Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

(2021) Xiaoyu Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing

(2020) Weihang Wu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

(2019) Erick Saldaña et al.   MEAT SCIENCE

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

(2018) Erick Saldaña et al.   MEAT SCIENCE

The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics

(2018) T. Sivendiran et al.   MEAT SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

(2018) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages

(2018) Pengxue Liu et al.   MEAT SCIENCE

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

(2017) Lihua Gao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of immobilized Lactobacillus plantarum 2035 on whey protein as adjunct probiotic culture in yoghurt production

(2017) Marianthi Sidira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention

(2016) E. Ledesma et al.   FOOD CONTROL

Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue

(2014) M.L. Rodriguez-Mendez et al.   FOOD CHEMISTRY

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

(2013) Angelina Sansone-Land et al.   FOOD CHEMISTRY

Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

(2013) Wen-Chieh Sung   JOURNAL OF FOOD AND DRUG ANALYSIS

Integration of continuous biofumigation with Muscodor albus with pre-cooling fumigation with ozone or sulfur dioxide to control postharvest gray mold of table grapes

(2009) Franka Mlikota Gabler et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY