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Articles:

PubMed:	Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
PubMed:	Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil.
PubMed:	Validation of a headspace trap gas chromatography and mass spectrometry method for the quantitative analysis of volatile compounds from degraded rapeseed oil.
PubMed:	Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.
PubMed:	Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry.
PubMed:	Three structurally similar odorants trigger distinct signaling pathways in a mouse olfactory neuron.
PubMed:	The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
PubMed:	Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:	Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
PubMed:	Change of volatile compounds in fresh fish meat during ice storage.
PubMed:	Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
PubMed:	Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis.
PubMed:	Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
PubMed:	Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:	Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
PubMed:	Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).
PubMed:	Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
PubMed:	Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
PubMed:	Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed:	Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
PubMed:	Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.
PubMed:	Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed:	Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).