Characterization of stewed beef by sensory evaluation and multiple intelligent sensory technologies combined with chemometrics methods

Toward the Development of Combined Artificial Sensing Systems for Food Quality Evaluation: A Review on the Application of Data Fusion of Electronic Noses, Electronic Tongues and Electronic Eyes

(2022) Rosalba Calvini et al.   SENSORS

The role of cooking in consumers' quality formation: An exploratory study of beef steaks

(2022) Naomi Kang et al.   MEAT SCIENCE

Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging

(2022) Yuqiao Ren et al.   FOOD CHEMISTRY

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

(2022) Li Liang et al.   FOOD CHEMISTRY

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

(2022) Sam Al-Dalali et al.   FOOD CHEMISTRY

Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

(2022) Dandan Pu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Analysis and Consumer Research in New Meat Products Development

(2021) Claudia Ruiz-Capillas et al.   Foods

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

(2021) Yiwen Zhu et al.   FOOD CHEMISTRY

Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

(2021) Shui Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

(2020) Linhan Wang et al.   Food Science & Nutrition

Gas sensors for volatile compounds analysis in muscle foods: A review

(2020) Shui Jiang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

(2020) Rhonda Miller   Foods

Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices

(2020) Wen Duan et al.   Food Science & Nutrition

Influence of stewing conditions on tenderness and protein structure in beef

(2020) Hongbing Wan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment

(2018) Bhaskar Mitra 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

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Qualitative and quantitative analysis of fatty acid profiles of Chinese pecans (Carya cathayensis) during storage using an electronic nose combined with chemometric methods

(2017) Shui Jiang et al.   RSC Advances

Beef flavor: a review from chemistry to consumer

(2015) Chris R Kerth et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

(2012) Curtis Maughan et al.   JOURNAL OF FOOD SCIENCE

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