Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Centennial Review: History and Husbandry Recommendations for Raising Pekin Ducks in Research or Commercial Production

(2021) X. Chen et al.   POULTRY SCIENCE

Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers

(2021) Jing Li et al.   FOOD RESEARCH INTERNATIONAL

Key Aroma Compounds in Roasted White Kołuda Goose

(2021) Robert Gąsior et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

(2021) Cong Li et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics

(2020) Cong Li et al.   FOOD RESEARCH INTERNATIONAL

Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

(2020) L. Gómez-Limia et al.   FOOD RESEARCH INTERNATIONAL

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

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS

(2020) Xiaoai Chen et al.   FOOD RESEARCH INTERNATIONAL

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)—An Approach To Use Artificial Intelligence in Determining Food Odor Codes

(2019) Luca Nicolotti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

(2019) Chang Chang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

(2019) Yueqi Wang et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

(2019) Sebastian Schoenauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

(2017) Gebrehawerya B. Mezgebo et al.   FOOD CHEMISTRY

Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis

(2017) Rohit Upadhyay et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu - A Traditional Chinese Low-Salt Fermented Whole Fish

(2017) Xuefeng Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Volatile compounds of the green alga, Capsosiphon fulvescens

(2011) Sang-Mi Sun et al.   JOURNAL OF APPLIED PHYCOLOGY

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

(2010) Alicia Olivares et al.   MEAT SCIENCE

The taste of fat

(2008) Eric Dransfield   MEAT SCIENCE