Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

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

Effects of temperature on protein phosphorylation in postmortem muscle

(2019) Chi Ren et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts

(2019) Huan Liu et al.   MEAT SCIENCE

Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola

(2018) Renyu Zhang et al.   FOOD CHEMISTRY

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang 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

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

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach

(2017) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao )

(2017) Wahidu Zzaman et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

(2016) Nives Marušić Radovčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

(2016) N. Martínez-Onandi et al.   MEAT SCIENCE

The effect of forage type on lamb carcass traits, meat quality and sensory traits

(2016) Gerlane F. De Brito et al.   MEAT SCIENCE

Challenges in relating concentrations of aromas and tastes with flavor features of foods

(2015) Jorge Regueiro et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Seasonal variations in free amino acids, nucleotide-related compounds, and fatty acids and meat yield of the coconut crab Birgus latro

(2015) Taku Sato et al.   FISHERIES SCIENCE

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

(2015) Minna K. Rotola-Pukkila et al.   JOURNAL OF FOOD SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez 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

Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat

(2010) A. Farhadian et al.   FOOD CHEMISTRY

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Determination of polycyclic aromatic hydrocarbons in grilled meat

(2009) Afsaneh Farhadian et al.   FOOD CONTROL

Emission of fine organic aerosol from traditional charcoal broiling in China

(2009) Ximei Hou et al.   JOURNAL OF ATMOSPHERIC CHEMISTRY

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast

(2009) G.Z. Liao 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