Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish

Correlation analysis of normal and moldy beef jerky microbiota with Volatile compounds

(2022) Yexin Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince

(2022) Junya Liu et al.   FOOD CHEMISTRY

Manipulating the Microstructure of Potatoes for Slow Starch Digestion

(2022) Andrea Gomez-Maqueo et al.   Current Developments in Nutrition

Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle

(2022) Mingyu Yin et al.   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

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

(2021) Yuanrui Yu et al.   FOOD RESEARCH INTERNATIONAL

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

(2021) Qiusheng Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

(2021) Hongzhen Du et al.   MEAT SCIENCE

Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

(2021) Shuai Jiang et al.   FOOD CHEMISTRY

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

(2021) Xiaoying Luo et al.   FOOD CHEMISTRY

Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

(2021) Rui Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

(2021) Shasha Qi et al.   Food Science and Human Wellness

Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

(2020) Chunyan Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles

(2020) Liang Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

(2018) Ruijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević 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

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

(2018) T.T.N. Dinh et al.   MEAT SCIENCE

Effects of reheating methods on the product quality of Hongsu chicken dish

(2018) Jingyu Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

(2016) Yali Yang et al.   FOOD CHEMISTRY

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

(2016) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Effect of irradiation on the degradation of nucleotides in turkey meat

(2016) Xi Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The nutrient composition of European ready meals: Protein, fat, total carbohydrates and energy

(2015) Sonja Kanzler et al.   FOOD CHEMISTRY

The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses

(2015) Anu Nuora et al.   FOOD CHEMISTRY

Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling

(2015) Tzer-Yang Yu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavouring compounds in Indian potato snacks

(2015) Pinky Raigond et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

(2015) André Becker et al.   MEAT SCIENCE

Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes

(2011) Achinta Bordoloi et al.   FOOD CHEMISTRY

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

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage

(2008) G. Burgos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS