203 related articles for article (PubMed ID: 30198064)
1. Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle.
Maggiolino A; Lorenzo JM; Marino R; Della Malva A; Centoducati P; De Palo P
J Sci Food Agric; 2019 Mar; 99(4):1660-1667. PubMed ID: 30198064
[TBL] [Abstract][Full Text] [Related]
2. Effect of ageing time on the volatile compounds from cooked horse meat.
Beldarrain LR; Morán L; Sentandreu MÁ; Barron LJR; Aldai N
Meat Sci; 2022 Feb; 184():108692. PubMed ID: 34653803
[TBL] [Abstract][Full Text] [Related]
3. Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.
Ba HV; Park K; Dashmaa D; Hwang I
Anim Sci J; 2014 Feb; 85(2):164-73. PubMed ID: 23911040
[TBL] [Abstract][Full Text] [Related]
4. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days.
Schuster L; Franke C; Silcock P; Beauchamp J; Bremer PJ
Meat Sci; 2018 Nov; 145():31-39. PubMed ID: 29860132
[TBL] [Abstract][Full Text] [Related]
5. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.
Resconi VC; Bueno M; Escudero A; Magalhaes D; Ferreira V; Campo MM
Food Chem; 2018 Mar; 242():288-300. PubMed ID: 29037691
[TBL] [Abstract][Full Text] [Related]
6. 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.
Moran L; Aldai N; Barron LJR
Food Chem; 2021 Aug; 352():129380. PubMed ID: 33667923
[TBL] [Abstract][Full Text] [Related]
7. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.
Politowicz J; Lech K; Lipan L; Figiel A; Carbonell-Barrachina ÁA
J Sci Food Agric; 2018 Mar; 98(4):1511-1521. PubMed ID: 28802017
[TBL] [Abstract][Full Text] [Related]
8. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions.
Tananuwong K; Lertsiri S
J Sci Food Agric; 2010 Aug; 90(10):1590-6. PubMed ID: 20564458
[TBL] [Abstract][Full Text] [Related]
9. Change of volatile compounds in fresh fish meat during ice storage.
Miyasaki T; Hamaguchi M; Yokoyama S
J Food Sci; 2011; 76(9):C1319-25. PubMed ID: 22416694
[TBL] [Abstract][Full Text] [Related]
10. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
Zhang S; Yang R; Zhao W; Hua X; Zhang W; Zhang Z
J Food Sci; 2011; 76(1):C127-32. PubMed ID: 21535640
[TBL] [Abstract][Full Text] [Related]
11. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
Pugliese C; Sirtori F; Calamai L; Franci O
J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
[TBL] [Abstract][Full Text] [Related]
12. Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Resconi VC; del Mar Campo M; Montossi F; Ferreira V; Sañudo C; Escudero A
J Food Sci; 2012 Jun; 77(6):S240-6. PubMed ID: 22591324
[TBL] [Abstract][Full Text] [Related]
13. Dual-fiber solid-phase microextraction coupled with gas chromatography-mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham.
Liu H; Huang J; Hu Q; Chen YP; Lai K; Xu J; Ouyang G; Liu Y
J Chromatogr B Analyt Technol Biomed Life Sci; 2020 Mar; 1140():121994. PubMed ID: 32028114
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage.
Ma QL; Hamid N; Bekhit AE; Robertson J; Law TF
Meat Sci; 2012 Dec; 92(4):430-9. PubMed ID: 22682685
[TBL] [Abstract][Full Text] [Related]
15. Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef.
Pérez RA; Rojo MD; González G; De Lorenzo C
J AOAC Int; 2008; 91(6):1409-15. PubMed ID: 19202802
[TBL] [Abstract][Full Text] [Related]
16. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.
Politowicz J; Lech K; Sánchez-Rodríguez L; Szumny A; Carbonell-Barrachina ÁA
J Sci Food Agric; 2017 Dec; 97(15):5223-5232. PubMed ID: 28466491
[TBL] [Abstract][Full Text] [Related]
17. Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions.
Reis MM; Reis MG; Mills J; Ross C; Brightwell G
Meat Sci; 2016 Mar; 113():80-91. PubMed ID: 26624794
[TBL] [Abstract][Full Text] [Related]
18. Influence of thermal processing on flavor and sensory profile of sturgeon meat.
Li X; Xie W; Bai F; Wang J; Zhou X; Gao R; Xu X; Zhao Y
Food Chem; 2022 Apr; 374():131689. PubMed ID: 34875433
[TBL] [Abstract][Full Text] [Related]
19. Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris.
Wu XF; Zhang M; Bhandari B; Li Z
J Sci Food Agric; 2018 Sep; 98(12):4634-4643. PubMed ID: 29516518
[TBL] [Abstract][Full Text] [Related]
20. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
Marušić N; Vidaček S; Janči T; Petrak T; Medić H
Meat Sci; 2014 Apr; 96(4):1409-16. PubMed ID: 24398000
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
