Latest improvements and expanding applications of solid-phase microextraction
J Zheng, Y Kuang, S Zhou, X Gong… - Analytical …, 2023 - ACS Publications
As a green and versatile sample pretreatment technique, solid-phase microextraction
(SPME) has attracted increasing attention since it was proposed in 1990 by Janusz …
(SPME) has attracted increasing attention since it was proposed in 1990 by Janusz …
Flavor formation based on lipid in meat and meat products: A review
Y Fu, S Cao, L Yang, Z Li - Journal of Food Biochemistry, 2022 - Wiley Online Library
Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …
most important quality characteristics of meat products and also is a key influencing factor in …
Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass …
Microalgae and microalgae-derived ingredients are one of the top trends in the food
industry. However, consumers' acceptance and purchase intention of a product will be …
industry. However, consumers' acceptance and purchase intention of a product will be …
Analysis of volatiles in food products
M Starowicz - Separations, 2021 - mdpi.com
The evaluation of volatiles in food is an important aspect of food production. It gives
knowledge about the quality of foods and their relationship to consumers' choices. Alcohols …
knowledge about the quality of foods and their relationship to consumers' choices. Alcohols …
Rapid analysis of meat floss origin using a supervised machine learning-based electronic nose towards food authentication
Authentication of meat floss origin has been highly critical for its consumers due to existing
potential risks of having allergic diseases or religion perspective related to pork-containing …
potential risks of having allergic diseases or religion perspective related to pork-containing …
[HTML][HTML] Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound …
Meat and meat products are often adulterated deliberately with more than one species
which have ethical concern and some health risk also. Hence species authentication is very …
which have ethical concern and some health risk also. Hence species authentication is very …
Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
X Chen, H Liu, C Li, Y Xu, B Xu - Food Research International, 2024 - Elsevier
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese
typical pig species, headspace-solid phase microextraction gas chromatography …
typical pig species, headspace-solid phase microextraction gas chromatography …
[HTML][HTML] Effect of ageing time on the volatile compounds from cooked horse meat
LR Beldarrain, L Morán, MÁ Sentandreu, LJR Barron… - Meat Science, 2022 - Elsevier
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bretón horse meat
(loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass …
(loin) were analyzed by solid-phase microextraction coupled to gas chromatography–mass …
Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork
Z Liu, Y Huang, S Kong, J Miao, K Lai - Food Chemistry, 2023 - Elsevier
This study was to screen and quantify characteristic volatiles tied to the quality deterioration
of reheated pork via simultaneously reheating (75° C, 30 min) and collecting headspace …
of reheated pork via simultaneously reheating (75° C, 30 min) and collecting headspace …
Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
X Yang, Y Li, P Wang, D Luan, J Sun, M Huang… - Frontiers in …, 2022 - frontiersin.org
The quality changes of duck meat during thermal sterilization using microwave, stepwise
retort and general retort heating were evaluated. Results showed that compared with …
retort and general retort heating were evaluated. Results showed that compared with …