Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach

(2019) Si Mi et al.   FOOD CONTROL

Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry

(2018) Ye Liu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

The change of volatile compounds of two kinds of vinasse-cured ducks during processing

(2018) X W Lou et al.   POULTRY SCIENCE

Characterization and authentication of Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) muscles based on mineral profiling using ICP-MS

(2018) Si Mi et al.   MICROCHEMICAL JOURNAL

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

(2017) Lihua Gao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory perception of meat from entire male pigs processed by different heating methods

(2017) Irene Peñaranda 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

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken

(2016) Xiuli Wei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

(2016) Ada Braghieri et al.   MEAT SCIENCE

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

(2015) Hai Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE

Identification and origin of odorous sulfur compounds in cooked ham

(2014) Caroline Thomas et al.   FOOD CHEMISTRY

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes

(2014) José M Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

(2014) Jianbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

(2013) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Application of Pca and Slda Methods for the Classification and Differentiation of Cooked Pork From Chinese Indigenous Pig Breeds and A Hybrid Pig Breed

(2013) Junjie Yang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Application of electronic nose in Chinese spirits quality control and flavour assessment

(2012) Ming Liu et al.   FOOD CONTROL

Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products

(2011) Sang Mi Lee et al.   ANALYTICA CHIMICA ACTA

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

(2010) Hui-Zi Yu et al.   FOOD RESEARCH INTERNATIONAL

Common aroma-active components of propolis from 23 regions of China

(2010) Chao Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Aroma-active compounds of Beijing roast duck

(2009) Gengjun Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL