Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of microbial fermentation on the flavor of cured duck legs

(2020) Zhendong Cai et al.   POULTRY 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

Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater

(2020) Zelin Duan et al.   AQUACULTURE

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

Free fatty acids responsible for characteristic aroma in various sauced-ducks

(2020) Chenlan Xia et al.   FOOD CHEMISTRY

Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

(2019) Jie-Ting Geng et al.   FOOD CHEMISTRY

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

(2019) Chang Chang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

(2019) Hoa V. Ba et al.   ANIMAL SCIENCE JOURNAL

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

Maillard reaction derived from oil‐tea camellia seed through roasting

(2019) Fan Luo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

Effect of mixed moulds starters on volatile flavor compounds in rice wine

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

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

(2019) Pei Gao et al.   Frontiers in Microbiology

Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions

(2019) M. Chmiel et al.   POULTRY SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

(2018) Majid Nooshkam et al.   FOOD CHEMISTRY

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

(2017) Xuefeng Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by ProbioticsLactobacillus plantarumIIA-2C12 orLactobacillus acidophilusIIA-2B4

(2016) Irma Isnafia Arief et al.   JOURNAL OF FOOD SCIENCE

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

(2015) Qiaoling Zhao et al.   Journal of Aquatic Food Product Technology

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Effect of addition of commercial rosemary extracts on potent odorants in cooked beef

(2013) Hun Kim et al.   MEAT SCIENCE

Factors affecting cooked chicken meat flavour: a review

(2013) D.D. JAYASENA et al.   WORLDS POULTRY SCIENCE JOURNAL

Diversity of the Predominant Spoilage Bacteria in Water-Boiled Salted Duck during Storage

(2010) Fang Liu et al.   JOURNAL OF FOOD SCIENCE

Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham

(2010) Jianhao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review

(2009) J Edward Hunter et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY