Comparison of two commercial solid-phase microextraction fibers for the headspace analysis of volatile compounds in different pork and beef cuts

Comparison of Two Volatile Sampling Techniques Based on Different Loading Factors in Determination of Volatile Organic Compounds Released from Spoiled Raw Beef

(2017) Aylin Met et al.   Food Analytical Methods

Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS

(2017) Xiaodan Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions

(2016) Elżbieta Biller et al.   MEAT SCIENCE

Applications of solid-phase microextraction in food analysis

(2016) Chang-Hua Xu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

The use of statistical software in food science and technology: Advantages, limitations and misuses

(2015) Cleiton Antônio Nunes et al.   FOOD RESEARCH INTERNATIONAL

Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

(2015) Farnaz Faridnia et al.   Innovative Food Science & Emerging Technologies

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

(2015) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

(2015) J.F. Legako et al.   MEAT SCIENCE

A critical review of the state of the art of solid-phase microextraction of complex matrices II. Food analysis

(2015) Érica A. Souza-Silva et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

(2014) Ana del Olmo et al.   Innovative Food Science & Emerging Technologies

Meat consumption: Trends and quality matters

(2014) Maeve Henchion et al.   MEAT SCIENCE

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

(2013) José M. Lorenzo   MEAT SCIENCE

Understanding Solid-Phase Microextraction: Key Factors Influencing the Extraction Process and Trends in Improving the Technique

(2012) Agata Spietelun et al.   CHEMICAL REVIEWS

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Nondestructive Sampling of Living Systems Using in Vivo Solid-Phase Microextraction

(2011) Gangfeng Ouyang et al.   CHEMICAL REVIEWS