1. A new natural drying method for food packaging and preservation using biopolymer-based dehydration film. (15th March 2023) Authors: Alnadari, Fawze; Al-Dalali, Sam; Nasiru, Mustapha Muhammad; Frimpong, Evans Boateng; Hu, Yuhang; Abdalmegeed, Dyaaaldin; Dai, Zhuqing; AL-Ammari, Abdulrahman; Chen, Guijie; Zeng, Xiaoxiong Journal: Food chemistry Issue: Volume 404:Part B(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). (December 2022) Authors: Li, Ping; Zhou, Hui; Wang, Zhiqi; Al-Dalali, Sam; Nie, Wen; Xu, Feiran; Li, Cong; Li, Peijun; Cai, Kezhou; Xu, Baocai Journal: Meat science Issue: Volume 194(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Aroma compounds identified in cooked meat: A review. (July 2022) Authors: Sohail, Amjad; Al-Dalali, Sam; Wang, Jianan; Xie, Jianchun; Shakoor, Ashbala; Asimi, Sailimuhan; Shah, Haroon; Patil, Prasanna Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin. (April 2021) Authors: Sarwar, Abid; Aziz, Tariq; Al-Dalali, Sam; Zhang, Jian; Din, Jalal ud; Chen, Chao; Cao, Yongqiang; Fatima, Hina; Yang, Zhennai Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O. (September 2019) Authors: Al-Dalali, Sam; Zheng, Fuping; Li, Hehe; Huang, Mingquan; Chen, Feng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 112(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. (15th May 2022) Authors: Al-Dalali, Sam; Li, Cong; Xu, Baocai Journal: Food chemistry Issue: Volume 376(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different brewing processes on the volatile flavor profiles of Chinese vinegar determined by HS-SPME-AEDA with GC-MS and GC-O. (November 2020) Authors: Al-Dalali, Sam; Zheng, Fuping; Sun, Baoguo; Zhou, Chenxi; Li, Ming; Chen, Feng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of curing on the metabolite profile of water-boiled salted duck. (15th December 2022) Authors: Li, Cong; Al-Dalali, Sam; Zhou, Hui; Xu, Baocai Journal: Food chemistry Issue: Volume 397(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics. (November 2021) Authors: Li, Cong; Al-Dalali, Sam; Zhou, Hui; Wang, Zhouping; Xu, Baocai Journal: Food research international Issue: Volume 149(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. (15th August 2022) Authors: Al-Dalali, Sam; Li, Cong; Xu, Baocai Journal: Food chemistry Issue: Volume 385(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗