Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

(2019) Guoshun Chen et al.   Food Science & Nutrition

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

(2019) Dong Han et al.   MOLECULES

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Effect of postmortem aging time on flavor profile of stewed pork rib broth

(2018) Miaomiao Hou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins

(2017) Göker Gürbüz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

(2017) Damian Frank et al.   MEAT SCIENCE

Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle

(2017) Hoa Van Ba et al.   Animal Production Science

Discrimination of Adulterated Sesame Oil Using Mid-infrared Spectroscopy and Chemometrics

(2015) Xiande Zhao et al.   Food Analytical Methods

Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time

(2015) Yingqiu Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

(2015) Yingqiu Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages

(2013) Fabio Coloretti et al.   MEAT SCIENCE

Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat1

(2012) H. Zhuang et al.   POULTRY SCIENCE

Repellent activity of alligator pepper, Aframomum melegueta, and ginger, Zingiber officinale, against the maize weevil, Sitophilus zeamais

(2009) Donald A. Ukeh et al.   PHYTOCHEMISTRY

Effect of pork meat proteins on the binding of volatile compounds

(2007) María Pérez-Juan et al.   FOOD CHEMISTRY