Gas Chromatographic-Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

(2010) Jacobo Iglesias et al.   FOOD CHEMISTRY

Derivatization of carbonyl compounds with 2,4-dinitrophenylhydrazine and their subsequent determination by high-performance liquid chromatography

(2010) Shigehisa Uchiyama et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Sensory quality of beef from different finishing diets

(2010) V.C. Resconi et al.   MEAT SCIENCE

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

Comparison of extraction techniques and mass spectrometric ionization modes in the analysis of wine volatile carbonyls

(2009) Julián Zapata et al.   ANALYTICA CHIMICA ACTA

Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers

(2008) M. del Campo et al.   MEAT SCIENCE

Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market

(2008) C.E. Realini et al.   MEAT SCIENCE

Gas chromatography–olfactometry in food flavour analysis

(2007) Barbara d’Acampora Zellner et al.   JOURNAL OF CHROMATOGRAPHY A

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE