Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing

(2020) Shuyi Qian et al.   FOOD CHEMISTRY

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

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

(2020) Wensheng Yao et al.   POULTRY SCIENCE

Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

(2019) Andrés Martín-Gómez et al.   MEAT SCIENCE

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

(2019) Dandan Pu et al.   FOOD RESEARCH INTERNATIONAL

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dietary Metabolizable Energy Responses in Yellow-Feathered Broiler Chickens from 29 to 56 d

(2019) HebatAllah Kasem El-Senousey et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Identification of the Non-Volatile Taste-Active Components in Crab Sauce

(2019) Liu et al.   Foods

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

(2019) Elena Garicano Vilar et al.   MEAT SCIENCE

A survey of free glutamic acid in foods using a robust LC–MS/MS method

(2018) Nur Cebi et al.   FOOD CHEMISTRY

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye

(2018) Xi Feng et al.   Innovative Food Science & Emerging Technologies

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

(2018) Hyun-Wook Kim et al.   MEAT SCIENCE

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

(2018) Xinru Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation of Low Molecular Weight Peptides (

(2018) Ruiyin Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression

(2017) Man Zhang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

(2017) Jun Qi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

(2017) Dengyong Liu et al.   JOURNAL OF FOOD SCIENCE

A comparison of the effects of post-mortem aging on breast meat from Cobb 500 and Hubbard ISA broilers

(2017) J. L. M. Mello et al.   Animal Production Science

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Umami and related components in “chilled” pork for the Japanese market

(2016) T.M. Ngapo et al.   MEAT SCIENCE

Satellite cells isolated from skeletal muscle will proliferate faster in WENS yellow feather chicks

(2015) Chun-Qi Gao et al.   ANIMAL SCIENCE JOURNAL

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

High pressure/thermal combinations on texture and water holding capacity of chicken batters

(2015) Haibo Zheng et al.   Innovative Food Science & Emerging Technologies

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

(2015) Dinesh D. Jayasena et al.   JOURNAL OF POULTRY SCIENCE

Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

(2015) Yali Dang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

(2014) Ya Liu et al.   Journal of Aquatic Food Product Technology

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

(2014) Dinesh D. Jayasena et al.   POULTRY SCIENCE

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics

(2013) Jennifer Williamson et al.   MEAT SCIENCE

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors

(2012) Lana Chung et al.   FOOD QUALITY AND PREFERENCE

The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food

(2012) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken Meat

(2012) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

(2012) Michel Aliani et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE