Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration

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

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis

(2021) Anthony P. Bassey et al.   FOOD RESEARCH INTERNATIONAL

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Transcriptomic-proteomic integration: A powerful synergy to elucidate the mechanisms of meat spoilage in the cold chain

(2021) Anthony Pius Bassey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller’s Temperature and Air Humidity

(2021) Xiaonan Jia et al.   Foods

Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins

(2021) Anthony P. Bassey et al.   FOOD CONTROL

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

(2021) Di Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles

(2020) Yujiao Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

(2020) Maimunah Mohd Ali et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulated Limonene: A Pleasant Lemon-Like Aroma with Promising Application in the Agri-Food Industry. A Review

(2020) María Dolores Ibáñez et al.   MOLECULES

Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening

(2020) Zhenli Xu et al.   Food Bioscience

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

(2020) Bing Zhao et al.   Food Science and Human Wellness

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

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of phase behavior for ionic liquid catalysts with reactants/products on reactivity of esterification from long-chain fatty alcohols and fatty acids

(2019) Yuki Kohno et al.   FLUID PHASE EQUILIBRIA

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

(2019) Maykel Hernández-Mesa et al.   MOLECULES

Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

(2019) Keping Ye et al.   FOOD CONTROL

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

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice

(2017) Carmen Barba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The combined effects of superchilling and packaging on the shelf life of lamb

(2017) M. Bellés et al.   MEAT SCIENCE

Electronic noses: Powerful tools in meat quality assessment

(2017) Wojciech Wojnowski et al.   MEAT SCIENCE

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

(2016) Yali Dang et al.   International Journal of Food Engineering

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

(2016) Yali Dang et al.   International Journal of Food Engineering

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Electronic-Nose Applications for Fruit Identification, Ripeness and Quality Grading

(2015) Manuela Baietto et al.   SENSORS

Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control

(2014) Janneth Gallegos et al.   Food Analytical Methods

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

(2014) Stéphane Chaillou et al.   ISME Journal

Evolution under different storage conditions of anomalous blue coloration of Mozzarella cheese intentionally contaminated with a pigment-producing strain of Pseudomonas fluorescens

(2014) B.T. Cenci-Goga et al.   JOURNAL OF DAIRY SCIENCE

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

(2012) Olga S. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

A review of recent, unconventional applications of ion mobility spectrometry (IMS)

(2011) Sergio Armenta et al.   ANALYTICA CHIMICA ACTA

Characterisation of odour-active compounds in aged rum

(2011) Jorge A. Pino et al.   FOOD CHEMISTRY

Sensory characteristics of meat cooked for prolonged times at low temperature

(2011) Line Christensen et al.   MEAT SCIENCE

Discrimination and prediction of multiple beef freshness indexes based on electronic nose

(2011) Xuezhen Hong et al.   SENSORS AND ACTUATORS B-CHEMICAL

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

(2010) V. Varlet et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

(2010) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of meat freshness with metal oxide sensor microarray electronic nose: A practical approach

(2009) V.Yu. Musatov et al.   SENSORS AND ACTUATORS B-CHEMICAL

Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

(2008) Diana Martin et al.   FOOD CHEMISTRY

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY

Ion mobility spectrometry detection for gas chromatography

(2007) Abu B. Kanu et al.   JOURNAL OF CHROMATOGRAPHY A

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE