Odor and VOC emissions from pan frying of mackerel at three stages: raw, well-done, and charred

Development of the detection threshold concept from a close look at sorption occurrence inside a glass vial based on the in-vial vaporization of semivolatile fatty acids

Experimental validation of an effective carbon number-based approach for the gas chromatography–mass spectrometry quantification of ‘compounds lacking authentic standards or surrogates’

Composition of key offensive odorants released from fresh food materials

Recent advances in thermal desorption-gas chromatography-mass spectrometery method to eliminate the matrix effect between air and water samples: Application to the accurate determination of Henry's law constant

An investigation into the relationship between the major chemical components of particulate matter in urban air

A Study of Analytical Method for Ethylene and Low Weight Hydrocarbons (LWHC) using Thermal Desorption and Gas Chromatography-Flame Ionization Detector with (TD-GC-FID)

A Study of odorants and volatiles released from pork belly meat when treated by different cooking methods

An exploration on the suitability of airborne carbonyl compounds analysis in relation to differences in instrumentation (GC-MS versus HPLC-UV) and standard phases (gas versus liquid)

Emission Characteristics of Odorous Gases with the Decay of Albumin and Yolk of Boiled Egg