Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedure |
Cho, In-Hee
(Department of Food and Nutritional Sciences, Ewha Womans University)
Lee, Hyong-Joo (Department of Food Science and Technology, Seoul National University) Kim, Young-Suk (Department of Food and Nutritional Sciences, Ewha Womans University) |
1 |
Compilation of relative retention indices for the analysis of aromatic compounds: Laboratoire Faveur
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2 |
Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy
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3 |
Flavornet
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4 |
Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin
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DOI |
5 |
Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona
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DOI |
6 |
A comparison of the chemical composition of boiled and roasted aromas of heated beef
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7 |
A generalisation of the retention index system including linear temperature programmed gas-liquid partition chromatography
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DOI ScienceOn |
8 |
Flavour formation in meat and meat products-A review
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DOI |
9 |
Beef flavor - A review
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10 |
Flavor chemistry, constituents of meat flavor: beef
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DOI |
11 |
Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef
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DOI |
12 |
Novel thiazoles and 3-thiazolines in cooked beef aroma
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DOI |
13 |
Analysis of volatile compounds in bulgogi
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14 |
Flavour of muscle foods-an overview;Flavor of Meat, Meat Products and Seafoods
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15 |
Volatile components in roast beef
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DOI |
16 |
Volatile constituents of the distilled oils of welsh onions (Allium fistulosum L. variety Maichuon) and scallions (Allium fistulosum L. variety Caespitosum)
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17 |
Identification and sensory characterization of volatile flavor compounds in sesame seed oil
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DOI |
18 |
Identification of the characteristic odorants in fresh rhizomes of ginger (Zingiber offinale Roscoe) using aroma extract dilution analysis and modified multidime~ional gas chromatography-mass spectroscopy
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DOI |
19 |
Solid phase microextraction-gas chromatography-olfactometry of soy sauce based on sample dilution analysis
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20 |
Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) I. Evaluation of potent odorants of black pepper by dilution and concentration techniques
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DOI |
21 |
Quantitative determination of-damascenone in foods using a stable isotope dilution assay
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DOI |