Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis

Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

(2020) Di Zhang et al.   Journal of Aquatic Food Product Technology

A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity

(2020) Acácio Antonio Ferreira ZIELINSKI et al.   Food Science and Technology

Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)

(2019) Juan Calanche et al.   FOOD RESEARCH INTERNATIONAL

Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods

(2019) Namhyeok Chung et al.   FOOD CHEMISTRY

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

(2019) Yiqi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis

(2019) Madson Moreira NASCIMENTO et al.   Food Science and Technology

Characterization of leaves used in infusion preparation grown in northeastern Brazil by chemometric methods based on their multi-elemental composition

(2018) Maria de Fátima Lopes FERNANDES et al.   Food Science and Technology

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

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

Characterization of leaves used in infusion preparation grown in northeastern Brazil by chemometric methods based on their multi-elemental composition

(2018) Maria de Fátima Lopes FERNANDES et al.   Food Science and Technology

Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

(2018) Yui Okabe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

(2018) Maurício Bonatto Machado de Castilhos et al.   FOOD CHEMISTRY

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

(2018) Xiaohua Chen 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

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

(2017) Choon Yoong Cheok 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

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

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

(2016) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

(2016) Thanyaporn Kleekayai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

Relation of sensory perception with chemical composition of bioprocessed lingonberry

(2014) Kaarina Viljanen et al.   FOOD CHEMISTRY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

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

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

New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying

(2013) Hugo A. L. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

(2011) Fei lu et al.   FOOD CHEMISTRY

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

(2011) Takayuki Miyazaki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis

(2010) Zoltán Kovács et al.   JOURNAL OF CHEMOMETRICS

Strategy for the identification of key odorants: Application to shrimp aroma

(2009) S. Rochat et al.   JOURNAL OF CHROMATOGRAPHY A