Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry

(2017) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

(2016) Florin Vararu et al.   FOOD CHEMISTRY

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

(2016) Jin-lin Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Heterocyclic aromatic amines in deep fried lamb meat: The influence of spices marination and sensory quality

(2016) Jinap S. et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Discrimination and characterization of different intensities of goaty flavor in goat milk by means of an electronic nose

(2015) C.J. Yang et al.   JOURNAL OF DAIRY SCIENCE

Concentrations of Volatile 4-Alkyl-Branched Fatty Acids in Sheep and Goat Milk and Dairy Products

(2014) Stefanie Kaffarnik et al.   JOURNAL OF FOOD SCIENCE

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

(2014) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

Exploring the bovine rumen bacterial community from birth to adulthood

(2013) Elie Jami et al.   ISME Journal

Coordinating fingerprint determination of solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods for quality control of oxidized tallow

(2013) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Key Factors Involved in Lamb Quality from Farm to Fork in Europe

(2013) Carlos Sañudo et al.   Journal of Integrative Agriculture

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

(2012) María Pía Gianelli et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Consumer demand for sheep and goat meat in Kenya

(2010) G.P. Juma et al.   SMALL RUMINANT RESEARCH

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

Chemical composition and antimicrobial activity of the essential oil ofAmomum tsao-ko

(2008) Yang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE