4.7 Article

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS)

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Lamb Age has Little Impact on Eating Quality

Claire E. Payne et al.

FOODS (2020)

Article Chemistry, Analytical

Characterization of Arabica and Robusta Coffees by Ion Mobility Sum Spectrum

Pawel Piotr Konieczka et al.

SENSORS (2020)

Article Food Science & Technology

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Jingjing Liu et al.

MEAT SCIENCE (2020)

Article Agriculture, Dairy & Animal Science

Effects of fermentedCaragana korshinskiifeed on meat quality characteristics in different muscles of Tan sheep

Xiaochun Xu et al.

ITALIAN JOURNAL OF ANIMAL SCIENCE (2020)

Editorial Material Biochemical Research Methods

Current developments in ion mobility spectrometry

Gerard Hopfgartner

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2019)

Article Agriculture, Dairy & Animal Science

The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat

Vladana Grabez et al.

SMALL RUMINANT RESEARCH (2019)

Article Food Science & Technology

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Yoonkyung Ha et al.

FOOD SCIENCE OF ANIMAL RESOURCES (2019)

Review Biochemistry & Molecular Biology

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Muhammad Sajid Arshad et al.

LIPIDS IN HEALTH AND DISEASE (2018)

Review Food Science & Technology

Influence of salt on lipid oxidation in meat and seafood products: A review

Lilian R. B. Mariutti et al.

FOOD RESEARCH INTERNATIONAL (2017)

Review Chemistry, Analytical

Current applications and perspectives of ion mobility spectrometry to answer chemical food safety issues

Maykel Hernandez-Mesa et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2017)

Review Food Science & Technology

Volatile compounds in meat and meat products

Monika Kosowska et al.

FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

Meat flavor precursors and factors influencing flavor precursors-A systematic review

Muhammad Issa Khan et al.

MEAT SCIENCE (2015)

Article Food Science & Technology

Effect of aging on volatile compounds in cooked beef

A. Watanabe et al.

MEAT SCIENCE (2015)

Article Chemistry, Physical

Structure of the cluster ions of ketones in the gas phase according to ion mobility spectrometry and ab initio calculations

E. V. Lantsuzskaya (Krisilova) et al.

RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A (2015)

Review Agriculture, Multidisciplinary

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

Peter J. Watkins et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Biochemistry & Molecular Biology

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

Diego L. Garcia-Gonzalez et al.

MOLECULES (2013)

Article Agriculture, Multidisciplinary

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

Jose M. Lorenzo et al.

JOURNAL OF INTEGRATIVE AGRICULTURE (2013)

Article Obstetrics & Gynecology

Diagnosing vaginal infections through measurement of biogenic amines by ion mobility spectrometry

Jack D. Sobel et al.

EUROPEAN JOURNAL OF OBSTETRICS & GYNECOLOGY AND REPRODUCTIVE BIOLOGY (2012)

Review Food Science & Technology

Fat deposition, fatty acid composition and meat quality: A review

J. D. Wood et al.

MEAT SCIENCE (2008)

Article Food Science & Technology

A fresh look at meat flavor

C. R. Calkins et al.

MEAT SCIENCE (2007)

Article Agriculture, Multidisciplinary

Effects of animal age on the eating quality of sheep meat

DW Pethick et al.

AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE (2005)

Article Automation & Control Systems

Knowledge discovery from process operational data using PCA and fuzzy clustering

YM Sebzalli et al.

ENGINEERING APPLICATIONS OF ARTIFICIAL INTELLIGENCE (2001)

Article Food Science & Technology

The effects of diet and breed on the volatile compounds of cooked lamb

JS Elmore et al.

MEAT SCIENCE (2000)