Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

(2019) Dong Han et al.   MOLECULES

Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

(2019) Yan-xiu Qin et al.   Journal of Food Measurement and Characterization

Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

(2019) Dong Han et al.   FOOD RESEARCH INTERNATIONAL

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

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

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce

(2018) Yi Yang et al.   FOOD RESEARCH INTERNATIONAL

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

(2017) Jun Qi et al.   JOURNAL OF FOOD SCIENCE

Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine)

(2017) Pan Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

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

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

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

Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

(2016) M.F. Overholt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chinese ethnic meat products: Continuity and development

(2016) Weicai Zeng et al.   MEAT SCIENCE

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

(2016) Xi Feng et al.   RADIATION PHYSICS AND CHEMISTRY

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

(2015) Hai Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes

(2014) José M Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavour Chemistry of Chicken Meat: A Review

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

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Effect of pork fat addition on the volatile compounds of foal dry-cured sausage

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE