Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties

(2020) Taehoon Lee et al.   FOOD CHEMISTRY

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

(2019) Rubén Domínguez et al.   Food Analytical Methods

Pathway of 5-hydroxymethyl-2-furaldehyde formation in honey

(2019) Wenchao Yang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

(2019) Mingwu Zang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

(2019) Francisco J. Marti-Quijal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

(2019) Branislav Šojić et al.   MEAT SCIENCE

Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

(2019) Wenhui Duan et al.   MOLECULES

Nutrients and bioactive components from vinegar: A fermented and functional food

(2019) Ting Xia et al.   Journal of Functional Foods

Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar

(2019) Suisui Jiang et al.   Scientific Reports

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

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures

(2019) Zefu Wang et al.   MEAT SCIENCE

Effect of water, fat, and protein in raw pork from swine carcasses on the pyrolytic gaseous and liquid product distribution

(2018) Yike Zhang et al.   FUEL PROCESSING TECHNOLOGY

Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

(2018) M.W. Schilling et al.   MEAT SCIENCE

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction

(2018) Li-Li Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere

(2018) Maria J. Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The safety evaluation of chilled pork from online platform in China

(2018) Chen-xing Liu et al.   FOOD CONTROL

Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

(2017) Paulina Kęska et al.   JOURNAL OF SENSORY STUDIES

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

(2016) Sivakumar Allur Subramaniyan et al.   Korean Journal for Food Science of Animal Resources

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Precision pork production: Predicting the impact of nutritional strategies on carcass quality

(2012) J. van Milgen et al.   MEAT SCIENCE

Restriction of Advanced Glycation End Products Improves Insulin Resistance in Human Type 2 Diabetes: Potential role of AGER1 and SIRT1

(2011) J. Uribarri et al.   DIABETES CARE

Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

(2011) Zuobing Xiao et al.   JOURNAL OF FOOD SCIENCE

Formation of Carcinogenic 4(5)-Methylimidazole in Maillard Reaction Systems

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY