Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

Magnesium supplementation in high carbohydrate diets: Implications on growth, muscle fiber development and flesh quality of Megalobrama amblycephala

(2022) Shi-Tai Bao et al.   Aquaculture Reports

Roles of sunlight exposure on chemosensory characteristic of broad bean paste by untargeted profiling of volatile flavors and multivariate statistical analysis

(2022) Shuai Zhao et al.   FOOD CHEMISTRY

Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades

(2022) Zimu Li et al.   Food Bioscience

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

(2021) Fengling Tan et al.   FOOD CHEMISTRY

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

(2021) Chen Chen 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

A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus

(2020) Shahneela Mazhar et al.   Frontiers in Microbiology

Molecular characterization and expression of sirtuin 2, sirtuin 3, and sirtuin 5 in the Wuchang bream (Megalobrama amblycephala) in response to acute temperature and ammonia nitrogen stress

(2020) Linjie Qian et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

(2020) Hong Chang et al.   POULTRY SCIENCE

Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

(2020) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

(2019) M. López-Pedrouso et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Major Odor-Active Compounds in Jackfruit Pulp

(2019) Johanna E. Grimm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

(2019) Chaojun He et al.   FOOD RESEARCH INTERNATIONAL

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

(2018) Davide Bressanello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

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

(2018) Mónica Flores   MEAT SCIENCE

Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry

(2018) Andrea Sabbatini et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

(2017) Mohamed Ahmed Abbas Mahmoud et al.   FOOD CHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light

(2016) Erika Zardin et al.   INTERNATIONAL DAIRY JOURNAL

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia

(2014) Mantana Buttara et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

(2014) Yukiko Takakura et al.   MEAT SCIENCE

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

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

Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography–Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants

(2011) Trine Kastrup Dalsgaard et al.   Dairy Science & Technology

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

(2011) François Leduc et al.   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

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

(2009) J.H. Lee et al.   JOURNAL OF FOOD SCIENCE

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