Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing

(2019) Da‐Som Kim et al.   JOURNAL OF FOOD BIOCHEMISTRY

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment

(2019) Luan Yang et al.   FOOD CHEMISTRY

Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass ( Dicentrarchus labrax )

(2018) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

(2018) Leire Bravo-Lamas et al.   MEAT SCIENCE

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

(2018) Xiao-le Xiang et al.   FOOD RESEARCH INTERNATIONAL

Volatile components present in different parts of grass carp

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Investigation of Low Molecular Weight Peptides (

(2018) Ruiyin Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms

(2018) Chaomin Yin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat

(2018) Lin-Han Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

(2017) Mohamed Ahmed Abbas Mahmoud et al.   FOOD CHEMISTRY

Volatile organic compounds as markers of quality changes during the storage of wild rocket

(2017) Alexandru Luca et al.   FOOD CHEMISTRY

Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Effects of different freshness on the quality of cooked tuna steak

(2017) Hanlin Miao et al.   Innovative Food Science & Emerging Technologies

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and changes of different volatile compounds in meat of crucian carp under short-term starvation by GC-MS coupled with HS-SPME

(2017) Yong Jiang et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

Volatiles formation in gelled emulsions enriched in polyunsaturated fatty acids during storage: type of oil and antioxidant

(2017) Lucía Gayoso et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products

(2016) I. Peinado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying

(2013) Hugo A. L. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of direct analysis in real time ionization–mass spectrometry (DART–MS) in fish metabolomics aimed to assess the response to dietary supplementation

(2013) Tomas Cajka et al.   TALANTA

Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

(2012) N. Moreira et al.   FOOD CHEMISTRY

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

(2011) Yan Dai et al.   JOURNAL OF FOOD SCIENCE

Effect of different types of heat processing on chemical changes in tuna

(2010) Nimish Mol Stephen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

(2009) Serkan Selli et al.   MICROCHEMICAL JOURNAL

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY