Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

(2021) Lei Zhou et al.   Foods

Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon

(2021) Jian Zhang 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

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

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

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

(2020) Larissa de Lima Alves et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound as a potential process to tenderize beef: Sensory and technological parameters

(2019) Esmeralda Peña-Gonzalez et al.   ULTRASONICS SONOCHEMISTRY

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

(2019) Jian Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

(2019) Yao Bi et al.   Journal of Food Measurement and Characterization

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

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound

(2018) Anran Wang et al.   FOOD CHEMISTRY

Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami

(2018) Larissa de Lima Alves et al.   FOOD RESEARCH INTERNATIONAL

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

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

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle

(2018) Aristide Maggiolino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

(2016) Da-cheng Kang et al.   Innovative Food Science & Emerging Technologies

Amino Acid Degradations Produced by Lipid Oxidation Products

(2015) Francisco J. Hidalgo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Benzo(a)pyrene penetration on a smoked meat product during smoking time

(2014) E. Ledesma et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compounds from Iberian hams: a review

(2012) M. León-Camacho et al.   GRASAS Y ACEITES