Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

(2018) Vasiliki Gkarane et al.   JOURNAL OF FOOD SCIENCE

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

(2018) Mónica Bueno et al.   FOOD CHEMISTRY

Comparison of Two Volatile Sampling Techniques Based on Different Loading Factors in Determination of Volatile Organic Compounds Released from Spoiled Raw Beef

(2017) Aylin Met et al.   Food Analytical Methods

Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS

(2017) Xiaodan Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

(2016) Chris Kerth   MEAT SCIENCE

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)

(2014) Jinjie Zhou et al.   Food Analytical Methods

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

(2014) Yukiko Takakura et al.   MEAT SCIENCE

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

(2013) José M. Lorenzo   MEAT SCIENCE

Evaluation of Volatile Compounds Isolated from Pork Loin (Longissimus dorsi) as Affected by Fiber Type of Solid-phase Microextraction (SPME), Preheating and Storage Time

(2012) Sung-Yong Park et al.   Korean Journal for Food Science of Animal Resources

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

A headspace solid-phase microextraction gas-chromatographic mass-spectrometric method (HS-SPME–GC/MS) to quantify hexanal in butter during storage as marker of lipid oxidation

(2011) Sara Panseri et al.   FOOD CHEMISTRY

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

(2011) P.J. Watkins et al.   MEAT SCIENCE

Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction

(2010) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

Ewe’s Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb

(2010) Elisabeth Almela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk

(2010) Eunate Abilleira et al.   JOURNAL OF DAIRY RESEARCH

Analysis of Volatile Compounds in Beef Fat by Dynamic-Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry

(2008) A. Watanabe et al.   JOURNAL OF FOOD SCIENCE