Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids

Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology

(2023) Jicai Bi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2023) Jianying Li et al.   International Journal of Gastronomy and Food Science

Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics

(2023) Che Shen et al.   Food Chemistry

Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork

(2023) Laiyu Zhao et al.   Food Chemistry

Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry

(2023) Yan Wang et al.   Food Chemistry

Mechanisms of cooking methods on flavor formation of Tibetan pork

(2023) Lujie Cheng et al.   Food Chemistry-X

Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process

(2022) Yuxiang Bao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determining the optimal cooking time for cooking loss, shear force, and off-flavor reduction of pork large intestines

(2022) Sung-Su Kim et al.   Food Science of Animal Resources

Aroma compounds identified in cooked meat: A review

(2022) Amjad Sohail et al.   FOOD RESEARCH INTERNATIONAL

Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour?

(2022) Carlos Emanuel Eiras et al.   Animal

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

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

(2022) Cong Li et al.   FOOD CHEMISTRY

Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA

(2022) Chaodi Kang 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

Development of meat analogs: Focus on the current status and challenges of regulatory legislation

(2022) Kaihua Zhang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Determination of fatty acids in vegetable oils by GC-MS, using multiple-ion quantification (MIQ)

(2022) Moisés Guerrero-Esperanza et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick

(2022) Hao Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Skatole: A thin red line between its benefits and toxicity

(2022) Eliška Zgarbová et al.   BIOCHIMIE

Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids

(2022) Xuejing Gao et al.   FOOD RESEARCH INTERNATIONAL

The role of gut microbiota and its metabolites short-chain fatty acids in food allergy

(2022) Chen Chen et al.   Food Science and Human Wellness

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

(2021) Xinyu Ge et al.   Innovative Food Science & Emerging Technologies

Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork

(2021) Kaihua Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Management of meat by- and co-products for an improved meat processing sustainability

(2021) Fidel Toldrá et al.   MEAT SCIENCE

Pork Production with Entire Males: Directions for Control of Boar Taint

(2020) E. James Squires et al.   Animals

Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon

(2020) Jie Guo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mechanistic insight into the role of immunocastration on eliminating skatole in boars

(2019) Xingfa Han et al.   THERIOGENOLOGY

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Composition of chemical elements in the edible viscera of Tibetan pigs and its correlation with environment and feed

(2019) Si Mi et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process

(2018) Qing Zhang et al.   FOOD CHEMISTRY

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

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

New insights into meat by-product utilization

(2016) Fidel Toldrá et al.   MEAT SCIENCE

Review article: insights into colonic protein fermentation, its modulation and potential health implications

(2015) C. K. Yao et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

(2014) Pil Nam Seong et al.   Korean Journal for Food Science of Animal Resources

Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture

(2014) T. Devincenzi et al.   MEAT SCIENCE

Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products

(2012) Jochen Fischer et al.   FOOD CHEMISTRY

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

(2012) P.J. Watkins et al.   MEAT SCIENCE

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

(2011) Maria D. Guillén et al.   FOOD CHEMISTRY

Pig meat quality from entire males

(2009) K. Lundström et al.   Animal