Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

(2021) Jian Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of the smoking process using Brazilian reforestation woods on volatile compounds, lipid oxidation and microbiological quality of bacons during shelf life

(2020) Thais Cardoso Merlo et al.   MEAT SCIENCE

Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

(2020) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia

(2020) Shuo Shi et al.   MEAT SCIENCE

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat

(2020) Silvia Del Bianco et al.   MEAT SCIENCE

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon

(2020) Jie Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

(2019) Joshua H. Aheto et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

(2019) Dong Han et al.   MOLECULES

Ion Mobility Spectrometry in Food Analysis: Principles, Current Applications and Future Trends

(2019) Maykel Hernández-Mesa et al.   MOLECULES

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

(2019) Ewa Rasinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Usefulness of GC-IMS for rapid quantitative analysis without sample treatment: Focus on ethanol, one of the potential classification markers of olive oils

(2019) María del Mar Contreras et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

(2019) Md. Ashrafuzzaman Zahid et al.   MEAT SCIENCE

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle

(2018) Aristide Maggiolino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

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

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

(2018) Kayley R. Wall et al.   MEAT SCIENCE

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

(2018) Xinfu Li et al.   MOLECULES

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques

(2016) Xin Guo et al.   MEAT SCIENCE

Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

(2016) Xianchao Feng et al.   MEAT SCIENCE

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

(2015) Haizhou Wu et al.   FOOD CHEMISTRY

Effect of an antioxidant from bamboo leaves combined with tea polyphenol on biogenic amine accumulation and lipid oxidation in pork sausages

(2015) Wenjiao Fan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

(2013) Wen-Chieh Sung   JOURNAL OF FOOD AND DRUG ANALYSIS

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

(2012) Jiamei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

(2011) S. Xiao et al.   POULTRY SCIENCE

Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon

(2010) C. M. Leick et al.   JOURNAL OF ANIMAL SCIENCE

Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham

(2010) Alberto Martín et al.   JOURNAL OF FOOD SCIENCE

Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

(2009) Alicia Olivares et al.   FOOD CHEMISTRY

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY