Two-fibre solid-phase microextraction combined with gas chromatography–mass spectrometry for the analysis of volatile aroma compounds in cooked pork

Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

J. Stephen Elmore, Donald S. Mottram, Michael Enser et al. · Journal of Agricultural and Food Chemistry · 1999 · 402 citations

Agriculture, Food Science, Nutritional Sciences +17

A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

Nigel P. Brunton · Food Chemistry · 2000 · 195 citations

Agriculture, Food Science, Food Analysis +6

The effects of diet and breed on the volatile compounds of cooked lamb

J. Stephen Elmore, Donald S. Mottram, M. Enser et al. · Meat Science · 2000 · 154 citations

Agriculture, Animal Sciences, Nutrition +14

Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

L.J. Farmer, Donald S. Mottram, Frank B. Whitfield · Journal of the Science of Food and Agriculture · 1989 · 143 citations

Agriculture, Food Science, Food Analysis +16

Headspace Solid Phase Microextraction for the Analysis of Volatiles in a Meat Product:  Dry-Cured Iberian Ham

Jorge Ruiz, Ramón Cava, J. Ventanas et al. · Journal of Agricultural and Food Chemistry · 1998 · 132 citations

Agriculture, Food Science, Food Analysis +16