Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

Lamb Age has Little Impact on Eating Quality

(2020) Claire E. Payne et al.   Foods

Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis

(2020) Weisheng Lv et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

(2020) Paweł Piotr Konieczka et al.   SENSORS

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

(2020) Jingjing Liu et al.   MEAT SCIENCE

Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat

(2020) Can Zhang et al.   Foods

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing

(2020) Beatriz García-Béjar et al.   Animals

Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose -Cysteine-(E)-2-Nonenal Model Reaction Systems

(2019) Ze Song et al.   Polymers

Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

(2019) Andrés Martín-Gómez et al.   MEAT SCIENCE

Current developments in ion mobility spectrometry

(2019) Gérard Hopfgartner   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace–Gas Chromatography–Ion Mobility Spectrometry

(2019) Xiao Hu et al.   MOLECULES

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

(2019) Vladana Grabež et al.   SMALL RUMINANT RESEARCH

Untargeted headspace gas chromatography – Ion mobility spectrometry analysis for detection of adulterated honey

(2019) Natalia Arroyo-Manzanares et al.   TALANTA

Ruminant meat flavor influenced by different factors with special reference to fatty acids

(2018) Muhammad Sajid Arshad et al.   Lipids in Health and Disease

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

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

Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues

(2017) Maykel Hernández-Mesa et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Genome-wide detection of copy number variation in Chinese indigenous sheep using an ovine high-density 600 K SNP array

(2017) Qing Ma et al.   Scientific Reports

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Structure of the cluster ions of ketones in the gas phase according to ion mobility spectrometry and ab initio calculations

(2015) E. V. Lantsuzskaya et al.   Russian Journal of Physical Chemistry A

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

(2014) Honglei Tian et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry

(2014) Stefanie Kaffarnik et al.   JOURNAL OF CHROMATOGRAPHY A

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Diagnosing vaginal infections through measurement of biogenic amines by ion mobility spectrometry

(2012) Jack D. Sobel et al.   European Journal of Obstetrics & Gynecology and Reproductive Biology

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating mesenchymal progenitor cell differentiation to optimize performance and carcass value of beef cattle1,2

(2012) M. Du et al.   JOURNAL OF ANIMAL SCIENCE

Direct coupling of a gas–liquid separator to an ion mobility spectrometer for the classification of different white wines using chemometrics tools

(2011) R. Garrido-Delgado et al.   TALANTA

Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

(2008) Diana Martin et al.   FOOD CHEMISTRY

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE