Significant improvements in the characterization of volatile compound profiles in squid using simultaneous distillation-extraction and GC×GC-TOFMS

Solving chromatographic challenges in comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry using multivariate curve resolution–alternating least squares

(2013) Hadi Parastar et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

(2013) Liang Dong et al.   FOOD RESEARCH INTERNATIONAL

Volatile compounds of some popular Mediterranean seafood species

(2013) I. GIOGIOS et al.   MEDITERRANEAN MARINE SCIENCE

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

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection

(2012) Juliane Elisa Welke et al.   JOURNAL OF CHROMATOGRAPHY A

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

(2012) Hajaratul Najwa Mohamed et al.   MOLECULES

Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets

(2011) Yun Deng et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2011) François Leduc et al.   FOOD CHEMISTRY

Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso

(2011) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence, Odorant Properties and Mechanisms of Formation

(2010) V. Varlet et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

(2008) A. Fuentes et al.   FOOD CHEMISTRY

Recent developments in the application of comprehensive two-dimensional gas chromatography

(2008) M. Adahchour et al.   JOURNAL OF CHROMATOGRAPHY A

Food decay and offensive odorants: A comparative analysis among three types of food

(2008) Ki-Hyun Kim et al.   WASTE MANAGEMENT