Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS

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

Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

(2021) Xuebo Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea

(2021) Huajie Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Hongzhen Du et al.   MEAT SCIENCE

Synthesis and Olfactory Properties of Seco-Analogues of Lilac Aldehydes

(2021) Vladimír Dacho et al.   MOLECULES

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

(2021) Hongxia Che et al.   Food Bioscience

Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

(2021) Jing Yu et al.   Food Bioscience

Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys

(2020) Alexandra M. Machado et al.   MOLECULES

Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)

(2020) Rongcan Guo et al.   ANALYTICAL LETTERS

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

(2020) Xue Sang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of Lactococcus lactis Biosensors for Detection of Sulfur-Containing Amino Acids

(2020) Jhonatan A. Hernandez-Valdes et al.   Frontiers in Microbiology

Browning and pigmentation in food through the Maillard reaction

(2020) Masatsune Murata   GLYCOCONJUGATE JOURNAL

Volatile organic compounds of Eastern oyster ( Crassostrea virginica ) cultured by two treatments and their changes during cold storage

(2020) Jinglin Zhang et al.   AQUACULTURE RESEARCH

Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

(2020) Wenya Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste

(2020) Yunping Yao et al.   FOOD CHEMISTRY

Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

(2019) Zhonghui Han et al.   MOLECULES

Characteristics of Potential Gamma-Aminobutyric Acid-Producing Bacteria Isolated from Korean and Vietnamese Fermented Fish Products

(2019) Thi Thu-Thao Vo et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Distribution and Characteristics of Polyphenoloxidase from Pacific White Shrimp ( Litopenaeus vannamei )

(2019) Thanasak Sae‐Leaw et al.   JOURNAL OF FOOD SCIENCE

Epoxidation of Cyclooctene Using Water as the Oxygen Atom Source at Manganese Oxide Electrocatalysts

(2019) Kyoungsuk Jin et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production

(2019) Jakub Nešpor et al.   MOLECULES

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

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

(2019) L. Kuuliala et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

(2019) Xinran Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation

(2019) Guanmian Wei et al.   Food Bioscience

Analysis of volatile aroma components from Mantou fermented by different starters

(2018) Huiping Fan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile components as chemical markers of the botanical origin of Corsican honeys

(2017) Yin Yang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

(2017) Luyun Cai et al.   Journal of Aquatic Food Product Technology

Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE-GC-MS and Enantiomeric Composition of Chiral Compounds by MDGC-MS

(2017) Joon Ho Hong et al.   PHYTOCHEMICAL ANALYSIS

A chemical genetic roadmap to improved tomato flavor

(2017) Denise Tieman et al.   SCIENCE

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

(2016) Wenye ZHANG et al.   Food Science and Technology

Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product

(2016) Hang Qi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

(2016) Thanyaporn Kleekayai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging

(2016) Seung-Ho Seo et al.   PROCESS BIOCHEMISTRY

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

(2016) Wenye ZHANG et al.   Food Science and Technology

The quality and volatile-profile changes of Longwangmo apricot (Prunus armeniacaL.) kernel oil prepared by different oil-producing processes

(2015) Bo Zhou et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative analysis of targeted metabolomics: Dominance-based rough set approach versus orthogonal partial least square-discriminant analysis

(2015) H. Blasco et al.   JOURNAL OF BIOMEDICAL INFORMATICS

Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines

(2015) Anna R Pilapil et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Chemical Composition of Leaf Essential Oils ofPsidium guajavaL. (White and Pink fruit forms) from South Africa

(2015) Raju K. Chalannavar et al.   Journal of Essential Oil Bearing Plants

Microbial diversity and flavor formation in onion fermentation

(2014) Lili Cheng et al.   Food & Function

Antimicrobial Activity ofDucrosia anethifoliaEssential Oil and Main Component, Decanal Against Methicillin-Resistant and Methicillin-SusceptibleStaphylococcus aureus

(2013) Mohaddese Mahboubi et al.   Journal of Essential Oil Bearing Plants

Analgesic and anti-inflammatory activities of the sesquiterpene fraction fromAnnona reticulataL. bark

(2011) Machindra J. Chavan et al.   NATURAL PRODUCT RESEARCH

Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides

(2010) S. Jinap et al.   APPETITE

Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

(2009) Nilesh Prakash Nirmal et al.   FOOD CHEMISTRY

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

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