Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS by Gancarz Marek, Bohdan Dobrzański, Tomasz Oniszczuk, Maciej Combrzyński, Daniel Ćwikła, Robert Rusinek

Subjects: “…volatile compound profiles…”
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Integration of FTIR Spectroscopy, Volatile Compound Profiling, and Chemometric Techniques for Advanced Geographical and Varietal Analysis of Moroccan Eucalyptus Essential Oils by Aimen El Orche, Abdennacer El Mrabet, Amal Ait Haj Said, Soumaya Mousannif, Omar Elhamdaoui, Siddique Akber Ansari, Hamad M. Alkahtani, Shoeb Anwar Ansari, Ibrahim Sbai El Otmani, Mustapha Bouatia

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A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil by Bruna Fernandes Andrade, Lorena Mendes Rodrigues, Luiza Maria Amaral Frossard De Paula, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos

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Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation by Albert Krastanov, Marin Georgiev, Aleksandar Slavchev, Denica Blazheva, Bogdan Goranov, Salam A. Ibrahim

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Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat by Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo

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Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color by Artur Głuchowski, Ewa Czarniecka-Skubina, Krzysztof Tambor, Elvyra Jariené

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Application of SPR Method as an Approach to Gas Phase Sensing of Volatile Compound Profile in Mezcal Spirits Conferred by Agave Species by Araceli Sánchez-Álvarez, Donato Luna-Moreno, Oscar Silva-Hernández, Melissa Marlene Rodríguez-Delgado

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Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal dry... by Cen Li, Yongjun Wu, Qiyan Zhu, Chuanzheng Xie, Yan Yan

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The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products by Radosław Bogusz, Anna Onopiuk, Marta Chmiel, Anna Piotrowska, Eliza Kostyra, Edyta Lipińska, Joanna Bryś, Katarzyna Samborska, Dorota Pietrzak

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Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins by Min Kyung Park, Dong-Min Shin, Yun-Sang Choi

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Influence of <i>Nigella sativa</i> L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté by Elżbieta Górska-Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

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The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers by Arkadiusz Szpicer, Anna Onopiuk, Andrzej Półtorak, Agnieszka Wierzbicka

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