相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Direct Immersion-Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry and Response Surface Methodology for Nontarget Screening of (Semi-) Volatile Migrants from Food Contact Materials
Qi-Zhi Su et al.
ANALYTICAL CHEMISTRY (2020)
Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging
Athanasios Kritikos et al.
MOLECULES (2020)
Predicting the antioxidant capacity and total phenolic content of bearberry leaves by data fusion of UV-Vis spectroscopy and UHPLC/Q-TOF-MS
Xue-Chao Song et al.
TALANTA (2020)
Changes in volatile organic compounds in the headspace of modified atmosphere packed and unpacked white sausages
Guido Rux et al.
FOOD PACKAGING AND SHELF LIFE (2019)
The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry-Cured Hams During Processing
Jian Zhang et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2019)
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
Virginia C. Resconi et al.
FOOD CHEMISTRY (2018)
A comparative UPLC-Q/TOF-MS-based metabolomics approach for distinguishing Zingiber officinale Roscoe of two geographical origins
Enos Mais et al.
FOOD CHEMISTRY (2018)
Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce
Yang Yang et al.
MEAT SCIENCE (2018)
Volatile Profile of Raw Lamb Meat Stored at 4 +/- 1 degrees C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality
Ioannis Konstantinos Karabagias
FOODS (2018)
Classification of Different Dried Vine Fruit Varieties in China by HS-SPME-GC-MS Combined with Chemometrics
Zhan Cheng et al.
FOOD ANALYTICAL METHODS (2017)
Effect of different irradiation dose treatment on the lipid oxidation, instrumental color and volatiles of fresh pork and their changes during storage
Chengliang Li et al.
MEAT SCIENCE (2017)
Chemistry and biology of ω-3 PUFA peroxidation-derived compounds
Weicang Wang et al.
PROSTAGLANDINS & OTHER LIPID MEDIATORS (2017)
Volatile compounds in meat and meat products
Monika Kosowska et al.
FOOD SCIENCE AND TECHNOLOGY (2017)
The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions
Anthoula A. Argyri et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (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)
Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review
Mohammad Kamal et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Application of Headspace Solid-Phase Microextraction and Multivariate Analysis for the Differentiation Between Edible Oils and Waste Cooking Oil
Dawei Tu et al.
FOOD ANALYTICAL METHODS (2014)
New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace-Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Evaluation of the Effect of Salting and Drying
Hugo A. L. Souza et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry
Yongxia Xu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
Ruben Dominguez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components
Pablo Montero-Prado et al.
FOOD CHEMISTRY (2013)
Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle
N. Moreira et al.
FOOD CHEMISTRY (2013)
Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry
Paula Vera et al.
ANALYTICA CHIMICA ACTA (2012)
Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)
Francois Leduc et al.
FOOD CHEMISTRY (2012)
Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions
Danilo Ercolini et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
Danilo Ercolini et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography-mass spectrometry
J. Iglesias et al.
FOOD CHEMISTRY (2009)
Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry
Silvia Soncin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat
G. Pignoli et al.
MEAT SCIENCE (2009)
Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)
Rosa Jonsdottir et al.
FOOD CHEMISTRY (2008)
Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle
Jacobo Iglesias et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
A fresh look at meat flavor
C. R. Calkins et al.
MEAT SCIENCE (2007)
Preliminary study of the volatile fraction in the raw meat of pork, duck and goose
S. Soncin et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation
Vincent Varlet et al.
FOOD CHEMISTRY (2007)
Flavour formation by amino acid catabolism
Y Ardö
BIOTECHNOLOGY ADVANCES (2006)
Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species
E Hierro et al.
FOOD CHEMISTRY (2004)