Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process

Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients

(2021) Francesca Bot et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup

(2021) Peng Wan et al.   MICROCHEMICAL JOURNAL

Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries

(2020) Dong Guo et al.   FOOD CONTROL

Use of egg yolk phospholipids to generate chicken meat odorants

(2019) De-Wei Chen et al.   FOOD CHEMISTRY

Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

(2019) De‐Wei Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Strategies to increase the oxidative stability of cold pressed oils

(2019) Silke Grosshagauer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

African Swine Fever Epidemiology and Control

(2019) Linda K. Dixon et al.   Annual Review of Animal Biosciences

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions

(2018) Gautam K. Samdani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs

(2016) Christoph Gerlach et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Phosphatidylethanolamine on the Antioxidant Activity of α-Tocopherol and Trolox in Bulk Oil

(2015) Leqi Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phospholipids in foods: prooxidants or antioxidants?

(2015) Leqi Cui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemistry of phospholipid oxidation

(2012) Ana Reis et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Synergistic effect of lecithins for tocopherols: lecithin-based regeneration of α-tocopherol

(2012) Martin Doert et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing

(2012) Chaoying Qiu et al.   MEAT SCIENCE

A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat

(2011) Mónica Narváez-Rivas et al.   JOURNAL OF CHROMATOGRAPHY A

Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition

(2008) O. Koprivnjak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comprehensive utilization of the mixture of oil sediments and soapstocks for producing FAME and phosphatides

(2007) B. Jin et al.   FUEL PROCESSING TECHNOLOGY

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE