Influence of heating temperature on the development of volatile compounds in bigeye tuna meat (Thunnus obesus) as assessed by E-nose and SPME-GC/MS.

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

Jacobo Iglesias, Isabel Medina · Journal of Chromatography A · 2008 · 241 citations

Natural Sciences, Food Science, Toxicology +14

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Vincent Varlet, Carole Prost, Thierry Sérot · Food Chemistry · 2007 · 238 citations

Pharmacy, Toxicology, Biochemical Toxicology +13

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

Jacobo Iglesias, Isabel Medina, Federica Bianchi et al. · Food Chemistry · 2009 · 172 citations

Pharmacy, Fisheries, Food Science +11

Comparison of Volatiles of Cultured and Wild Sea Bream (<i>Sparus aurata</i>) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography−Mass Spectrometry

Cesarettin Alasalvar, K.D.A. Taylor, Fereidoon Shahidi · Journal of Agricultural and Food Chemistry · 2005 · 155 citations

Life Sciences, Biochemistry, Marine Sciences +15

Electronic nose as a non-destructive tool to characterise peach cultivars and to monitor their ripening stage during shelf-life

S. Benedetti, Susanna Buratti, A. Spinardi et al. · Postharvest Biology and Technology · 2007 · 146 citations

Agriculture, Horticultural Sciences, Plant Sciences +16