178 related articles for article (PubMed ID: 21420795)
1. Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer.
Nurjuliana M; Che Man YB; Mat Hashim D; Mohamed AK
Meat Sci; 2011 Aug; 88(4):638-44. PubMed ID: 21420795
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Identification of major volatile odor compounds in frankfurters.
Chevance FF; Farmer LJ
J Agric Food Chem; 1999 Dec; 47(12):5151-60. PubMed ID: 10606587
[TBL] [Abstract][Full Text] [Related]
4. Detection of Pork in Beef Meatballs Using LC-HRMS Based Untargeted Metabolomics and Chemometrics for Halal Authentication.
Windarsih A; Riswanto FDO; Bakar NKA; Yuliana ND; Dachriyanus ; Rohman A
Molecules; 2022 Nov; 27(23):. PubMed ID: 36500423
[TBL] [Abstract][Full Text] [Related]
5. Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method.
Tian XY; Cai Q; Zhang YM
Sensors (Basel); 2012; 12(1):260-77. PubMed ID: 22368468
[TBL] [Abstract][Full Text] [Related]
6. Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork.
Elmore JS; Mottram DS; Hierro E
J Chromatogr A; 2001 Jan; 905(1-2):233-40. PubMed ID: 11206790
[TBL] [Abstract][Full Text] [Related]
7. 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.
Pavlidis DE; Mallouchos A; Ercolini D; Panagou EZ; Nychas GE
Meat Sci; 2019 May; 151():43-53. PubMed ID: 30685510
[TBL] [Abstract][Full Text] [Related]
8. 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.
Yin X; Lv Y; Wen R; Wang Y; Chen Q; Kong B
Meat Sci; 2021 Feb; 172():108345. PubMed ID: 33120175
[TBL] [Abstract][Full Text] [Related]
9. Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
Olsen E; Vogt G; Veberg A; Ekeberg D; Nilsson A
J Agric Food Chem; 2005 Sep; 53(19):7448-57. PubMed ID: 16159172
[TBL] [Abstract][Full Text] [Related]
10. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.
Ulca P; Balta H; Çağın I; Senyuva HZ
Meat Sci; 2013 Jul; 94(3):280-4. PubMed ID: 23567125
[TBL] [Abstract][Full Text] [Related]
11. Analysis of Pork in Beef Sausages Using LC-Orbitrap HRMS Untargeted Metabolomics Combined with Chemometrics for Halal Authentication Study.
Windarsih A; Bakar NKA; Dachriyanus ; Yuliana ND; Riswanto FDO; Rohman A
Molecules; 2023 Aug; 28(16):. PubMed ID: 37630216
[TBL] [Abstract][Full Text] [Related]
12. [Cholesterol in beef, pork, chicken and their products commercialized in Maringá, Paraná, Brazil].
Rowe A; Bertoni SA; Pereira PL; Matsushita M; de Souza NE
Arch Latinoam Nutr; 1997 Sep; 47(3):282-4. PubMed ID: 9673687
[TBL] [Abstract][Full Text] [Related]
13. Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.
Holm ES; Adamsen AP; Feilberg A; Schäfer A; Løkke MM; Petersen MA
Meat Sci; 2013 Oct; 95(2):302-10. PubMed ID: 23747622
[TBL] [Abstract][Full Text] [Related]
14. Characterization of volatile organic compounds and odors by in-vivo sampling of beef cattle rumen gas, by solid-phase microextraction, and gas chromatography-mass spectrometry-olfactometry.
Cai L; Koziel JA; Davis J; Lo YC; Xin H
Anal Bioanal Chem; 2006 Nov; 386(6):1791-802. PubMed ID: 17009001
[TBL] [Abstract][Full Text] [Related]
15. Discrimination of Two Cultivars of
Long Q; Li Z; Han B; Gholam Hosseini H; Zhou H; Wang S; Luo D
Sensors (Basel); 2019 Jan; 19(3):. PubMed ID: 30704021
[No Abstract] [Full Text] [Related]
16. Discrimination of chicken seasonings and beef seasonings using electronic nose and sensory evaluation.
Tian H; Li F; Qin L; Yu H; Ma X
J Food Sci; 2014 Nov; 79(11):S2346-53. PubMed ID: 25311825
[TBL] [Abstract][Full Text] [Related]
17. Analysis of volatile compounds in beef fat by dynamic-headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.
Watanabe A; Ueda Y; Higuchi M; Shiba N
J Food Sci; 2008 Jun; 73(5):C420-5. PubMed ID: 18576988
[TBL] [Abstract][Full Text] [Related]
18. CRISPR-Cas12-Based Rapid Authentication of Halal Food.
Wu Y; Dong Y; Shi Y; Yang H; Zhang J; Khan MR; Deng S; He G; He Q; Lv Y; Deng R
J Agric Food Chem; 2021 Sep; 69(35):10321-10328. PubMed ID: 34436881
[TBL] [Abstract][Full Text] [Related]
19. MRM-MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products.
Nalazek-Rudnicka K; Kłosowska-Chomiczewska I; Wasik A; Macierzanka A
Food Chem; 2019 Jun; 283():367-374. PubMed ID: 30722885
[TBL] [Abstract][Full Text] [Related]
20. Release of volatile odor compounds from full-fat and reduced-fat frankfurters.
Chevance FF; Farmer LJ
J Agric Food Chem; 1999 Dec; 47(12):5161-8. PubMed ID: 10606588
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]