Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

(2016) Na Wu et al.   FISHERIES SCIENCE

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

(2015) Sandra Stojković et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

(2015) Laura Lorido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

(2013) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach

(2013) Monica Laureati et al.   MEAT SCIENCE

Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality

(2013) Diego L. García-González et al.   TALANTA

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS