Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds

(2020) Jun Qi et al.   FOOD CHEMISTRY

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

(2019) Nabila Begum et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup

(2019) Mengchen You et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments

(2019) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile and non-volatile metabolite changes in 140-day stored vacuum packaged chilled beef and potential shelf life markers

(2019) Damian Frank et al.   MEAT SCIENCE

Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy

(2018) Qingmin Chen et al.   FOOD CHEMISTRY

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng 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

Comparison of the three waves of avian influenza A(H7N9) virus circulation since live poultry markets were permanently closed in the main urban areas in Zhejiang Province, July 2014-June 2017

(2018) Wei Cheng et al.   Influenza and Other Respiratory Viruses

Effect of postmortem aging time on flavor profile of stewed pork rib broth

(2018) Miaomiao Hou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

(2018) Cassius E.O. Coombs et al.   MEAT SCIENCE

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months

(2018) Rafael S.B. Pinheiro et al.   MEAT SCIENCE

Specific expression pattern of IMP metabolism related-genes in chicken muscle between cage and free range conditions

(2018) Tao Zhang et al.   PLoS One

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

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

(2016) Laura Lorido et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Effect of black pepper essential oil on the quality of fresh pork during storage

(2016) Jing Zhang et al.   MEAT SCIENCE

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

(2016) Damian Frank et al.   Animal Production Science

Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

(2015) Kun Wang et al.   FOOD HYDROCOLLOIDS

Near-Freezing Temperature Storage (−2C) for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat: A Special Breed in Asia

(2015) Xinxiao Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Saltiness Enhancement by Savory Aroma Compounds

(2011) Max Batenburg et al.   JOURNAL OF FOOD SCIENCE

Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value

(2011) E. Hallenstvedt et al.   MEAT SCIENCE

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

(2010) Youling L. Xiong et al.   JOURNAL OF FOOD SCIENCE

Aroma-active compounds of Beijing roast duck

(2009) Gengjun Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY