866 related articles for article (PubMed ID: 21294565)
1. SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing.
Olivares A; Dryahina K; Navarro JL; Smith D; Spanĕl P; Flores M
J Agric Food Chem; 2011 Mar; 59(5):1931-8. PubMed ID: 21294565
[TBL] [Abstract][Full Text] [Related]
2. Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages.
Olivares A; Dryahina K; Navarro JL; Flores M; Smith D; Spanel P
Anal Chem; 2010 Jul; 82(13):5819-29. PubMed ID: 20518472
[TBL] [Abstract][Full Text] [Related]
3. Effect of fat content on aroma generation during processing of dry fermented sausages.
Olivares A; Navarro JL; Flores M
Meat Sci; 2011 Mar; 87(3):264-73. PubMed ID: 21112159
[TBL] [Abstract][Full Text] [Related]
4. Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).
Aprea E; Biasioli F; Carlin S; Endrizzi I; Gasperi F
J Agric Food Chem; 2009 May; 57(10):4011-8. PubMed ID: 19348421
[TBL] [Abstract][Full Text] [Related]
5. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
[TBL] [Abstract][Full Text] [Related]
6. Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'.
Partidário AM; Roseiro C; Santos C
Food Sci Technol Int; 2011 Feb; 17(1):15-22. PubMed ID: 21364041
[TBL] [Abstract][Full Text] [Related]
7. Assessment of the degradation of polyurethane foams after artificial and natural ageing by using pyrolysis-gas chromatography/mass spectrometry and headspace-solid phase microextraction-gas chromatography/mass spectrometry.
Lattuati-Derieux A; Thao-Heu S; Lavédrine B
J Chromatogr A; 2011 Jul; 1218(28):4498-508. PubMed ID: 21645901
[TBL] [Abstract][Full Text] [Related]
8. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
Marco A; Navarro JL; Flores M
J Agric Food Chem; 2007 Apr; 55(8):3058-65. PubMed ID: 17381109
[TBL] [Abstract][Full Text] [Related]
9. Rapid detection of lipid oxidation in beef muscle packed under modified atmosphere by measuring volatile organic compounds using SIFT-MS.
Olivares A; Dryahina K; Spaněl P; Flores M
Food Chem; 2012 Dec; 135(3):1801-8. PubMed ID: 22953926
[TBL] [Abstract][Full Text] [Related]
10. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.
Aprea E; Romano A; Betta E; Biasioli F; Cappellin L; Fanti M; Gasperi F
J Mass Spectrom; 2015 Jan; 50(1):56-64. PubMed ID: 25601675
[TBL] [Abstract][Full Text] [Related]
11. Optimization of multiple headspace solid-phase microextraction for the quantification of volatile compounds in dry fermented sausages.
Flores M; Hernández D
J Agric Food Chem; 2007 Oct; 55(21):8688-95. PubMed ID: 17883253
[TBL] [Abstract][Full Text] [Related]
12. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
[TBL] [Abstract][Full Text] [Related]
13. ELISA for monitoring lipid oxidation in chicken myofibrils through quantification of hexanal-protein adducts.
Goodridge CF; Beaudry RM; Pestka JJ; Smith DM
J Agric Food Chem; 2003 Dec; 51(26):7533-9. PubMed ID: 14664503
[TBL] [Abstract][Full Text] [Related]
14. [Analyze on volatile compounds of Antrodia camphorata using HS-SPME-GC-MS].
He Z; Lu ZM; Xu HY; Shi JS; Xu ZH
Zhong Yao Cai; 2011 Nov; 34(11):1722-5. PubMed ID: 22506397
[TBL] [Abstract][Full Text] [Related]
15. Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
Jo YJ; Cho IH; Song CK; Shin HW; Kim YS
J Food Sci; 2011 Apr; 76(3):C368-79. PubMed ID: 21535802
[TBL] [Abstract][Full Text] [Related]
16. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
Lorenzo JM; Montes R; Purriños L; Franco D
Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
[TBL] [Abstract][Full Text] [Related]
17. Quantification of volatile compounds released by roasted coffee by selected ion flow tube mass spectrometry.
Dryahina K; Smith D; Španěl P
Rapid Commun Mass Spectrom; 2018 May; 32(9):739-750. PubMed ID: 29486530
[TBL] [Abstract][Full Text] [Related]
18. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
Ferreira L; Perestrelo R; Caldeira M; Câmara JS
J Sep Sci; 2009 Jun; 32(11):1875-88. PubMed ID: 19425016
[TBL] [Abstract][Full Text] [Related]
19. Quantification of methyl thiocyanate in the headspace of Pseudomonas aeruginosa cultures and in the breath of cystic fibrosis patients by selected ion flow tube mass spectrometry.
Shestivska V; Nemec A; Dřevínek P; Sovová K; Dryahina K; Spaněl P
Rapid Commun Mass Spectrom; 2011 Sep; 25(17):2459-67. PubMed ID: 21818806
[TBL] [Abstract][Full Text] [Related]
20. Determination of olive oil oxidative status by selected ion flow tube mass spectrometry.
Davis BM; McEwan MJ
J Agric Food Chem; 2007 May; 55(9):3334-8. PubMed ID: 17407314
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
