Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

Mengqi Li, Ruiwen Yang, Hao Zhang et al. · Food Chemistry · 2019 · 375 citations

Agriculture, Food Science, Analytical Chemistry +16

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

Lin Huang, Jiewen Zhao, Quansheng Chen et al. · Food Chemistry · 2013 · 283 citations

Agriculture, Chemistry, Food Science +16

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Mónica Flores, Casey C. Grimm, Fidel Toldrá et al. · Journal of Agricultural and Food Chemistry · 1997 · 260 citations

Agriculture, Food Science, Food Chemistry +16

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 253 citations

Agriculture, Food Science, Microbiology +14