Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl

(2021) Xilin Ding et al.   MEAT SCIENCE

Blood n-3 fatty acid levels and total and cause-specific mortality from 17 prospective studies

(2021) William S. Harris et al.   Nature Communications

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

Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods

(2020) Hui Nie et al.   FOOD CHEMISTRY

Determination of creatine, creatinine, free amino acid and heterocyclic aromatic amine contents of plain beef and chicken juices

(2020) Zeynep Elbir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

(2020) J. Ortuño et al.   MEAT SCIENCE

Analysis of flavor-related compounds in four edible wild mushroom soups

(2020) Wen Xun et al.   MICROCHEMICAL JOURNAL

1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler

(2020) Zhichao Xiao et al.   FOOD RESEARCH INTERNATIONAL

Detecting cooking state of grilled chicken by electronic nose and computer vision techniques

(2020) Fedor S. Fedorov et al.   FOOD CHEMISTRY

Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques

(2020) Jian Zou et al.   FOOD CHEMISTRY

A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry

(2019) Xinran Wang et al.   FOOD RESEARCH INTERNATIONAL

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

(2019) Shuyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

(2018) Felix Rabeler et al.   JOURNAL OF FOOD ENGINEERING

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

(2018) Vasiliki Gkarane et al.   JOURNAL OF FOOD SCIENCE

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

(2018) Tae-Kyung Kim et al.   Korean Journal for Food Science of Animal Resources

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

(2016) Zhengmao Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

(2016) Fábio A. P. Silva et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry

(2016) Mingyue Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pork as a Source of Omega-3 (n-3) Fatty Acids

(2015) Michael Dugan et al.   Journal of Clinical Medicine

Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats

(2014) A. Raza et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

(2013) T.T. Nkukwana et al.   FOOD CHEMISTRY

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

(2012) Mar Roldán et al.   MEAT SCIENCE

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