Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA

(2021) Yu Zhao et al.   Food Analytical Methods

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

(2021) Dong Han et al.   Foods

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Rapid discrimination of Citrus reticulata ‘Chachi’ by headspace-gas chromatography-ion mobility spectrometry fingerprints combined with principal component analysis

(2020) Weisheng Lv et al.   FOOD RESEARCH INTERNATIONAL

Are Meat Quality Traits and Sensory Attributes in Favor of Slow-Growing Chickens?

(2020) Erika Pellattiero et al.   Animals

Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing

(2020) Yuanrui Yu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

(2020) Rong-Qiang He 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

Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

(2019) Andrés Martín-Gómez et al.   MEAT SCIENCE

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

Identification of Fresh-Chilled and Frozen-Thawed Chicken Meat and Estimation of their Shelf Life Using an E-Nose Machine Coupled Fuzzy KNN

(2019) Esmaeil Mirzaee-Ghaleh et al.   Food Analytical Methods

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

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

(2018) Yiru Zhang et al.   JOURNAL OF CEREAL SCIENCE

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Effects of genomic selection for intramuscular fat content in breast muscle in Chinese local chickens

(2018) R. Liu et al.   ANIMAL GENETICS

Electronic Nose and Exhaled Breath NMR-based Metabolomics Applications in Airways Disease

(2016) Giuseppe Santini et al.   CURRENT TOPICS IN MEDICINAL CHEMISTRY

Salt reduction: Moving from consumer awareness to action

(2016) Elizabeth H. Zandstra et al.   FOOD QUALITY AND PREFERENCE

Analysis of volatile compounds of clove (syzygium aromaticum) buds as influenced by growth phase and investigation of antioxidant activity of clove extracts

(2015) Hiroko Kasai et al.   FLAVOUR AND FRAGRANCE JOURNAL

Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis

(2015) Zuobing Xiao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Flavour Chemistry of Chicken Meat: A Review

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

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

(2013) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Volatile Compounds of Black Cumin Seeds (Nigella sativa L.) from Microwave-Heating and Conventional Roasting

(2012) Mustafa Kiralan   JOURNAL OF FOOD SCIENCE

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Electronic Nose Based on Metal Oxide Semiconductor Sensors as an Alternative Technique for the Spoilage Classification of Red Meat

(2008) Noureddine El Barbri et al.   SENSORS