Related references
Note: Only part of the references are listed.Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
Xiaoyu Yin et al.
MEAT SCIENCE (2021)
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Yi Chen et al.
FOOD CHEMISTRY (2021)
Investigation of polymers and alcohols produced in oxidized soybean oil at frying temperatures
Hong-Sik Hwang et al.
FOOD CHEMISTRY (2020)
Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)
Shuqi Wang et al.
FOOD CHEMISTRY (2020)
Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry
Wensheng Yao et al.
POULTRY SCIENCE (2020)
Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer
Mengqi Li et al.
FOOD CHEMISTRY (2019)
Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness
Daniele Cavanna et al.
FOOD CHEMISTRY (2019)
Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks
Kayley R. Wall et al.
MEAT SCIENCE (2019)
A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
Yanan Shi et al.
MEAT SCIENCE (2019)
Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS
Daniel Klein et al.
FOOD ANALYTICAL METHODS (2018)
Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea
Dandan Qi et al.
FOOD CHEMISTRY (2018)
Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace - gas chromatography-ion mobility spectrometry
Natalia Arroyo-Manzanares et al.
FOOD CHEMISTRY (2018)
Understanding the implications of current health trends on the aroma of wet and dry cured meat products
Monica Flores
MEAT SCIENCE (2018)
Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing
Yang Yang et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System
Dengyong Liu et al.
JOURNAL OF FOOD SCIENCE (2017)
Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling
Natalie Gerhardt et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2017)
Applications of solid-phase microextraction in food analysis
Chang-Hua Xu et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2016)
Review on Ion Mobility Spectrometry. Part 1: current instrumentation
R. Cumeras et al.
ANALYST (2015)
Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST
Marta Miks-Krajnik et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry
Yan Duan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of aging on volatile compounds in cooked beef
A. Watanabe et al.
MEAT SCIENCE (2015)
The power of ion mobility-mass spectrometry for structural characterization and the study of conformational dynamics
Francesco Lanucara et al.
NATURE CHEMISTRY (2014)
ION SPECTROMETRIC DETECTION TECHNOLOGIES FOR ULTRA-TRACES OF EXPLOSIVES: A REVIEW
Marko Makinen et al.
MASS SPECTROMETRY REVIEWS (2011)
Ion mobility spectrometry of volatile compounds from Iberian pig fat for fast feeding regime authentication
Ruth Alonso et al.
TALANTA (2008)
Direct extraction of volatiles of rice during cooling using solid-phase microextraction
Zhi Zeng et al.
CEREAL CHEMISTRY (2007)
Ion mobility spectrometry: a review. Part 1. Structural analysis by mobility measurement
CS Creaser et al.
ANALYST (2004)
Influence of sensory characteristics on the acceptability of dry-cured ham
J Ruiz et al.
MEAT SCIENCE (2002)