Comparative Evaluation of Volatile Profiles of Asian Hard Clams (Meretrix meretrix) with Different Shell Colors by Electronic Nose and GC-MS

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

(2020) Xinyi Wen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes

(2020) Rui Ma et al.   Aquaculture Reports

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

(2019) Dong Han et al.   MOLECULES

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Effect of salinity on volatiles in the razor clam investigated by head space-solid phase microextraction/gas chromatography-mass spectrometry

(2018) Zhaoshou Ran et al.   FISHERIES SCIENCE

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry

(2017) Yuqin He et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

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 autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

(2016) Deke Chen et al.   Journal of Ocean University of China

Rapid Determination of Free Amino Acids, Nucleosides, and Nucleobases in Commercial Clam Species Harvested at Different Seasons in Jiangsu, China, Using UFLC-MS/MS

(2015) Xin-zhi Wang et al.   Food Analytical Methods

Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME-GC/MS

(2015) Natalia P Vidal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of e-nose and e-tongue to measure the freshness of cherry tomatoes squeezed for juice consumption

(2014) Xuezhen Hong et al.   Analytical Methods

Bioactive compounds from marine mussels and their effects on human health

(2013) Ulrike Grienke et al.   FOOD CHEMISTRY

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

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

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

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

(2011) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An investigation on hazardous and odorous pollutant emission during cooking activities

(2011) Ehsanul Kabir et al.   JOURNAL OF HAZARDOUS MATERIALS

Headspace solid-phase microextraction with on-fiber derivatization for the determination of aldehydes in algae by gas chromatography-mass spectrometry

(2011) Jiping Ma et al.   JOURNAL OF SEPARATION SCIENCE

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

(2011) B. Mora et al.   MEAT SCIENCE

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine

(2011) Danfeng Wang et al.   MEAT SCIENCE

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

(2010) Paramita Bhattacharjee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry

(2009) Zhuomin Zhang et al.   ANALYTICA CHIMICA ACTA

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

(2009) Jing-Ke Liu et al.   FISHERIES SCIENCE

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

Combining PCA-based datasets without retraining of the basis vector set

(2009) Gabriel Nicolae Costache et al.   PATTERN RECOGNITION LETTERS

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY