Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

(2022) Rui Liang et al.   FOOD CHEMISTRY

Changes in lipid profiles and volatile compounds of shrimp ( Penaeus vannamei ) submitted to different cooking methods

(2022) Shanyu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets

(2022) Ye Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose

(2022) Dai-Xin Yu et al.   Foods

Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS

(2022) Haritha Duppeti et al.   FLAVOUR AND FRAGRANCE JOURNAL

Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave

(2022) Yawen Lin et al.   Foods

Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

(2022) Youyou Li et al.   Food Science and Human Wellness

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

(2021) Lei Li et al.   MOLECULES

Flavor profile of dried shrimp at different processing stages

(2021) Mengyue Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Quality and volatile compound analysis of shrimp heads during different temperature storage

(2021) Zhenyang Liu et al.   Food Chemistry-X

Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

(2020) Di Zhang et al.   Journal of Aquatic Food Product Technology

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

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

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

(2019) Małgorzata Starowicz et al.   FOOD REVIEWS INTERNATIONAL

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

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

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten 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

Study on combined heat pump drying with freeze-drying of Antarctic krill and its effects on the lipids

(2017) Dewei Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp

(2016) Ruichang Gao et al.   Journal of Aquatic Food Product Technology

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Effect of Controlled Freezing-Point Vacuum Drying on Color and Flavor ofMuraenesox cinereusFillets

(2015) Jia Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

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

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

Microcantilevers modified by specific peptide for selective detection of trimethylamine

(2011) Xin Huang et al.   BIOSENSORS & BIOELECTRONICS

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

(2010) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier

(2007) Qi-Long Shi et al.   JOURNAL OF FOOD ENGINEERING