Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics

(2022) Yuanyuan Yang et al.   Foods

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

(2021) Kizkitza Insausti et al.   Foods

Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

(2021) Kaihua Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening

(2020) Piotr Karpiński et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

(2020) Wenbin Du et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

(2020) J. Ortuño et al.   MEAT SCIENCE

Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

(2020) Shuang Bai et al.   Food Science & Nutrition

Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

(2020) Qianlin Ni et al.   Foods

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

(2020) Yangfan Ye et al.   Foods

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

(2018) Leire Bravo-Lamas et al.   MEAT SCIENCE

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

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Ruminant meat flavor influenced by different factors with special reference to fatty acids

(2018) Muhammad Sajid Arshad et al.   Lipids in Health and Disease

Lipid oxidation in meat: mechanisms and protective factors – a review

(2018) Ana Beatriz AMARAL et al.   Food Science and Technology

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding consumers' perception of lamb meat using free word association

(2016) Juliana Cunha de Andrade et al.   MEAT SCIENCE

Identification of sensory attributes, instrumental and chemical measurements important for consumer acceptability of grilled lamb Longissimus lumborum

(2015) O.R. Oltra et al.   MEAT SCIENCE

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

(2015) Mar Roldán et al.   MEAT SCIENCE

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

(2014) Honglei Tian et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

(2014) Mónica Bueno et al.   MEAT SCIENCE

Red meats: Time for a paradigm shift in dietary advice

(2014) Mary Ann Binnie et al.   MEAT SCIENCE

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 freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

(2013) Mónica Bueno et al.   FOOD RESEARCH INTERNATIONAL

Objective Meat Quality and Volatile Components as a Function of Cooking Temperature in Beef Longissimus lumborum

(2012) Joong-Ryong Ji et al.   Korean Journal for Food Science of Animal Resources

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

(2012) P.J. Watkins et al.   MEAT SCIENCE

Volatile compound profile of ewe's milk and meat of their suckling lambs in relation to pasture vs. indoor feeding system

(2012) V. Vasta et al.   SMALL RUMINANT RESEARCH

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

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

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

Persistence of pasture feeding volatile biomarkers in lamb fats

(2009) Guilhem Sivadier et al.   FOOD CHEMISTRY