Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart

(2019) M. Shafiur Rahman et al.   MEAT SCIENCE

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

(2019) Nahar Sabikun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget

(2018) Delasa Rahimi et al.   Innovative Food Science & Emerging Technologies

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

(2018) Jackie B. Lipkowitz et al.   JOURNAL OF DAIRY SCIENCE

Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO 2 and solvent extraction

(2018) M. Shafiur Rahman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

(2017) Jun Qi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Flavour Chemistry of Chicken Meat: A Review

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

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

(2011) S.S. Bhosale et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Potato Flavor

(2010) Shelley H. Jansky   AMERICAN JOURNAL OF POTATO RESEARCH

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

(2009) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY