Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics

Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOFMS) method for oral aroma compounds monitoring of Baijiu

(2022) Yamin Yu et al.   FOOD CHEMISTRY

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

(2022) Yuanyuan Yang et al.   Foods

Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

(2022) Weida Wu et al.   FOOD CHEMISTRY

100th Anniversary of the discovery of insulin Perspective: Insulin and Adipose Tissue Fatty Acid Metabolism

(2021) André C. Carpentier   AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM

Identifying the unique characteristics of the Chinese indigenous pig breeds in the Yangtze River Delta region for precise conservation

(2021) Qing-bo Zhao et al.   BMC GENOMICS

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

Scores selection via Fisher’s discriminant power in PCA-LDA to improve the classification of food data

(2021) Valber Elias de Almeida et al.   FOOD CHEMISTRY

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat

(2020) Silvia Del Bianco et al.   MEAT SCIENCE

Weighted gene co‐expression network analysis reveals potential candidate genes affecting drip loss in pork

(2020) X. Zhao et al.   ANIMAL GENETICS

Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content

(2020) Yingying Li et al.   FOOD CHEMISTRY

Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods

(2020) Andreas Schieber et al.   MOLECULES

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

(2020) Jing Li et al.   FOOD CHEMISTRY

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

(2020) Yanbo Wang et al.   FOOD MICROBIOLOGY

Exploring the Structure of Haplotype Blocks and Genetic Diversity in Chinese Indigenous Pig Populations for Conservation Purpose

(2019) Qing-bo Zhao et al.   Evolutionary Bioinformatics

Characterization and Discrimination of Chinese Marinated Pork Hocks by Volatile Compound Profiling Using Solid Phase Microextraction Gas Chromatography-Mass Spectrometry/Olfactometry, Electronic Nose and Chemometrics

(2019) Dong Han et al.   MOLECULES

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

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

(2019) Francesco Sirtori et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

(2019) Qian Guo et al.   JOURNAL OF FOOD SCIENCE

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Analysis of 10 β-agonists in pork meat using automated dispersive pipette extraction and LC-MS/MS

(2018) Kaylee R. Mastrianni et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

A novel assay for the introduction of the vinyl ether double bond into plasmalogens using pyrene-labeled substrates

(2018) Ernst R. Werner et al.   JOURNAL OF LIPID RESEARCH

Aging-related compensated hypogonadism: Role of metabolomic analysis in physiopathological and therapeutic evaluation

(2018) Gustavo Monnerat et al.   JOURNAL OF STEROID BIOCHEMISTRY AND MOLECULAR BIOLOGY

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

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

Comparative Analysis of Long Noncoding RNAs Expressed during Intramuscular Adipocytes Adipogenesis in Fat-Type and Lean-Type Pigs

(2018) Yunmei Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Disruption of the ZBED6 binding site in intron 3 of IGF2 by CRISPR/Cas9 leads to enhanced muscle development in Liang Guang Small Spotted pigs

(2018) Xiaofeng Liu et al.   TRANSGENIC RESEARCH

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao 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

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

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

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

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

A role for polyamine regulators in ESC self-renewal

(2012) Tianyun Zhao et al.   CELL CYCLE

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

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

Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals

(2009) Michael V. Dodson et al.   JOURNAL OF FOOD SCIENCE

Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

(2008) A.J. Myers et al.   MEAT SCIENCE