4.7 Article

A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry

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。
Article Food Science & Technology

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Francesco Sirtori et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)

Review Endocrinology & Metabolism

Review of recent developments in GC-MS approaches to metabolomics-based research

David J. Beale et al.

METABOLOMICS (2018)

Article Chemistry, Applied

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

Alessandra Griglione et al.

FOOD CHEMISTRY (2015)

Article Biochemical Research Methods

The application of GC-MS and chemometrics to categorize the feeding regime of Iberian pigs in Spain

Silvia Lopez-Vidal et al.

CHROMATOGRAPHIA (2008)

Review Biochemical Research Methods

Ion mobility spectrometry detection for gas chromatography

Abu B. Kanu et al.

JOURNAL OF CHROMATOGRAPHY A (2008)

Article Food Science & Technology

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. Garcia-Gonzalez et al.

MEAT SCIENCE (2008)

Article Food Science & Technology

Determination of volatile compounds in San Daniele ham using headspace GC-MS

Brigitta Gaspardo et al.

MEAT SCIENCE (2008)

Article Agriculture, Multidisciplinary

Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process

Monica Narvaez-Rivas et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

Volatile compounds in Iberian dry-cured loin

E Muriel et al.

MEAT SCIENCE (2004)

Article Agriculture, Multidisciplinary

Odor-active compounds of Iberian hams with different aroma characteristics

AI Carrapiso et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams

ML Timón et al.

MEAT SCIENCE (2001)