Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage

Comprehensive review of 2‐ethyl‐1‐hexanol as an indoor air pollutant

(2019) Takanari Wakayama et al.   JOURNAL OF OCCUPATIONAL HEALTH

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

(2018) L. Kuuliala et al.   FOOD CONTROL

Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

(2018) Olumide A. Odeyemi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

(2015) Lin-min Zhao et al.   FISHERIES SCIENCE

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Quality Index Method (QIM) to assess the freshness and shelf life of fish

(2013) Daniella Cristina Bernardi et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

(2013) Sabrina Macé et al.   FOOD MICROBIOLOGY

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

(2013) Katrien Broekaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

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

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An Array-Based Sensor for Seafood Freshness Assessment

(2010) Anuncia Gonzalez-Martin et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Structure–activity relationships on the odor detectability of homologous carboxylic acids by humans

(2010) J. Enrique Cometto-Muñiz et al.   EXPERIMENTAL BRAIN RESEARCH

Strategy for the identification of key odorants: Application to shrimp aroma

(2009) S. Rochat et al.   JOURNAL OF CHROMATOGRAPHY A

Recent developments in solid-phase microextraction

(2008) Sanja Risticevic et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry

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