Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

(2013) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Optimization of Disk Sorptive Extraction Based on Monolithic Material for the Determination of Aroma Compounds from Lantana camara L. by Gas Chromatography-Mass Spectrometry

(2012) Hye-Jin Jang et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Odor Detection by Humans of Lineal Aliphatic Aldehydes and Helional as Gauged by Dose–Response Functions

(2010) J. Enrique Cometto-Muñiz et al.   CHEMICAL SENSES

Determination of carbonyl compounds in fish species samples with solid-phase microextraction with on-fibre derivatization

(2010) Jacobo Iglesias et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

(2010) Gonca Gul Cayhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of odour active volatile compounds of New Zealand sea urchin (Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method

(2009) J. Niimi et al.   FOOD CHEMISTRY

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

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review

(2007) Beata Plutowska et al.   FOOD CHEMISTRY