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Laela Hayu Nurani, Florentinus Dika Octa Riswanto, Anjar Windarsih, Citra Ariani Edityaningrum, Any Guntarti & Abdul Rohman. (2022) Use of chromatographic-based techniques and chemometrics for halal authentication of food products: A review. International Journal of Food Properties 25:1, pages 1399-1416.
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Xiaoqing Miao, Shuang Li, Shan Shang, Na Sun, Xiuping Dong & Pengfei Jiang. (2023) Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. Food Chemistry: X 19, pages 100805.
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Yuanju He, Chang Zhang, Yimei Zheng, Huaxing Xiong, Chao Ai, Hui Cao, Jianbo Xiao, Hesham El-Seedi, Lei Chen & Hui Teng. (2023) Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast. Food Chemistry: X 18, pages 100623.
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Jun Chen, Qi Luo, Yu Zhou, Tingting Xie, Qianhui Gu, Jingzhi Pan & Conggui Chen. (2023)
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Yongfang Chen, Anthony Pius Bassey, Guanghong H. Zhou, Shuang Teng, Han Dou, Yiping P. Guo, Yuanyuan Y. Zhang & Keping P. Ye. (2022) Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration. Journal of Food Measurement and Characterization 17:1, pages 487-498.
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Ying Li, Li Yuan, Huijie Liu, Hongying Liu, Yue Zhou, Miaonan Li & Ruichang Gao. (2023) Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS. Food Science and Human Wellness 12:1, pages 173-182.
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Tong Chen, Haiyu Li, Xinyu Chen, Yong Wang, Qianwei Cheng & Xingpu Qi. (2022)
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Zhi-gui He, Ying Zhang, Ming-duo Yang, Yu-qing Zhang, Ying-ying Cui, Mi-ying Du, Dong Zhao & Hui Sun. (2022) Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork. Frontiers in Nutrition 9.
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Peihuan He, Md Mehedi Hassan, Fang Tang, Hui Jiang, Mingjie Chen, Rui Liu, Hao Lin & Quansheng Chen. (2022) Total Fungi Counts and Metabolic Dynamics of Volatile Organic Compounds in Paddy Contaminated by Aspergillus niger During Storage Employing Gas Chromatography-Ion Mobility Spectrometry. Food Analytical Methods 15:6, pages 1638-1651.
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Zengkui Lu, Jianye Li, Chao Yuan, Bin Xi, Bohui Yang, Xianyu Meng, Tingting Guo, Yaojing Yue, Yaqin Gao, Jianbin Liu & Xiaoping Sun. (2022) Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry. Frontiers in Nutrition 9.
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Jing Qian, Ying Zhao, Longfei Yan, Ji Luo, Wenjing Yan & Jianhao Zhang. (2022) Improving the lipid oxidation of beef patties by plasma-modified essential oil/protein edible composite films. LWT 154, pages 112662.
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Tengfei Zhao, Soottawat Benjakul, Chiara Sanmartin, Xiaoguo Ying, Lukai Ma, Gengsheng Xiao, Jin Yu, Guoqin Liu & Shanggui Deng. (2021) Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis. Foods 10:12, pages 2917.
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Linjie Xi, Jing Zhang, Ruixiao Wu, Tian Wang & Wu Ding. (2021) Characterization of the Volatile Compounds of Zhenba Bacon at Different Process Stages Using GC–MS and GC–IMS. Foods 10:11, pages 2869.
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Yuan Chang, Shuqi Wang, Haitao Chen, Ning Zhang & Jie Sun. (2021) Characterization of the key aroma compounds in pork broth by sensory‐directed flavor analysis. Journal of Food Science 86:11, pages 4932-4945.
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Jicai Bi, Zeyuan Lin, Yang Li, Fusheng Chen, Sixin Liu & Congfa Li. (2021) Effects of different cooking methods on volatile flavor compounds of chicken breast. Journal of Food Biochemistry 45:8.
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