Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

(2020) Biao Suo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

(2020) Xiaoai Chen et al.   FOOD RESEARCH INTERNATIONAL

Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood

(2019) Marianne Swaney-Stueve et al.   JOURNAL OF FOOD SCIENCE

Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

(2019) Kai-Min Yang et al.   FOOD CHEMISTRY

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

Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature

(2019) Chunhui Dong et al.   MEAT SCIENCE

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages

(2018) Jak-anan Malarut et al.   FOOD CONTROL

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

Effects of feeding legume-grass pasture and different concentrate levels on fatty acid profile, volatile compounds, and off-flavor of the M. longissimus thoracis

(2018) A.P.B. Fruet et al.   MEAT SCIENCE

Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

(2018) Hongwei Wang et al.   MOLECULES

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

(2018) Xiaoxi Wang et al.   MEAT 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

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

(2016) E. Ledesma et al.   FOOD CONTROL

Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

(2014) Mina Kargozari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionality of liquid smoke as an all-natural antimicrobial in food preservation

(2014) Jody M. Lingbeck et al.   MEAT SCIENCE

Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

(2013) D.K. Essumang et al.   FOOD AND CHEMICAL TOXICOLOGY

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

(2013) Alexander Hitzel et al.   FOOD CHEMISTRY

Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

(2013) Naourez Ktari et al.   MEAT SCIENCE

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer

(2011) M. Nurjuliana et al.   MEAT SCIENCE

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE