Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

(2020) Wensheng Yao et al.   POULTRY SCIENCE

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken

(2019) Yiqun Cheng et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

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

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Heterocyclic aromatic amine concentrations and quality characteristics of traditional smoked and roasted poultry products on the northern Chinese market

(2019) Lang Zhang et al.   FOOD AND CHEMICAL TOXICOLOGY

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

(2019) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Rongxin Wen et al.   MEAT SCIENCE

Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods

(2018) Mina K. Kim et al.   FOOD CHEMISTRY

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

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

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Application of electronic tongue for fresh foods quality evaluation: A review

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

(2018) Erick Saldaña et al.   MEAT SCIENCE

Effects of Smoking or Baking Procedures during Sausage Processing on the Formation of Heterocyclic Amines Measured Using UPLC-MS/MS

(2018) Diaodiao Yang et al.   FOOD CHEMISTRY

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

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

(2017) Laurianne Paravisini et al.   FOOD RESEARCH INTERNATIONAL

Electronic nose system based on polyaniline films sensor array with different dopants for discrimination of artificial aromas

(2017) Lídia Tiggemann et al.   Innovative Food Science & Emerging Technologies

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

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

(2016) E. Ledesma et al.   FOOD CONTROL

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

(2015) Laurianne Paravisini et al.   FOOD CHEMISTRY

Characterisation of volatile compounds in a smoke flavouring from rice husk

(2013) Jorge A. Pino   FOOD CHEMISTRY

Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

(2013) Wen-Chieh Sung   JOURNAL OF FOOD AND DRUG ANALYSIS

Characterisation of odour-active compounds in aged rum

(2011) Jorge A. Pino et al.   FOOD CHEMISTRY

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

(2009) Serkan Selli et al.   MICROCHEMICAL JOURNAL

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

(2008) Carolina Perez Locas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY