Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

Modelling the Maillard reaction during the cooking of a model cheese

(2015) Emmanuel Bertrand et al.   FOOD CHEMISTRY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Detection of coffee flavour ageing by solid-phase microextraction/surface acoustic wave sensor array technique (SPME/SAW)

(2015) Nicole Barié et al.   FOOD CHEMISTRY

Analysis of plasticiser migration to meat roasted in plastic bags by SPME–GC/MS

(2015) Miriany Avelino Moreira et al.   FOOD CHEMISTRY

Detecting internal quality of peanuts during storage using electronic nose responses combined with physicochemical methods

(2015) Zhenbo Wei et al.   FOOD CHEMISTRY

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

(2015) Yingzheng Yao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

(2015) I. Romero et al.   TALANTA

NMR investigation of acrolein stability in hydroalcoholic solution as a foundation for the valid HS-SPME/GC–MS quantification of the unsaturated aldehyde in beverages

(2014) Martin Kächele et al.   ANALYTICA CHIMICA ACTA

The potential of e-nose aroma profiling for identifying the geographical origin of licorice (Glycyrrhiza glabra L.) roots

(2014) Mariateresa Russo et al.   FOOD CHEMISTRY

Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)

(2013) Ola Lasekan et al.   FOOD CHEMISTRY

Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews

(2013) Zhizhe Dong et al.   FOOD CHEMISTRY

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

(2013) Katrien Broekaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

(2012) Pablo Montero-Prado et al.   FOOD CHEMISTRY

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubraSieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

(2012) Wenhuai Kang et al.   JOURNAL OF FOOD SCIENCE

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

(2012) P.J. Watkins et al.   MEAT SCIENCE

Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

(2011) María Daniela Juárez et al.   FOOD CONTROL

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

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

Nondestructive measurement of soluble solid content of navel orange fruit by visible–NIR spectrometric technique with PLSR and PCA-BPNN

(2009) Yande Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat Quality Assessment by Electronic Nose (Machine Olfaction Technology)

(2009) Mahdi Ghasemi-Varnamkhasti et al.   SENSORS

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY