Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures

(2020) Hong-Sik Hwang et al.   FOOD CHEMISTRY

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

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

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi 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

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

(2018) Kayley R. Wall et al.   MEAT SCIENCE

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS

(2017) Daniel Klein et al.   Food Analytical Methods

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

(2017) Dengyong Liu et al.   JOURNAL OF FOOD SCIENCE

Applications of solid-phase microextraction in food analysis

(2016) Chang-Hua Xu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Review on Ion Mobility Spectrometry. Part 1: current instrumentation

(2015) R. Cumeras et al.   ANALYST

Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST

(2015) Marta Mikš-Krajnik et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

The power of ion mobility-mass spectrometry for structural characterization and the study of conformational dynamics

(2014) Francesco Lanucara et al.   Nature Chemistry

Ion spectrometric detection technologies for ultra-traces of explosives: A review

(2011) Marko Mäkinen et al.   MASS SPECTROMETRY REVIEWS

Ion mobility spectrometry of volatile compounds from Iberian pig fat for fast feeding regime authentication

(2008) Ruth Alonso et al.   TALANTA