标题
Chromatographic fingerprint application possibilities in food authentication
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2022-01-06
DOI
10.1007/s00217-021-03953-1
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
- (2021) Fang Wang et al. MEAT SCIENCE
- Detection of Alternaria alternata in tomato juice and fresh fruit by the production of its biomass, respiration, and volatile compounds
- (2021) Rosa Isela Ventura-Aguilar et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Volatile fingerprint of food products with untargeted SIFT-MS data coupled with mixOmics methods for profile discrimination: Application case on cheese
- (2021) Marine Reyrolle et al. FOOD CHEMISTRY
- Principles and recent advances in electronic nose for quality inspection of agricultural and food products
- (2020) Maimunah Mohd Ali et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork
- (2020) E. Górska-Horczyczak et al. SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE
- The Quality of Ecologically and Conventionally Grown White and Brown Agaricus bisporus Mushrooms
- (2020) Aurelija Paulauskienė et al. Sustainability
- Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry
- (2018) I.C.J. Silvis et al. FOOD CHEMISTRY
- Influence of different levels of sodium chloride and of a reduced-sodium salt substitute on volatiles formation and sensory quality of wheat bread
- (2018) Antonio Raffo et al. JOURNAL OF CEREAL SCIENCE
- Establishment of authenticity and typicality of sugarcane honey based on volatile profile and multivariate analysis
- (2017) Pedro Silva et al. FOOD CONTROL
- Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey
- (2017) M. Kosar et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Chromatographic fingerprinting: An innovative approach for food 'identitation' and food authentication – A tutorial
- (2016) Luis Cuadros-Rodríguez et al. ANALYTICA CHIMICA ACTA
- Authentication of Italian PDO lard using NIR spectroscopy, volatile profile and fatty acid composition combined with chemometrics
- (2016) L. Chiesa et al. FOOD CHEMISTRY
- Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose
- (2016) Fei Pei et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
- (2016) Grażyna Budryn et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Food authentication: Techniques, trends & emerging approaches
- (2016) Georgios P. Danezis et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Differentiation Between Spirits According to Their Botanical Origin
- (2015) Paulina Wiśniewska et al. Food Analytical Methods
- Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland
- (2015) Hanna Ciemniewska-Żytkiewicz et al. FOOD CHEMISTRY
- Analysis of Whiskey by Dispersive Liquid–Liquid Microextraction Coupled with Gas Chromatography/Mass Spectrometry: An Upper Division Analytical Chemistry Experiment Guided by Green Chemistry
- (2015) Janel E. Owens et al. JOURNAL OF CHEMICAL EDUCATION
- Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds
- (2015) Antonio Raffo et al. JOURNAL OF CHROMATOGRAPHY A
- Meat flavor precursors and factors influencing flavor precursors—A systematic review
- (2015) Muhammad Issa Khan et al. MEAT SCIENCE
- Volatile sampling by headspace techniques
- (2015) A.C. Soria et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Application of Gas Chromatography to Analysis of Spirit-Based Alcoholic Beverages
- (2014) Paulina Wiśniewska et al. CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
- Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles
- (2013) Rosaria Costa et al. ANALYTICA CHIMICA ACTA
- Home conservation strategies for tomato (Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation?
- (2013) Catherine M.G.C. Renard et al. FOOD CHEMISTRY
- Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC–O–MS)
- (2013) Paula Vera et al. FOOD CHEMISTRY
- Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing
- (2013) Brian Farneti et al. FOOD RESEARCH INTERNATIONAL
- A review of volatile sulfur-containing compounds from terrestrial plants: biosynthesis, distribution and analytical methods
- (2012) M. Iranshahi JOURNAL OF ESSENTIAL OIL RESEARCH
- Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky
- (2012) R. I. Aylott et al. JOURNAL OF THE INSTITUTE OF BREWING
- Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds
- (2012) Angelika Ziółkowska et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS
- (2011) Angélique Villière et al. FOOD CHEMISTRY
- Review of the current application of fingerprinting allowing detection of food adulteration and fraud in China
- (2011) Jia Zhang et al. FOOD CONTROL
- The volatile fraction profiling of fresh tomatoes and triple concentrate tomato pastes as parameter for the determination of geographical origin
- (2011) Gabriella Lo Feudo et al. FOOD RESEARCH INTERNATIONAL
- Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry
- (2011) Eugenio Aprea et al. JOURNAL OF CHROMATOGRAPHY A
- Chemical and biological properties of the world's most expensive spice: Saffron
- (2010) John P. Melnyk et al. FOOD RESEARCH INTERNATIONAL
- Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
- (2008) Kaja Tikk et al. MEAT SCIENCE
- Identification of different alcoholic beverages by electronic nose coupled to GC
- (2008) J RAGAZZOSANCHEZ et al. SENSORS AND ACTUATORS B-CHEMICAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started