GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

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Volatile flavor constituents in the pork broth of black-pig

Jian Zhao, Meng Wang, Jianchun Xie et al. · Food Chemistry · 2017 · 206 citations

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Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Xuebo Song, Si Jing, Lin Zhu et al. · Food Chemistry · 2019 · 192 citations

Life Sciences, Food Science, Food Analysis +15

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

A.J. Pham, M. Wes Schilling, W.B. Mikel et al. · Meat Science · 2008 · 190 citations

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