Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

Yun Deng, Yali Luo, Yuegang Wang et al. · Food Chemistry · 2014 · 228 citations

Agriculture, Food Science, Physiology +16

Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms

Lillian Barros, Paula Baptista, Daniela M. Correia et al. · Journal of Agricultural and Food Chemistry · 2007 · 201 citations

Agriculture, Food Science, Nutritional Sciences +15

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

Lu Xiao, Jihyun Lee, Gong Zhang et al. · Food Chemistry · 2013 · 182 citations · Full text

Agriculture, Food Science, Food Analysis +9

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

Fei Pei, Ying Shi, Xingyang Gao et al. · Food Chemistry · 2014 · 174 citations

Agriculture, Food Science, Microbiology +16

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

Olga S. Papadopoulou, Efstathios Ζ. Panagou, Fady Mohareb et al. · Food Research International · 2012 · 161 citations

Agriculture, Food Science, Microbiology +16