Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

Molecular mechanism of lipid transformation in cold chain storage of Tan sheep

(2021) Wei Jia et al.   FOOD CHEMISTRY

Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck

(2020) Cong Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

(2020) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing

(2020) Yuanrui Yu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition

(2020) Neetu Singh et al.   FOOD CHEMISTRY

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics

(2020) Cong Li et al.   FOOD RESEARCH INTERNATIONAL

In Situ Method for Real-Time Discriminating Salmon and Rainbow Trout without Sample Preparation Using iKnife and Rapid Evaporative Ionization Mass Spectrometry-Based Lipidomics

(2019) Gongshuai Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipidomics differentiation of soft-shelled turtle strains using hydrophilic interaction liquid chromatography and mass spectrometry

(2019) Xina Yu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Comparative investigation on metabolite changes in ‘wu mi’ production by Vaccinium bracteatum Thunb. leaves based on multivariate data analysis using UPLC–QToF–MS

(2019) Mingcong Fan et al.   FOOD CHEMISTRY

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

Omega-3 fatty acids and adipose tissue biology

(2018) Ondrej Kuda et al.   MOLECULAR ASPECTS OF MEDICINE

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

Zwitterionic hydrophilic interaction solid-phase extraction and multi-dimensional mass spectrometry for shotgun lipidomic study of Hypophthalmichthys nobilis

(2017) Renyao Jin et al.   FOOD CHEMISTRY

The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

(2017) T. Van Hecke et al.   FOOD RESEARCH INTERNATIONAL

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

(2017) Qinsheng Chen et al.   LIPIDS

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Shotgun lipidomics in substantiating lipid peroxidation in redox biology: Methods and applications

(2017) Changfeng Hu et al.   Redox Biology

Chinese ethnic meat products: Continuity and development

(2016) Weicai Zeng et al.   MEAT SCIENCE

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

(2015) Yanjun Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

A novel method to analyze hepatotoxic components in Polygonum multiflorum using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry

(2015) Longfei Lin et al.   JOURNAL OF HAZARDOUS MATERIALS

Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products

(2014) D. Y. Wang et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Lipid Oxidation in Low-moisture Food: A Review

(2013) Leann Barden et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A grey mullet enzyme displaying both lipase and phospholipase activities: Purification and characterization

(2013) Nabil Smichi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Shotgun Lipidomics Strategy for Fast Analysis of Phospholipids in Fisheries Waste and Its Potential in Species Differentiation

(2012) Qing Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck

(2012) Yan Dai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Spices as Functional Foods

(2011) M. Viuda-Martos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations

(2010) Zhaoping Li et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Identification of 1-palmitoyl-2-linoleoyl-phosphatidylethanolamine modifications under oxidative stress conditions by LC-MS/MS

(2009) M. Rosário M. Domingues et al.   BIOMEDICAL CHROMATOGRAPHY

Lipases from Mammals and Fishes

(2009) Ivan Kurtovic et al.   REVIEWS IN FISHERIES SCIENCE