Changes in volatile flavor of yak meat during oxidation based on multi-omics

Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

(2021) Fang Wang et al.   MEAT SCIENCE

Influence of neck slaughtering in broiler chicken meat on physicochemical analysis and metabolites ‘fingerprinting’ to enhance meat quality

(2021) Shikh Mohd Shahrul Nizan Shikh Zahari et al.   Arabian Journal of Chemistry

Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound

(2021) Fang Geng et al.   FOOD CHEMISTRY

Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking

(2021) Xuyue Wang et al.   ULTRASONICS SONOCHEMISTRY

Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis

(2021) Qun Huang et al.   FOOD CHEMISTRY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Deterioration mechanism of minced mutton induced by Fenton oxidation treatment

(2020) Hailu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high‐pressure treatment on the quality of prepared chicken breast

(2020) Kai Dong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis

(2020) Zhiwei Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

(2020) Derico Setyabrata et al.   FOOD RESEARCH INTERNATIONAL

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage

(2020) Xin Luo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development

(2020) Jinqiu Wang et al.   FOOD CHEMISTRY

Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs

(2020) Jinqiu Wang et al.   MEAT SCIENCE

Transcriptome analysis of starch and sucrose metabolism change in Gold Queen Hami melons under different storage temperatures

(2020) Qin Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of vitamin B6 on growth, diarrhea rate, intestinal morphology, function, and inflammatory factors expression in a high-protein diet fed to weaned piglets1

(2019) Jun Li et al.   JOURNAL OF ANIMAL SCIENCE

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

(2019) Chao-Kun Wei et al.   FOOD CHEMISTRY

Combined effect of CaCl 2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions

(2018) Yu Wang et al.   FOOD CHEMISTRY

Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin

(2018) Fang Geng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

(2018) Xiao-le Xiang et al.   FOOD RESEARCH INTERNATIONAL

Metabolic and proteomic analysis of morel fruiting body (Morchella importuna)

(2018) Jinqiu Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Synthesis of 6-phosphofructose aspartic acid and some related Amadori compounds

(2016) Alexandar L. Hansen et al.   CARBOHYDRATE RESEARCH

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

(2016) Yuan H. Brad Kim et al.   MEAT SCIENCE

Comparison of the meat metabolite composition of Linwu and Pekin ducks using 600 MHz1H nuclear magnetic resonance spectroscopy

(2016) Xiangrong Wang et al.   POULTRY SCIENCE

Evaluating Potential Markers of Spoilage Foods Using a Metabolic Profiling Approach

(2014) Jianhua Cheng et al.   Food Analytical Methods

Review on metabolomics for food authentication

(2013) Elena Cubero-Leon et al.   FOOD RESEARCH INTERNATIONAL

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Foodomics to investigate meat tenderness

(2013) Angelo D’Alessandro et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Global metabolic profiling of animal and human tissues via UPLC-MS

(2012) Elizabeth J Want et al.   Nature Protocols

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY