Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics

Discriminant analysis of vegetable oils by thermogravimetric-gas chromatography/mass spectrometry combined with data fusion and chemometrics without sample pretreatment

(2022) Xia Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consumer culture in traditional food market: The influence of Chinese consumers to the cultural construction of Chinese barbecue

(2022) Bo Wang et al.   FOOD CONTROL

Deep Emotional Arousal Network for Multimodal Sentiment Analysis and Emotion Recognition

(2022) Feng Zhang et al.   Information Fusion

Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

(2022) Zongshuai Zhu et al.   FOOD CHEMISTRY

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

Dissecting grilled red and white meat flavor: its characteristics, production mechanisms, influencing factors and chemical hazards

(2021) Samar M. Bassam et al.   FOOD CHEMISTRY

Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

(2021) Dong-Yu Shen 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

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

(2021) Huan Liu et al.   MEAT SCIENCE

Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

(2021) Shasha Qi et al.   FOOD CHEMISTRY

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

(2020) Huan Liu et al.   MEAT SCIENCE

Comparison and analysis of tomato flavor compounds using different extraction methods

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

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

Analysis of chemosensory markers in cigarette smoke from different tobacco varieties by GC×GC-TOFMS and chemometrics

(2019) Thiago G. Schwanz et al.   TALANTA

Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats

(2019) Natalia P. Vidal et al.   FOOD CHEMISTRY

Application of electronic tongue for fresh foods quality evaluation: A review

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Not just popular spices! Essential oils from Cuminum cyminum and Pimpinella anisum are toxic to insect pests and vectors without affecting non-target invertebrates

(2018) Giovanni Benelli et al.   INDUSTRIAL CROPS AND PRODUCTS

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

(2017) Jun Qi et al.   JOURNAL OF FOOD SCIENCE

The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions

(2016) Elżbieta Biller et al.   MEAT SCIENCE

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 different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Gas Chromatographic-Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

(2012) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE