene in water by HS-SPME-GC-MS by YOU Xihua, SHI Jinghua, WANG Weili, CAO Fangfang, ZHANG Fengju, QIN Chenghua

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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

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Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS by Linlin Xu, Wan Liu, Zhiliang Pan, Fuhua Pang, Yongqi Zhang, Jiahui Liang, Qinglian Wang, Jing Wang, Mizhen Zhao, Yushan Qiao, Huazhao Yuan

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Simultaneous determination of 11 kinds of siloxanes in drinking water and source water using solid-phase microextraction combined with gas chromatography-mass spectrometry by Sijie Liu, Jie Ma, Su Jiang

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Application of chromato-mass spectrometry to determine the acid composition of transformer oil by M. N. Lyutikova, S. M. Korobeynikov, A. V. Ridel

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Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage by Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN

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Phytochemical components and antibacterial activity of two populations of Senecio vulgaris L. essential oils as traditional medicine plant by Fatemeh Hajmoradi, Hamed Fathi, Foozieh Moghadami

Subjects: “…Gas chromatography-mass spectrometry;…”
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Volatile Organic Metabolites as Potential Biomarkers for Genitourinary Cancers: Review of the Applications and Detection Methods by Kiana L. Holbrook, Wen-Yee Lee

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Evaluation of the merit of ethanolic extract of Annona reticulata as an anti-cancer agent in human colon cancer cell lines (HCT-116) [version 2; peer review: 2 approved, 1 not appr... by Sri Pragnya Cheruku, Krishnananda Prabhu, Akshatha G Nayak, Vijetha Shenoy Belle, Vanishree Rao, Pooja Prakash Rao, Nitesh Kumar

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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

Subjects: “…robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation…”
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Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection by Hui Gong, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, Xiaoling Qiao

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Detection methods and biological treatment of typical organic compounds in tail water of chemical/pharmaceutical industrial parks by YANG Lei, FU Ruotong, JIN Wenhui, FU Shiying, SHAO Zhen, WANG Xueting, CHEN Chuan*

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Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds by Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Andrea Buettner

Subjects: “…Gas chromatography-mass spectrometry/olfactometry…”
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Unraveling the levels of emerging contaminants along the eastern Mediterranean Sea by Fatima Haydous, Bilal Nehmeh, Joseph Rebehmed, Josephine Al-Alam, Christopher Saab, Sara Sabbagh, Ali Hamieh, Ali Yassin, Mahmoud Wazne, Elias Akoury

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Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

Subjects: “…sauced beef; maillard reaction; ultra-high performance liquid chromatography-mass spectrometry; gas chromatography-mass spectrometry…”
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