Characterization of Farmed Ovate Pompano (Trachinotus ovatus Linnaeus) Freshness during Ice Storage by Monitoring the Changes of Volatile Profile

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

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Study on the volatile profile characteristics of oyster Crassostrea gigas during storage by a combination sampling method coupled with GC/MS

(2009) Zhuomin Zhang et al.   FOOD CHEMISTRY

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY

Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry

(2008) Silvia Soncin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE