GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

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

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

(2019) Jian Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Corrigendum to “Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM”

(2019) Natalie Gerhardt et al.   FOOD CHEMISTRY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry

(2019) Katja Šuklje et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

(2019) Francesco Sirtori et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

1 H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams

(2018) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis

(2018) Maria Brigida dos Santos Scholz et al.   FOOD RESEARCH INTERNATIONAL

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach

(2018) Laura Lorido et al.   MEAT SCIENCE

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

(2017) Ramona Bosse (née Danz) et al.   FOOD CHEMISTRY

Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry

(2017) Janneth Gallegos et al.   FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Black tea volatiles fingerprinting by comprehensive two-dimensional gas chromatography – Mass spectrometry combined with high concentration capacity sample preparation techniques: Toward a fully automated sensomic assessment

(2017) Federico Magagna et al.   FOOD CHEMISTRY

Validation of projective mapping as potential sensory screening tool for application by the honeybush herbal tea industry

(2017) Erika Ilette Moelich et al.   FOOD RESEARCH INTERNATIONAL

Quantitation of Nine Lactones in Dairy Cream by Stable Isotope Dilution Assays Based on Novel Syntheses of Carbon-13-Labeled γ-Lactones and Deuterium-Labeled δ-Lactones in Combination with Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry

(2017) Jessica Schütt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

(2017) Nerea Martínez-Onandi et al.   MEAT SCIENCE

Comparison of fatty acid methyl esters of palm and palmist oils determined by GCxGC–ToF–MS and GC–MS/FID

(2017) G.P.P. Kamatou et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

(2016) N. Martínez-Onandi et al.   MEAT SCIENCE

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham

(2016) Nerea Martínez-Onandi et al.   MEAT SCIENCE

Determination of furfural and hydroxymethylfurfural from baby formula using headspace solid phase microextraction based on nanostructured polypyrrole fiber coupled with ion mobility spectrometry

(2015) Mahdie Kamalabadi et al.   FOOD CHEMISTRY

Identification and origin of odorous sulfur compounds in cooked ham

(2014) Caroline Thomas et al.   FOOD CHEMISTRY

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

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

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

(2012) Jiamei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE