Related references
Note: Only part of the references are listed.Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
Hu Gao et al.
FOODS (2023)
Effect of ageing time on the volatile compounds from cooked horse meat
Lorea R. Beldarrain et al.
MEAT SCIENCE (2022)
Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography- mass spectrometry
Lara Moran et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation
Meng Wei et al.
MOLECULES (2022)
Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds
Paolo Polidori et al.
FOODS (2022)
Detection of Pork in Beef Meatballs Using LC-HRMS Based Untargeted Metabolomics and Chemometrics for Halal Authentication
Anjar Windarsih et al.
MOLECULES (2022)
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis
Weida Wu et al.
FOOD CHEMISTRY (2022)
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review
Julian Bleicher et al.
MOLECULES (2022)
Development and comprehensive HS-SPME/GC-MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components
Shouhui Wei et al.
FOOD CHEMISTRY (2021)
Volatilomics for halal and non-halal meatball authentication using solid-phase microextraction-gas chromatography-mass spectrometry
Agy Wirabudi Pranata et al.
ARABIAN JOURNAL OF CHEMISTRY (2021)
Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
Lara Moran et al.
FOOD CHEMISTRY (2021)
Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction
Mingwu Zang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc x (Landrac x Yorkshire) pigs by volatiles profiling and chemometrics analysis
Dong Han et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky
Yulong Luo et al.
FOOD SCIENCE & NUTRITION (2020)
Prediction of monounsaturated and polyunsaturated fatty acids of various processed pork meats using improved hyperspectral imaging technique
Ji Ma et al.
FOOD CHEMISTRY (2020)
Deep learning in a sensor array system based on the distribution of volatile compounds from meat cuts using GC-MS analysis
Shoffi Izza Sabilla et al.
SENSING AND BIO-SENSING RESEARCH (2020)
Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat
Vasiliki Gkarane et al.
FOOD RESEARCH INTERNATIONAL (2019)
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
Monica Bueno et al.
FOOD CHEMISTRY (2019)
A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis
Dimitrios E. Pavlidis et al.
MEAT SCIENCE (2019)
Volatile flavor constituents in the pork broth of black-pig
Jian Zhao et al.
FOOD CHEMISTRY (2017)
Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature
Chris Kerth
MEAT SCIENCE (2016)
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)
Meat flavor precursors and factors influencing flavor precursors-A systematic review
Muhammad Issa Khan et al.
MEAT SCIENCE (2015)
Flavour Chemistry of Chicken Meat: A Review
Dinesh D. Jayasena et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2013)
Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC-MS) analysis of aroma compounds in cooked beef using response surface methodology
Q. L. Ma et al.
MICROCHEMICAL JOURNAL (2013)
Development of Analysis Condition and Detection of Volatile Compounds from Cooked Hanwoo Beef by SPME-GC/MS Analysis
Hoa Van Ba et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2010)
Volatile flavour profile of goat meat extracted by three widely used techniques
Marta S. Madruga et al.
FOOD CHEMISTRY (2009)
Evaluation of two commercial solid-phase microextraction fibres for the analysis of target aroma compounds in cooked beef meat
D Machiels et al.
TALANTA (2003)
Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS
M Estévez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Share Paper
