Analysis of Volatile Compounds in Sea Bass (Lateolabrax japonicus) Resulting from Different Slaughter Methods Using Electronic-Nose (E-Nose) and Gas Chromatography-Ion Mobility Spectrometry

Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince

(2021) Sasinee Kunyaboon et al.   Foods

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

(2021) Kizkitza Insausti et al.   Foods

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose

(2020) Shuang Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of Fungi and Oomycetes by Volatiles Using E-Nose and SPME-GC/MS Platforms

(2020) Jérémie Loulier et al.   MOLECULES

Development of a laser irradiation based headspace solid-phase microextraction method for high-throughput guiding the production of Maillard reaction products of tuna hydrolysate

(2019) Lihong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

(2018) Virginia C. Resconi et al.   FOOD CHEMISTRY

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

(2018) Longteng Zhang et al.   FOOD CHEMISTRY

Volatile flavor compounds vary by beef product type and degree of doneness1

(2018) Kourtney Gardner et al.   JOURNAL OF ANIMAL SCIENCE

Volatile components present in different parts of grass carp

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

(2018) Erick Saldaña et al.   MEAT SCIENCE

Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process

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

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

The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

(2017) Longteng Zhang et al.   FOOD CHEMISTRY

Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout ( Oncorhynchus mykiss ) during frozen storage

(2016) G. Secci et al.   FOOD CHEMISTRY

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

(2013) F.S.H. Lu et al.   FOOD CHEMISTRY

Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”

(2013) José M. Lorenzo   MEAT SCIENCE

Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

(2008) Fabio Caprino et al.   ANALYTICA CHIMICA ACTA

Comparison of two stunning/slaughtering methods on stress response and quality indicators of European sea bass (Dicentrarchus labrax)

(2008) L. Acerete et al.   AQUACULTURE

Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

(2008) Diana Martin et al.   FOOD CHEMISTRY

Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes

(2008) María D. Guillén et al.   FOOD CHEMISTRY

Model Studies on the Oxygen-Induced Formation of Benzaldehyde from Phenylacetaldehyde Using Pyrolysis GC-MS and FTIR

(2008) Fong Lam Chu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh

(2007) Maria Antonietta Paleari et al.   SMALL RUMINANT RESEARCH