Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
#5PRI RANKED
Most Cited Paper
in Meat and Animal Product Quality
18 Months Post-Publication
Class of 2026
“Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/
Topics
gas chromatography-mass spectrometry · gas chromatography-ion mobility spectrometry · Flavor compounds · fish cakes · cooking methods · steaming · baking · air frying · pan frying · deep frying · odor activity value · relative odor activity value · orthogonal partial least squares discriminant analysis · variable influence on projection · 3-ethyl-2,5-dimethylpyrazine · 2,5-dimethylpyrazine · Flavor compounds · Flavor compounds · Flavor formation · reheating effects
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459