Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

Human Muscle Protein Synthesis Rates after Intake of Hydrolyzed Porcine-Derived and Cows’ Milk Whey Proteins—A Randomized Controlled Trial

(2019) Bendtsen et al.   Nutrients

Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate

(2019) Shangci Wang et al.   JOURNAL OF FOOD SCIENCE

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

(2017) Jun Qi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth

(2017) Maximilian Kranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Clinical Significance of Umami Taste and Umami-Related Gene Expression Analysis for the Objective Assessment of Umami Taste Loss

(2016) Noriaki Shoji et al.   CURRENT PHARMACEUTICAL DESIGN

Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps

(2016) Huiwen Zheng et al.   FOOD CHEMISTRY

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations

(2016) Hiroya Kawasaki et al.   FOOD QUALITY AND PREFERENCE

Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

(2016) Tanyaradzwa E. Mungure et al.   MEAT SCIENCE

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

(2015) Dinesh D. Jayasena et al.   POULTRY SCIENCE

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries

(2013) Lovedeep Kaur et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics

(2013) Jennifer Williamson et al.   MEAT SCIENCE

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

(2012) A. M. Gurikar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis

(2010) Ying Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Hepatic glutamate metabolism: a tale of 2 hepatocytes

(2009) Margaret E Brosnan et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

(2008) Lene Meinert et al.   MEAT SCIENCE

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE