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Items: 1 to 20 of 129

1.

Identification of major volatile odor compounds in frankfurters.

Chevance FF, Farmer LJ.

J Agric Food Chem. 1999 Dec;47(12):5151-60.

PMID:
10606587
2.

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.

PMID:
10606588
3.

Influence of the addition of rosemary essential oil on the volatiles pattern of porcine frankfurters.

Estévez M, Ventanas S, Ramírez R, Cava R.

J Agric Food Chem. 2005 Oct 19;53(21):8317-24.

PMID:
16218682
4.

Characterization of the most odor-active compounds of Iberian ham headspace.

Carrapiso AI, Ventanas J, García C.

J Agric Food Chem. 2002 Mar 27;50(7):1996-2000.

PMID:
11902946
5.

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. doi: 10.1016/j.meatsci.2011.02.022. Epub 2011 Feb 28.

PMID:
21420795
6.

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. doi: 10.1016/j.meatsci.2013.12.003. Epub 2013 Dec 17.

PMID:
24398000
7.

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds.

Marušić N, Petrović M, Vidaček S, Petrak T, Medić H.

Meat Sci. 2011 Aug;88(4):786-90. doi: 10.1016/j.meatsci.2011.02.033. Epub 2011 Mar 23.

PMID:
21435796
8.

Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.

Ramírez R, Cava R.

J Agric Food Chem. 2007 Mar 7;55(5):1923-31. Epub 2007 Feb 9.

PMID:
17288443
9.

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.

Olivares A, Navarro JL, Flores M.

Food Sci Technol Int. 2015 Mar;21(2):110-23. doi: 10.1177/1082013213515500. Epub 2013 Dec 11.

PMID:
24334376
10.

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 17;55(21):8688-95. Epub 2007 Sep 21.

PMID:
17883253
11.

Aroma components of American country ham.

Song H, Cadwallader KR.

J Food Sci. 2008 Jan;73(1):C29-35. doi: 10.1111/j.1750-3841.2007.00593.x.

PMID:
18211346
12.

Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma.

Golovnya RV, Misharina TA, Garbuzov VG, Medvedyev FA.

Nahrung. 1983;27(3):237-49.

PMID:
6888510
13.

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 21;53(19):7448-57.

PMID:
16159172
15.

Evaluation of different strategies to mask boar taint in cooked sausage.

Martínez B, Rubio B, Viera C, Linares MB, Egea M, Panella-Riera N, Garrido MD.

Meat Sci. 2016 Jun;116:26-33. doi: 10.1016/j.meatsci.2016.01.006. Epub 2016 Jan 20.

PMID:
26844925
16.

Odor-active compounds of Iberian hams with different aroma characteristics.

Carrapiso AI, Jurado A, Timón ML, García C.

J Agric Food Chem. 2002 Oct 23;50(22):6453-8.

PMID:
12381133
17.

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Aliani M, Farmer LJ.

J Agric Food Chem. 2005 Aug 10;53(16):6455-62.

PMID:
16076134
18.

Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.

Chevance FF, Farmer LJ, Desmond EM, Novelli E, Troy DJ, Chizzolini R.

J Agric Food Chem. 2000 Aug;48(8):3476-84.

PMID:
10956136
19.

Identification of distinctive volatile compounds in fish sauce.

Fukami K, Ishiyama S, Yaguramaki H, Masuzawa T, Nabeta Y, Endo K, Shimoda M.

J Agric Food Chem. 2002 Sep 11;50(19):5412-6.

PMID:
12207484
20.

Optimization of dynamic headspace extraction of the edible red algae Palmaria palmata and identification of the volatile components.

Le Pape MA, Grua-Priol J, Prost C, Demaimay M.

J Agric Food Chem. 2004 Feb 11;52(3):550-6.

PMID:
14759147

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