HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick

Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken

(2021) Xiao Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

(2021) Lang Zhang et al.   FOOD CHEMISTRY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry

(2021) Rongxin Wen et al.   MEAT SCIENCE

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

Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

(2021) Adriana Trifan et al.   Plants-Basel

Phytochemistry, pharmacological activities and uses of traditional medicinal plant Kaempferia galanga L. – An overview

(2020) Ajay Kumar   JOURNAL OF ETHNOPHARMACOLOGY

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

(2020) Wensheng Yao et al.   POULTRY SCIENCE

Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile

(2020) Francesco Sirtori et al.   Animals

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

(2019) Lisa Andriani Sutikno et al.   JOURNAL OF FOOD QUALITY

Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

(2019) Guoshun Chen et al.   Food Science & Nutrition

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

Characterization of Qingke Liquor Aroma from Tibet

(2019) Yanping L. Qian et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Superchilled storage (−2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup

(2018) Xiao Li et al.   ANIMAL SCIENCE JOURNAL

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach

(2018) W. Chansataporn et al.   INTERNATIONAL JOURNAL OF CHEMICAL KINETICS

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

(2018) Mónica Bueno et al.   FOOD CHEMISTRY

Effect of styrene exposure on plasma parameters, molecular mechanisms and gene expression in rat model islet cells

(2017) Kamal Niaz et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages

(2017) Ana Luiza Freire et al.   FOOD RESEARCH INTERNATIONAL

Identification and changes of different volatile compounds in meat of crucian carp under short-term starvation by GC-MS coupled with HS-SPME

(2017) Yong Jiang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

(2016) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions

(2016) Marlon M. Reis et al.   MEAT SCIENCE

Chemical profiling of essential oil ofKaempferia galangaL. germplasm from India

(2015) Archana P. Raina et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

(2015) Hai Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemistry and medicinal properties of Kaempferia galanga L. (Zingiberaceae) extracts

(2014) Ihtisham Umar   African Journal of Pharmacy and Pharmacology

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

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

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME)

(2010) JaeHwan Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Derivatization of carbohydrates for GC and GC–MS analyses

(2010) A.I. Ruiz-Matute et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY