Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

MetaboAnalyst 5.0: narrowing the gap between raw spectra and functional insights

(2021) Zhiqiang Pang et al.   NUCLEIC ACIDS RESEARCH

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

(2020) Zhaoxia Yang et al.   Food Bioscience

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

E-nose Prototype to Monitoring the Growth and Maturation of Peaches in the Orchard

(2020) Henike Guilherme Jordan Voss et al.   IEEE SENSORS JOURNAL

Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

(2020) Keyu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correlation analysis of the age of brandy and volatiles in brandy by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

(2020) Siying Li et al.   MICROCHEMICAL JOURNAL

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

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

(2020) Xiaoai Chen et al.   FOOD RESEARCH INTERNATIONAL

Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR

(2020) Yanan Sun et al.   JOURNAL OF FOOD ENGINEERING

Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation

(2020) Ning Zhu et al.   FOOD CHEMISTRY

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

(2019) Andrés Martín-Gómez et al.   MEAT SCIENCE

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

(2019) Yueqi Wang et al.   FOOD CHEMISTRY

Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

(2019) Joshua H. Aheto et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

(2019) Maykel Hernández-Mesa et al.   MOLECULES

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

(2019) Qian Guo et al.   JOURNAL OF FOOD SCIENCE

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

(2018) Mónica Flores   MEAT SCIENCE

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

(2017) Xuefeng Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2016) Na Wu et al.   FISHERIES SCIENCE

Volatile chemical spoilage indexes of raw Atlantic salmon ( Salmo salar ) stored under aerobic condition in relation to microbiological and sensory shelf lives

(2016) Marta Mikš-Krajnik et al.   FOOD MICROBIOLOGY

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

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

(2016) Nives Marušić Radovčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Non-destructively sensing pork’s freshness indicator using near infrared multispectral imaging technique

(2015) Qiping Huang et al.   JOURNAL OF FOOD ENGINEERING

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2014) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components

(2013) Hoa Van Ba et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Volatile compounds of the green alga, Capsosiphon fulvescens

(2011) Sang-Mi Sun et al.   JOURNAL OF APPLIED PHYCOLOGY

Application of linear/non-linear classification algorithms in discrimination of pork storage time using Fourier transform near infrared (FT-NIR) spectroscopy

(2011) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pyrazines: occurrence, formation and biodegradation

(2009) Rudolf Müller et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE