Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae

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Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander 

(2018) M.I. Gladyshev et al.   CZECH JOURNAL OF FOOD SCIENCES

Volatile flavor compounds vary by beef product type and degree of doneness1

(2018) Kourtney Gardner et al.   JOURNAL OF ANIMAL SCIENCE

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

Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS

(2017) Xiaodan Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context

(2015) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Retention Indices for Frequently Reported Compounds of Plant Essential Oils

(2011) V. I. Babushok et al.   JOURNAL OF PHYSICAL AND CHEMICAL REFERENCE DATA

Formation of trans fatty acids in edible oils during the frying and heating process

(2010) Wakako Tsuzuki et al.   FOOD CHEMISTRY

Ergosterol Profiles, Fatty Acid Composition, and Antioxidant Activities of Button Mushrooms as Affected by Tissue Part and Developmental Stage

(2010) Suqin Shao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Omega-6 (n-6) and omega-3 (n-3) fatty acids in tilapia and human health: a review

(2009) Kaolin Young   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Medium-chain fatty acids: Functional lipids for the prevention and treatment of the metabolic syndrome

(2009) Koji Nagao et al.   PHARMACOLOGICAL RESEARCH