Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses

Sensomics-assisted flavor decoding of coarse cereal Huangjiu

(2022) Juan Wang et al.   FOOD CHEMISTRY

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

Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination

(2021) Liuyang Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

Geochemistry of iron and sulfur in the Holocene marine sediments under contrasting depositional settings, with caveats for applications of paleoredox proxies

(2021) De-Yan Wang et al.   JOURNAL OF MARINE SYSTEMS

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

Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS

(2021) Xinran Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi

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

Changes in volatile flavor of yak meat during oxidation based on multi-omics

(2021) Qun Huang et al.   FOOD CHEMISTRY

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu 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

Aroma characterization of heterotrophic microalgae Crypthecodinium cohnii using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry during different growth phases

(2020) Muge Isleten Hosoglu et al.   Algal Research-Biomass Biofuels and Bioproducts

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process

(2020) Siqi Wang et al.   FOOD CHEMISTRY

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

GC-IMS and FGC-Enose fingerprint as screening tools for revealing Extra Virgin Olive Oil blending with soft-refined olive oils: a feasibility study

(2020) Tito Damiani et al.   MICROCHEMICAL JOURNAL

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

Recent advances in the microbial and enzymatic production of aroma compounds

(2020) Bruno Nicolau Paulino et al.   Current Opinion in Food Science

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

Revealing the illegal harvesting of Manila clams (Ruditapes philippinarum) using fatty acid profiles of the adductor muscle

(2020) Renato Mamede et al.   FOOD CONTROL

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

(2020) Peng Tian et al.   FOOD CHEMISTRY

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

(2019) Dandan Pu et al.   FOOD RESEARCH INTERNATIONAL

Identification of fishy odor causing compounds produced by Ochromonas sp. and Cryptomonas ovate with gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

(2019) Qingyuan Guo et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

(2019) Ewa Rasinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method

(2019) Zhong-Yuan Liu et al.   FOOD CHEMISTRY

Detection of hexanal and 1-octen-3-ol in refrigerated grass carp fillets using a QCM gas sensor based on hydrophobic Cu(I)-Cys nanocomposite

(2019) Wei Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

(2018) Olumide A. Odeyemi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2018) Mónica Flores   MEAT SCIENCE

Flavour enhancement of freshwater farmed barramundi (Lates calcarifer), through dietary enrichment with cultivated sea lettuce, Ulva ohnoi

(2016) B. Jones et al.   AQUACULTURE

Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin

(2016) Thanasak Sae-leaw et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography–mass spectrometry

(2013) Fang Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A fishy odor episode in a north China reservoir: Occurrence, origin, and possible odor causing compounds

(2013) Yunyun Zhao et al.   JOURNAL OF ENVIRONMENTAL SCIENCES

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

(2012) Muhammad Inam Afzal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The liquid structure of some food aromas: Joint X-ray diffraction, all-atom molecular dynamics and reverse Monte Carlo investigations of dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide

(2012) Orsolya Gereben et al.   JOURNAL OF MOLECULAR LIQUIDS

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A