# Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS

*PRI Rank #5 · Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026*

*Canonical URL: https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/rank-5*

| Field | Value |
| --- | --- |
| Rank | #5 |
| 18m citations | 48 |
| Journal | Food Chemistry X |
| Year | 2024 |
| DOI | 10.1016/j.fochx.2024.101291 |
| Corresponding authors | Shouchun Liu, Pengzhi Hong |
| Institution | Guangdong Ocean University, China |

**Ranking page:** [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)

**Paper link:** [10.1016/j.fochx.2024.101291](https://doi.org/10.1016/j.fochx.2024.101291)

## 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

## Cite this ranking

```
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
```