Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi

(2021) Liu Shi et al.   Food Science and Human Wellness

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition

(2021) Chao Xue et al.   FOOD CHEMISTRY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

A feature selection strategy of E-nose data based on PCA coupled with Wilks Λ-statistic for discrimination of vinegar samples

(2019) Yong Yin et al.   Journal of Food Measurement and Characterization

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC–MS

(2019) Xinran Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trace analysis by ion mobility spectrometry: From conventional to smart sample preconcentration methods. A review

(2018) A. Sorribes-Soriano et al.   ANALYTICA CHIMICA ACTA

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi)

(2018) Song Min Cao et al.   Journal of Oleo Science

Volatile components present in different parts of grass carp

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

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP)

(2016) Oxana Lazo et al.   JOURNAL OF SENSORY STUDIES

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control

(2014) Janneth Gallegos et al.   Food Analytical Methods

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Study of peach freshness predictive method based on electronic nose

(2012) Hui Guohua et al.   FOOD CONTROL

Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

(2009) Guangquan Xiong et al.   FOOD CHEMISTRY

Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

(2009) Amjad Khansaheb Balange et al.   FOOD HYDROCOLLOIDS

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY

Effect of pork meat proteins on the binding of volatile compounds

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