Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression

Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression

(2017) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation

(2016) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of pulsed pressure-assisted brining on lipid oxidation and volatiles development in pork bacon during salting and drying-ripening

(2015) Guofeng Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces

(2013) Motonaka Kuroda et al.   FOOD CHEMISTRY

Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis

(2013) Shiqing Song et al.   FOOD CHEMISTRY

Effect of nitrite on the odourant volatile fraction of cooked ham

(2013) Caroline Thomas et al.   FOOD CHEMISTRY

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

(2013) Magda Brattoli et al.   SENSORS

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

(2011) Michelle Mitchell et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Invited Review Article: An odor-sensing system—powerful technique for foodstuff studies

(2011) T. M. Dymerski et al.   REVIEW OF SCIENTIFIC INSTRUMENTS

Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

(2010) A.K.M.A. Shah et al.   FOOD CHEMISTRY

Partial least squares regression as an alternative to current regression methods used in ecology

(2009) Luis M. Carrascal et al.   OIKOS

The influence of cooking rate and holding time on beef chuck and round flavor

(2007) J.M. James et al.   MEAT SCIENCE