Detalhe da pesquisa
1.
Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging.
Food Microbiol;
40: 9-17, 2014 Jun.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24549192
2.
Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
J Agric Food Chem;
56(1): 227-34, 2008 Jan 09.
Artigo
em Inglês
| MEDLINE
| ID: mdl-18078317
3.
Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques.
J Agric Food Chem;
55(11): 4518-25, 2007 May 30.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17488025
4.
Comparison of odor-active volatile compounds of fresh and smoked salmon.
J Agric Food Chem;
54(9): 3391-401, 2006 May 03.
Artigo
em Inglês
| MEDLINE
| ID: mdl-16637700
5.
Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
J Agric Food Chem;
54(25): 9496-502, 2006 Dec 13.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17147438
6.
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods.
Food Res Int;
90: 154-176, 2016 Dec.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29195868
7.
Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).
J Agric Food Chem;
53(18): 7204-11, 2005 Sep 07.
Artigo
em Inglês
| MEDLINE
| ID: mdl-16131131
8.
New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization.
J Chromatogr A;
1056(1-2): 201-8, 2004 Nov 12.
Artigo
em Inglês
| MEDLINE
| ID: mdl-15595551
9.
Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging.
Int J Food Microbiol;
160(3): 227-38, 2013 Jan 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-23290229
10.
Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis.
Int J Food Microbiol;
147(3): 195-202, 2011 Jun 30.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21531471
11.
Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques.
Food Addit Contam;
24(7): 744-57, 2007 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17613060