Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Key aroma compounds in Chinese fried food of youtiao

(2019) Wenbin Du et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

(2019) Tianze Wang et al.   FOOD CHEMISTRY

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

(2017) Changchun Cao et al.   FOOD RESEARCH INTERNATIONAL

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

(2016) Jingjing Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

(2015) Zheng Yang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

(2014) Mónica Bueno et al.   MEAT SCIENCE

Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

(2013) Mónica Bueno et al.   FOOD RESEARCH INTERNATIONAL

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

(2011) P.J. Watkins et al.   MEAT SCIENCE

The volatile compounds in lamb fat are affected by the time of grazing

(2011) Valentina Vasta et al.   MEAT SCIENCE

Ewe’s Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb

(2010) Elisabeth Almela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

Volatile flavour profile of goat meat extracted by three widely used techniques

(2008) Marta S. Madruga et al.   FOOD CHEMISTRY

Analysis of Volatile Compounds in Beef Fat by Dynamic-Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry

(2008) A. Watanabe et al.   JOURNAL OF FOOD SCIENCE

A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid composition

(2007) K.M. Angood et al.   MEAT SCIENCE