Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

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

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

Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

(2010) Jacobo Iglesias et al.   FOOD CHEMISTRY

Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

(2010) Hui-Zi Yu et al.   FOOD RESEARCH INTERNATIONAL

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Optimization of summer truffle aroma analysis by SPME: Comparison of extraction with different polarity fibres

(2009) Paloma Díaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation into the production of 2-Pentylfuran byAspergillus fumigatusand other respiratory pathogensin vitroand human breath samples

(2008) Mona Syhre et al.   MEDICAL MYCOLOGY