Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS

Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment

(2022) Jing Bai et al.   FOOD CHEMISTRY

Flavor profile of dried shrimp at different processing stages

(2021) Mengyue Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

(2020) Shuai Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification and analysis of the flavor characteristics of unfermented stinky tofu brine during fermentation using SPME-GC–MS, e-nose, and sensory evaluation

(2020) Yang Wang et al.   Journal of Food Measurement and Characterization

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Zehan Wang et al.   FOOD CHEMISTRY

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

(2019) Małgorzata Starowicz et al.   FOOD REVIEWS INTERNATIONAL

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

(2019) Yiqi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

(2019) Qi Lu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Sensory properties of Nordic edible mushrooms

(2018) Heikki Aisala 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

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

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

(2016) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Amino Acid Degradations Produced by Lipid Oxidation Products

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

Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits

(2015) Shanshan Qiu et al.   JOURNAL OF FOOD SCIENCE

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography-Mass Spectrometry-Olfactometry

(2014) Na Wu et al.   JOURNAL OF FOOD SCIENCE

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

(2011) Guowan Su et al.   FOOD RESEARCH INTERNATIONAL

Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry

(2009) Zhuomin Zhang et al.   ANALYTICA CHIMICA ACTA