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Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Mónica Bueno, Virginia C. Resconi, M.M. Campo, Vicente Ferreira, Ana Escudero

Food Chemistry · 2018 · 78 citations · 33 references

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33

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 775 citations

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

Nigel P. Brunton · Food Chemistry · 2000 · 194 citations

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.alpha.-Tocopherol Contents and Lipid Oxidation in Pork Muscle and Adipose Tissue during Storage

A. Pfalzgraf, M. Frigg, Hans Steinhart · Journal of Agricultural and Food Chemistry · 1995 · 172 citations

, , +20

A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

J. Stephen Elmore, Helen Warren, D. S. Mottram et al. · Meat Science · 2004 · 169 citations

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Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

Shiqing Song, Xiaoming Zhang, Khizar Hayat et al. · Food Chemistry · 2010 · 120 citations

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