Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

High-Throughput Sequencing With the Preselection of Markers Is a Good Alternative to SNP Chips for Genomic Prediction in Broilers

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Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

(2020) Hui Shen et al.   FOOD CHEMISTRY

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang 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

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

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

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

(2017) Jun Qi et al.   JOURNAL OF FOOD SCIENCE

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

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

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

(2016) Laura Lorido et al.   FOOD CHEMISTRY

Effect of Freeze-Chilled Treatment on Flavor of Grass Carp (Ctenopharyngodon idellus) Fillets and Soups During Short-Term Storage

(2016) Xiaofei Yin et al.   Journal of Aquatic Food Product Technology

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

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES 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

Identification of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods

(2012) Lina Mayuoni-kirshinbaum et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage

(2011) Hesham M. Badr et al.   FOOD CHEMISTRY

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

Free-amino acid profiles of thua nao, a Thai fermented soybean

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

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

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth

(2009) Andreas Dunkel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY