Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics-Reference-Cited by-同舟云学术

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

Published:2019-02 Issue: Volume:116 Page:767-777
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiang Xiao-le,Jin Guo-feng,Gouda Mostafa,Jin Yong-guo,Ma Mei-hu

Funder

Earmarked Fund for Modern Agro-industry Technology Research System

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. In-depth comparative analysis of the chicken eggshell membrane proteome;Ahmed;Journal of Proteomics,2017

2. Proteomics reveals novel components of the anopheles gambiae eggshell;Amenya;Journal of Insect Physiology,2010

3. Liquid phase microextraction applications in food analysis;Asensioramos;Journal of Chromatography A,2011

4. Volatile compounds from the integument of white leghorn chickens (gallus gallus domesticus l.): Candidate attractants of ornithophilic mosquito species;Bernier;Journal of Separation Science,2015

5. Besides Colours and Songs, Odour is the New Black of Avian Communication;Bonadonna,2013

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology;Food Chemistry;2024-12

2. Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling;Food Research International;2024-11

3. Noninvasive Assessment of Chicken Egg Fertility during Incubation Using HSSE–GC–MS VOC Profiling;Journal of Agricultural and Food Chemistry;2024-04-04

4. Non-destructive egg breed separation using advanced VOC analytical techniques HSSE-GC-MS, PTR-TOF-MS, and SIFT-MS: Assessment of performance and systems’ complementarity;Food Research International;2024-01

5. Investigating the mechanism of antioxidants as egg white powder flavor modifiers;Journal of the Science of Food and Agriculture;2023-12-28