Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

(2020) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

(2020) Rashida Parvin et al.   Antioxidants

Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

(2019) Ruirui Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of two commercial solid-phase microextraction fibers for the headspace analysis of volatile compounds in different pork and beef cuts

(2018) Ahmad Rois Mansur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

(2018) Mónica Bueno 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

Determination of aroma compounds in pork broth produced by different processing methods

(2016) Yao Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose

(2013) Christoph Cerny et al.   FOOD CHEMISTRY

Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

(2012) M.G. Huang et al.   JOURNAL OF PEPTIDE SCIENCE

Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

(2011) Ran Wang et al.   FOOD CHEMISTRY

Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products

(2009) An Adams et al.   FOOD CHEMISTRY

Determination of phospholipid molecular species in pork meat by high performance liquid chromatography–tandem mass spectrometry and evaporative light scattering detection

(2007) E. Boselli et al.   MEAT SCIENCE