Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage

Metabolic footprint analysis of volatile metabolites by gas chromatography-ion mobility spectrometry to discriminate between different fermentation temperatures during Streptococcus thermophilus milk fermentation

(2021) Shuai Guo et al.   JOURNAL OF DAIRY SCIENCE

Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions

(2021) Duo Feng et al.   JOURNAL OF FOOD QUALITY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

(2020) Li Zhang et al.   International Journal of Analytical Chemistry

Early detection and monitoring for Aspergillus flavus contamination in maize kernels

(2020) Hongbo Li et al.   FOOD CONTROL

Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk

(2019) Mohamed Ziyaina et al.   FOOD CONTROL

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

(2019) Dimitrios E. Pavlidis et al.   MEAT SCIENCE

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

(2019) Maykel Hernández-Mesa et al.   MOLECULES

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Usefulness of GC-IMS for rapid quantitative analysis without sample treatment: Focus on ethanol, one of the potential classification markers of olive oils

(2019) María del Mar Contreras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky

(2019) Ge Han et al.   MEAT SCIENCE

Correlation of volatile compound concentrations with bacterial counts in whole pasteurised milk under various storage conditions

(2018) Mohamed Ziyaina et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Detection of Adulteration in Canola Oil by Using GC-IMS and Chemometric Analysis

(2018) Tong Chen et al.   International Journal of Analytical Chemistry

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

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese

(2018) Marilena Marino et al.   FOOD MICROBIOLOGY

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The aggregation behavior and interactions of yak milk protein under thermal treatment

(2016) T.T. Wang et al.   JOURNAL OF DAIRY SCIENCE

Isolation, structure elucidation and DFT study on two novel oligosaccharides from yak milk

(2016) Meenakshi Singh et al.   JOURNAL OF MOLECULAR STRUCTURE

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential

(2015) Mario von Neubeck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

On-line headspace-multicapillary column-ion mobility spectrometry hyphenation as a tool for the determination of off-flavours in foods

(2014) Isabel Márquez-Sillero et al.   JOURNAL OF CHROMATOGRAPHY A

Formation of Aldehyde and Ketone Compounds during Production and Storage of Milk Powder

(2012) Yanhua Li et al.   MOLECULES

Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes’ milk cheese

(2011) Carmen C. Licón et al.   INTERNATIONAL DAIRY JOURNAL

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY