Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

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

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Evaluation of Thymus vulgaris and Thymbra spicata essential oils and plant extracts for chemical composition, antioxidant, and antimicrobial properties

(2019) Ayça Gedikoğlu et al.   Food Science & Nutrition

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

(2019) Jiapei Xi et al.   JOURNAL OF FOOD QUALITY

Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

(2019) Jingying Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure

(2019) Xinyi Fan et al.   MOLECULES

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Effects of three major amino acids found in Japanese broth on glucose metabolism and gastric emptying

(2018) Fumika Mano et al.   NUTRITION

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

(2018) JianCai Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

(2018) Vasiliki Gkarane et al.   JOURNAL OF FOOD SCIENCE

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

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   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

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

(2016) Jin-lin Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb

(2016) Damian Frank et al.   Animal Production Science

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

(2015) Hai Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE

Volatiles in raw and cooked meat from lambs fed olive cake and linseed

(2014) R. S. Gravador et al.   Animal

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Antioxidant Effect of Thyme (Thymus vulgaris L.) and Oregano (Origanum vulgare L.) Extracts in Soybean Oil Under Thermoxidation

(2014) Neuza Jorge et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes

(2014) José M Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

(2012) Q.L. Ma et al.   MEAT SCIENCE

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

The power of soups: Super-hero or team-work?

(2011) Lijing Ke et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet

(2008) Manuel Viuda-Martos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Composition and radical-scavenging activity ofThymus glabrescensWilld. (Lamiaceae) essential oil

(2008) Zoran Maksimović et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

By-products from herbs essential oil production as ingredient in marinade for turkey thighs

(2007) Maria B. Mielnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY