Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat von VEJAPHAN, WARINDA, HSIEH, THOMAS C.-Y., WILLIAMS, STEPHEN S.

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Characterization of volatile components of Menhaden fish (Brevoortia tyrannus) oil von Hsieh, T.C.Y. (Louisiana State University, Baton Rouge, LA), Williams, S.S, Vejaphan, W, Meyers, S.P

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Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis) von Gu, Sai-qi, Wang, Xi-chang, Tao, Ning-ping, Wu, Na

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Headspace volatile components of smoked swordfish ( Xiphias gladius) and cod ( Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectromet... von Guillén, M.D., Errecalde, M.C., Salmerón, J., Casas, C.

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Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods von Kolanowski, W, Jaworska, D, Weissbrodt, J

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Characterization of the Aroma of a Meatlike Process Flavoring from Soybean-Based Enzyme-Hydrolyzed Vegetable Protein von Wu, Yi-Fang G, Cadwallader, Keith R

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Quality properties of Chinese Sichuan-style sausages as affected by Chinese red wine, yellow rice wine and beer von Dai, Yan, Yuan, Ying, Chen, Jing-Xia, Chen, Shu-Yan, Li, Chun-Hong, Huang, Yue, Chang, Hai-Jun

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Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems von Wu, Na, Wang, Xi-Chang

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Volatile components in flavour concentrates from crayfish processing waste von Cha, Y.J, Baek, H.H, Hsieh, T.C.Y

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Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature ex... von Zang, Mingwu, Wang, Lan, Zhang, Zheqi, Zhang, Kaihua, Li, Dan, Li, Xiaoman, Wang, Shouwei, Chen, Hongzhang

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HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability von Hao, Jing, Xu, Xiao-Lin, Jin, Feng, Regenstein, Joe M., Wang, Feng-Jun

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Changes in volatiles of palm kernel oil before and after kernel roasting von Zhang, Wencan, Wang, Rui, Yuan, Yonghong, Yang, Tiankui, Liu, Shaoquan

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HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis) von Xiao, Lu, Lee, Jihyun, Zhang, Gong, Ebeler, Susan E., Wickramasinghe, Niramani, Seiber, James, Mitchell, Alyson E.

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Evaluation of compounds contributing characterizing fishy flavors in fish oils von Karahadian, C. (University of Wisconsin-Madison, Madison, WI), Lindsay, R.C

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Effect of salinity on volatiles in the razor clam investigated by head space-solid phase microextraction/gas chromatography-mass spectrometry von Ran, Zhaoshou, Zhang, Sijia, Zhu, Yilei, Ke, Aiying, Xu, Jilin, Li, Yanrong, Liao, Kai, Li, Shuang, Ran, Yun, Yan, Xiaojun

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Volatile compounds of the green alga, Capsosiphon fulvescens von Sun, Sang-Mi, Chung, Gyu-Hwa, Shin, Tai-Sun

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Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea von Mu, Hua, Wei, Zehong, Yi, Lina, Liang, Haiou, Zhao, Limei, Zhang, Wenbing, Mai, Kangsen

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Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry von Hu, Xiao, Wang, Rongrong, Guo, Jiajing, Ge, Keda, Li, Gaoyang, Fu, Fuhua, Ding, Shenghua, Shan, Yang

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Loss of volatile lipid oxidation products during thermal desorption in dynamic headspace-capillary gas chromatography von Park, P.S.W. (Bristol-Myers Squibb Co., Evansville, IN)

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Valorization of American lobster (Homarus americanus) cooking waters: Preparation and characterization of a food ingredient von Tremblay, Ariane, Corcuff, Ronan, Goulet, Charles, Godefroy, Samuel B., Doyen, Alain, Beaulieu, Lucie

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