Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology

Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process

(2021) Jincheng Dong et al.   Innovative Food Science & Emerging Technologies

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

(2021) Qinxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Numerical simulation of temperature histories of frozen minced meat having different fat contents during ohmic thawing

(2021) Mutlu Cevik et al.   INTERNATIONAL JOURNAL OF THERMAL SCIENCES

Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins

(2021) Ruyu Zhang et al.   ULTRASONICS SONOCHEMISTRY

Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

(2021) Tanja C.W. Moerdijk-Poortvliet et al.   FOOD CHEMISTRY

Desorption of nutrients and flavor compounds formation during the cooking of bone soup

(2021) Qian Meng et al.   FOOD CONTROL

Ultrasound thawing of mushroom (Agaricus bisporus): Effects on thawing rate, protein denaturation and some physical properties

(2021) Raha Farahnak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

(2021) Le Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples

(2021) Takashi Watanabe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

(2021) Gaoliang Bao et al.   ULTRASONICS SONOCHEMISTRY

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

(2020) Dongni Li et al.   FOOD CHEMISTRY

Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

(2020) Jian Zhang et al.   Innovative Food Science & Emerging Technologies

The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

(2020) Luyun Cai et al.   FOOD MICROBIOLOGY

Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

(2020) Xuepeng Li et al.   Innovative Food Science & Emerging Technologies

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

(2020) Zonglin Guo et al.   ULTRASONICS SONOCHEMISTRY

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

(2020) Nahar Sabikun et al.   FOOD CHEMISTRY

Estimation of Congou black tea quality by an electronic tongue technology combined with multivariate analysis

(2020) Guangxin Ren et al.   MICROCHEMICAL JOURNAL

Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method

(2019) Peng Zhou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

(2019) Xianli Gao et al.   FOOD CHEMISTRY

Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

(2018) Guoliang Jia et al.   FOOD CHEMISTRY

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

(2017) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY