Development of a highly reproducible GC-HRMS method for determination of Skatole in pig tissues by Ayoola Ebenezer Afe, Zhao-ji Shen, Xiaorong Guo, Weihai Xing, Kui Li, Rong Zhou

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Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS by Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang

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Exploring the contribution of phosphatidylcholine and triglyceride on the formation of beef aroma-active compounds with thermal oxidation system by Yujie Shi, Jing Li, Longzhu Zhou, Junmin Zhang, Xiaohui Feng, Weihai Xing, Chaohua Tang, Yueyu Bai

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Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content by Qingshan Ma, Xiyan Kou, Youyou Yang, Yunshuang Yue, Weihai Xing, Xiaohui Feng, Guiqin Liu, Changfa Wang, Yan Li

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Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef by Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang

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Characterization of the microbial communities and their correlations with volatile flavor compounds and physicochemical factors in Bashang suancai, a traditional Chinese pickle by Yuan Liu, Chen Yin, Jian Wang, Weihai Xing, Yali Huang, Zhiyu Yan, Jiachen Chen, Yu Han, Weiran Zhu, Yidi Zhao, Kai Zhang, Tingting Tian, Xinru Guo, Lin Yuan, Yang Liu

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