Analysis of flavor-related compounds in four edible wild mushroom soups

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

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Advances in umami taste and aroma of edible mushrooms

(2019) Li-bin Sun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

1H NMR-based metabolic characterization of Chinese Wuding chicken meat

(2018) Zhichao Xiao et al.   FOOD CHEMISTRY

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China

(2018) Zi-Chao Wang et al.   FOOD CONTROL

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China

(2013) Xue-Mei Wang et al.   FOOD CHEMISTRY

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

Sensory characteristics of meat cooked for prolonged times at low temperature

(2011) Line Christensen et al.   MEAT SCIENCE

Chemical composition and non-volatile components of Croatian wild edible mushrooms

(2010) S. Beluhan et al.   FOOD CHEMISTRY

Choline: an essential nutrient for public health

(2009) Steven H Zeisel et al.   NUTRITION REVIEWS

Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms

(2008) P. Guedes de Pinho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY