Key Aroma Compounds in Roasted White Kołuda Goose

Repeated inoculation with fresh rumen fluid before or during weaning modulates the microbiota composition and co-occurrence of the rumen and colon of lambs

(2020) Shaobo Yu et al.   BMC MICROBIOLOGY

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties

(2019) Janina Wołoszyn et al.   POULTRY SCIENCE

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

(2018) Ola Lasekan et al.   Chemistry Central Journal

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

BitterDB: taste ligands and receptors database in 2019

(2018) Ayana Dagan-Wiener et al.   NUCLEIC ACIDS RESEARCH

Comparative characterization of bacterial communities in geese fed all-grass or high-grain diets

(2017) Qi Xu et al.   PLoS One

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

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

(2016) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS) Analysis

(2015) Dimitra L. Capone et al.   ANALYTICAL CHEMISTRY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

(2014) Yukiko Takakura et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family

(2012) Susann Kohl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Key Odorants of Oscypek, a Traditional Polish Ewe's Milk Cheese

(2011) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Accumulation of Oxygenated Fatty Acids in Oat Lipids During Storage

(2010) Douglas C. Doehlert et al.   CEREAL CHEMISTRY

Ewe’s Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb

(2010) Elisabeth Almela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY