Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Off-flavor removal from thermal-treated watermelon juice by adsorbent treatment with β-cyclodextrin, xanthan gum, carboxymethyl cellulose sodium, and sugar/acid

(2020) Xiao Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

(2020) Ashleigh K. Kilgannon et al.   MEAT SCIENCE

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heptadecanoic acid as an indicator of BCFA content in sheep fat

(2019) Peter J. Watkins et al.   MEAT SCIENCE

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

(2019) Xiao Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets

(2018) Wilson P. Semedo Tavares et al.   FOOD RESEARCH INTERNATIONAL

Sensory description of marine oils through development of a sensory wheel and vocabulary

(2018) W.E. Larssen et al.   FOOD RESEARCH INTERNATIONAL

Development of fermented sausage produced with mutton and native starter cultures

(2018) Claudio Eduardo dos Santos Cruxen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

(2018) Fábio A.P. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

(2018) Rufielyn S. Gravador et al.   JOURNAL OF FOOD SCIENCE

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

(2018) Kayley R. Wall et al.   MEAT SCIENCE

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

(2017) Xiao Feng et al.   Food and Bioprocess Technology

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Meat flavour in pork and beef – From animal to meal

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

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

(2016) Kebba Sabally et al.   MEAT SCIENCE

Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

(2015) Chris R. Kerth et al.   MEAT SCIENCE

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

(2014) Mónica Bueno et al.   MEAT SCIENCE

Flavour Chemistry of Chicken Meat: A Review

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

Experimental study on transport mechanisms during deep fat frying of chicken nuggets

(2012) Sravan Lalam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions

(2012) Shai Barbut   MEAT SCIENCE

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

(2011) P.J. Watkins et al.   MEAT SCIENCE

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

(2010) M.S. Madruga et al.   FOOD CHEMISTRY

Ewe’s Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb

(2010) Elisabeth Almela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

(2009) C. Vieira et al.   MEAT SCIENCE

Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA

(2008) S.M. van Ruth et al.   FOOD CHEMISTRY