The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

Identification of the main aroma compounds in Chinese local chicken high-quality meat

(2021) Yuxi Jin et al.   FOOD CHEMISTRY

Metabolomic approach to measuring quality of chilled chicken meat during storage

(2020) Dongling Wen et al.   POULTRY SCIENCE

Taste-Active and Nutritional Components of Thai Native Chicken Meat: a Perspective of Consumer Satisfaction

(2020) Phatthawin Lengkidworraphiphat et al.   Food Science of Animal Resources

Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

(2019) Jun Chen et al.   SENSORS

Effect of amino acids and their derivatives on meat quality of finishing pigs

(2019) Xianyong Ma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage

(2018) Qian Li et al.   FOOD MICROBIOLOGY

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

(2018) Żaneta Zdanowska-Sąsiadek et al.   MOLECULES

Simultaneous quantification by HPLC of purines in umami soup stock and evaluation of their effects on extracellular and intracellular purine metabolism

(2018) T. Fukuuchi et al.   NUCLEOSIDES NUCLEOTIDES & NUCLEIC ACIDS

On the Temporal Stability of Analyte Recognition with an E-Nose Based on a Metal Oxide Sensor Array in Practical Applications

(2018) Ilia Kiselev et al.   SENSORS

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers

(2016) U. Rajkumar et al.   BRITISH POULTRY SCIENCE

Applications of electronic noses in meat analysis

(2016) Elżbieta GÓRSKA-HORCZYCZAK et al.   Food Science and Technology

Survey of polycyclic aromatic hydrocarbons of vegetable oils and oilseeds by GC-MS in China

(2016) Long-Kai Shi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

(2016) Anna Gliszczyńska-Świgło et al.   Food Analytical Methods

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications of electronic noses in meat analysis

(2016) Elżbieta GÓRSKA-HORCZYCZAK et al.   Food Science and Technology

The fatty acid, amino acid, and mineral composition of Egyptian goose meat as affected by season, gender, and portion

(2015) Greta Geldenhuys et al.   POULTRY SCIENCE

Effects of different rearing systems on meat production traits and meat fiber microstructure of Beijing-you chicken

(2014) Dezhi Fu et al.   ANIMAL SCIENCE JOURNAL

Quality Assessment of the Breast Meat from WoorimatdagTMand Broilers

(2014) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors

(2013) Xiaojing Tian et al.   JOURNAL OF FOOD ENGINEERING

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

(2013) Dashdorj Dashmaa et al.   Korean Journal for Food Science of Animal Resources

Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions

(2013) Luděk Bartoň et al.   MEAT SCIENCE

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Effect of increasing levels of bioflavonoids in broiler feed on plasma anti-oxidative potential, lipid metabolites, and fatty acid composition of meat

(2013) A. A. Kamboh et al.   POULTRY SCIENCE

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

(2013) S. Jung et al.   POULTRY SCIENCE

Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

(2012) Hee-Joon Jeon et al.   Korean Journal for Food Science of Animal Resources

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Nondestructive methods for quality evaluation of livestock products

(2011) K. Narsaiah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in some physicochemical properties and fatty acid composition of irradiated meatballs during storage

(2011) Umit Gecgel   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of breast muscle meat quality in 2 broiler breeds

(2011) G. P. Zhao et al.   POULTRY SCIENCE

Composition of amino acids in feed ingredients for animal diets

(2010) Xilong Li et al.   AMINO ACIDS

Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction

(2010) Pilar Arias Abrodo et al.   FOOD CHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Variation of meat quality traits among five genotypes of chicken

(2009) H. Tang et al.   POULTRY SCIENCE

Chemical Compositions, Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats

(2008) Kanok-Orn Intarapichet et al.   JOURNAL OF POULTRY SCIENCE

Determination of volatile compounds in San Daniele ham using headspace GC–MS

(2007) Brigitta Gaspardo et al.   MEAT SCIENCE