Ai‐Nong Yu

Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

Development of Volatile Compounds during the Manufacture of Dry‐Cured “Lacón,” a Spanish Traditional Meat Product

Response surface methodology and multivariate analysis of equilibrium headspace concentration of orange beverage emulsion as function of emulsion composition and structure

A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

Flavour substances of Chinese traditional smoke-cured bacon