Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Differentiation between Fresh and Frozen–Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle

(2021) Qichuan He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

(2021) Xiaoyu Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

(2021) Jun Qi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fatty acid composition of lamb meat from Italian and German local breeds

(2021) Ursula Gonzales-Barron et al.   SMALL RUMINANT RESEARCH

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

(2021) Sam Al‐Dalali et al.   JOURNAL OF FOOD BIOCHEMISTRY

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

(2021) Thais Cardoso Merlo et al.   MEAT SCIENCE

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

(2021) Sam Al-Dalali et al.   FOOD CHEMISTRY

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao 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

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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 temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method

(2019) Zhong-Yuan Liu et al.   FOOD CHEMISTRY

Volatile flavor compounds vary by beef product type and degree of doneness1

(2018) Kourtney Gardner et al.   JOURNAL OF ANIMAL SCIENCE

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release

(2017) Laurianne Paravisini et al.   FOOD RESEARCH INTERNATIONAL

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

(2016) A. Berardo et al.   MEAT SCIENCE

Metabolic engineering of Escherichia coli for the production of cinnamaldehyde

(2016) Hyun Bae Bang et al.   Microbial Cell Factories

The changes in the volatile aldehydes formed during the deep-fat frying process

(2015) Qing Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

(2015) J.F. Legako et al.   MEAT SCIENCE

Toxic effect of cooking oil fumes in primary fetal pulmonary type II-like epithelial cells

(2013) Jiyu Cao et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

(2013) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of compounds responsible for the odorant properties of aromatic caramel

(2012) Laurianne Paravisini et al.   FLAVOUR AND FRAGRANCE JOURNAL

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

(2012) Laura Culleré et al.   FOOD CHEMISTRY

Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

(2009) Yukiko SHIMIZU et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Effect of frozen storage on fatty acid composition and changes in lipid content ofScomberomorus commersoniandCarcharhinus dussumieri

(2009) S. Nazemroaya et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (Hippophae rhamnoides) berry residues

(2007) Tõnu Püssa et al.   FOOD CHEMISTRY