Application of gas chromatography‐ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐nose (uf‐GC E‐nose) to distinguish four Chinese freshwater fishes at both raw and cooked status

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology

(2020) Ji‐Yu Nie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation

(2020) Dawei Yu et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

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

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coupling laser desorption with gas chromatography and ion mobility spectrometry for improved olive oil characterisation

(2018) Sascha Liedtke et al.   FOOD CHEMISTRY

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

Multivariate statistical analysis for the identification of potential seafood spoilage indicators

(2018) L. Kuuliala et al.   FOOD CONTROL

Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

(2018) Hayley Rottiers et al.   Food Analytical Methods

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Application of an Electronic Nose Coupled with Fuzzy-Wavelet Network for the Detection of Meat Spoilage

(2017) Vassilis S. Kodogiannis   Food and Bioprocess Technology

Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

(2017) Mohamed Ahmed Abbas Mahmoud et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation

(2017) Natália S. Janzantti et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Removal of Rancid-Acid Odor of Expeller-Pressed Virgin Coconut Oil by Gamma Irradiation: Evaluation by Sensory and Electronic Nose Technology

(2016) Probir Kumar Ghosh et al.   Food and Bioprocess Technology

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage

(2016) Kun Sha et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC-MS

(2016) Jin-Lin Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Principal component analysis: a review and recent developments

(2016) Ian T. Jolliffe et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY A-MATHEMATICAL PHYSICAL AND ENGINEERING SCIENCES

Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis

(2016) Yufei Chang et al.   Journal of Ocean University of China

Use of Electronic Nose and Tongue to Track Freshness of Cherry Tomatoes Squeezed for Juice Consumption: Comparison of Different Sensor Fusion Approaches

(2014) Xuezhen Hong et al.   Food and Bioprocess Technology

Changes in Volatile Compounds of Dark and Ordinary Muscles of Yellowtail (Seriola quinqueradiata) During Short-Term Cold Storage

(2014) Shota Tanimoto et al.   Journal of Aquatic Food Product Technology

Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition

(2013) N. López de Lerma et al.   Food and Bioprocess Technology

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

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

(2009) Jing-Ke Liu et al.   FISHERIES 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

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY