Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbial synthesis of functional odd-chain fatty acids: a review

(2020) Lin-Shang Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

(2020) Hyun Cheol Kim et al.   MOLECULES

Effects of aging and aging method on physicochemical and sensory traits of different beef cuts

(2019) Minsu Kim et al.   Korean Journal for Food Science of Animal Resources

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

A clean and green approach for odd chain fatty acids production in Rhodococcus sp. YHY01 by medium engineering

(2019) Shashi Kant Bhatia et al.   BIORESOURCE TECHNOLOGY

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

(2019) Hyemin Oh et al.   JOURNAL OF FOOD SCIENCE

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

(2019) Tao Feng et al.   MOLECULES

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

(2019) Minh Ha et al.   FOOD RESEARCH INTERNATIONAL

Compounds responsible for off-odors in several samples composed by polypropylene, polyethylene, paper and cardboard used as food packaging materials

(2019) Paula Vera et al.   FOOD CHEMISTRY

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread

(2019) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The potential use of Debaryomyces hansenii for the biological control of pathogenic fungi in food

(2018) Noé Medina-Córdova et al.   BIOLOGICAL CONTROL

Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle

(2018) Emma N. Bermingham et al.   MEAT SCIENCE

Cheese Yeasts

(2018) Marie-Therese Fröhlich-Wyder et al.   YEAST

Identification and quantification of odours from oxobiodegradable polyethylene oxidised under a free radical flow by headspace solid-phase microextraction followed by gas chromatography-olfactometry-mass spectrometry

(2017) Magdalena Wrona et al.   TALANTA

Mucor: A Janus-faced fungal genus with human health impact and industrial applications

(2017) Stéphanie Morin-Sardin et al.   Fungal Biology Reviews

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Protease and lipase activities of fungal and bacterial strains derived from an artisanal raw ewe's milk cheese

(2016) Sebnem Ozturkoglu-Budak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

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

Postmortem Aging of Beef with a Special Reference to the Dry Aging

(2016) Muhammad I. Khan et al.   Korean Journal for Food Science of Animal Resources

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

(2016) Yuan H. Brad Kim et al.   MEAT SCIENCE

Precursor directed biosynthesis of odd-numbered fatty acids by different yeasts

(2015) Tomáš Řezanka et al.   FOLIA MICROBIOLOGICA

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Bird feather fungi from Svalbard Arctic

(2015) Shiv M. Singh et al.   POLAR BIOLOGY

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

(2014) Xin Li et al.   MEAT SCIENCE

Identification and nomenclature of the genus Penicillium

(2014) C.M. Visagie et al.   STUDIES IN MYCOLOGY

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

(2013) Michael E. Dikeman et al.   MEAT SCIENCE

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum

(2013) Xin Li et al.   MEAT SCIENCE

DNA barcoding in Mucorales: an inventory of biodiversity

(2013) G. Walther et al.   PERSOONIA

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

(2009) S.L. DeGeer et al.   MEAT SCIENCE

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

(2008) Felix Frauendorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

(2007) R.D. Smith et al.   MEAT SCIENCE

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

(2007) G. Destefanis et al.   MEAT SCIENCE