Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states

(2018) Irina Rozentale et al.   Food Additives & Contaminants Part B-Surveillance

Hyperspectral imaging for rapid evaluation and visualization of quality deterioration index of vacuum packaged dry-cured sausages

(2018) Ubonrat Siripatrawan   SENSORS AND ACTUATORS B-CHEMICAL

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Effect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes in dry-cured loins

(2017) Anna Okoń et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process

(2017) Qian Yang et al.   JOURNAL OF FOOD ENGINEERING

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Changes in the quality of superchilled rabbit meat stored at different temperatures

(2016) Yang Lan et al.   MEAT SCIENCE

Comparing different data preprocessing methods for monitoring soil heavy metals based on soil spectral features

(2016) A. Gholizadeh et al.   Soil and Water Research

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

(2015) Zhenjie Xiong et al.   FOOD CHEMISTRY

Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging

(2015) C. Garrido-Novell et al.   JOURNAL OF FOOD ENGINEERING

Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

(2015) Muhammad I. Khan et al.   Lipids in Health and Disease

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of Hexanal—an Indicator of Lipid Oxidation by Static Headspace Gas Chromatography (SHS-GC) in Fat-Rich Food Matrices

(2014) Mohammad Hassan Azarbad et al.   Food Analytical Methods

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Rapid detection of total viable count (TVC) in pork meat by hyperspectral imaging

(2013) Lin Huang et al.   FOOD RESEARCH INTERNATIONAL

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

(2013) L. Zhang et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Applications of ion mobility spectrometry (IMS) in the field of foodomics

(2012) Zeev Karpas   FOOD RESEARCH INTERNATIONAL

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing

(2012) Chaoying Qiu et al.   MEAT SCIENCE

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

(2008) J.-C. Xie et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

An update on products and mechanisms of lipid peroxidation

(2008) Claus Schneider   MOLECULAR NUTRITION & FOOD RESEARCH