Real-Time Detection of Volatiles Released During Meat Spoilage: a Case Study of Modified Atmosphere-Packaged Chicken Breast Fillets Inoculated with Br. thermosphacta

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

(2016) Elina Jääskeläinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

(2015) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Determination of the Freshness of Beef Strip Loins (M. longissimus lumborum) Using Electronic Nose

(2014) Ye Xiao et al.   Food Analytical Methods

Activities of strains of Brochothrix thermosphacta in vitro and in meat

(2014) Annalisa Casaburi et al.   FOOD RESEARCH INTERNATIONAL

Wine analysis by FastGC proton-transfer reaction-time-of-flight-mass spectrometry

(2014) Andrea Romano et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Evaluation of chicken freshness using a low-cost colorimetric sensor array with AdaBoost–OLDA classification algorithm

(2014) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage

(2014) P. Silcock et al.   Food Packaging and Shelf Life

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breast fillets

(2013) A. Sahar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications

(2013) Erika Zardin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

On the performance of proton-transfer-reaction mass spectrometry for breath-relevant gas matrices

(2013) J Beauchamp et al.   MEASUREMENT SCIENCE and TECHNOLOGY

Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS

(2012) Alicia Olivares et al.   FOOD CHEMISTRY

A comparison of Raman and FT-IR spectroscopy for the prediction of meat spoilage

(2012) Anthoula A. Argyri et al.   FOOD CONTROL

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

(2010) Leo Gallas et al.   ACTA VETERINARIA BRNO

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

(2010) Paramita Bhattacharjee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

On-Line Monitoring of Microbial Volatile Metabolites by Proton Transfer Reaction-Mass Spectrometry

(2008) M. Bunge et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition

(2008) A. M. Herrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

(2008) Mohammed Salim Ammor et al.   MEAT SCIENCE

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

(2007) Ana M. Herrero   FOOD CHEMISTRY

Effects of carbon dioxide in breath gas on proton transfer reaction-mass spectrometry (PTR-MS) measurements

(2007) L. Keck et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY