Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis

Comparative Analysis of Pu-erh and Fuzhuan Teas by Fully Automatic Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry and Chemometric Methods

(2014) Shidong Lv et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate

(2013) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods

(2013) Vilma Kraujalytė et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of dietary plant protein levels on the volatile composition of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

(2011) J.M.G. Silva et al.   FOOD CHEMISTRY

Recent trends in solid phase spectrometry: 2003–2009. A Review

(2010) Shiro Matsuoka et al.   ANALYTICA CHIMICA ACTA

Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC-olfactometry

(2010) Kristel Kaseleht et al.   FLAVOUR AND FRAGRANCE JOURNAL

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Strategy for the identification of key odorants: Application to shrimp aroma

(2009) S. Rochat et al.   JOURNAL OF CHROMATOGRAPHY A

Headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometric methodology for the establishment of the volatile composition of Passiflora fruit species

(2009) M. Pontes et al.   MICROCHEMICAL JOURNAL