Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Effect of black pepper essential oil on the quality of fresh pork during storage

(2016) Jing Zhang et al.   MEAT SCIENCE

The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing

(2016) C. Y. Zhou et al.   POULTRY SCIENCE

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

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

(2015) Shota Tanimoto et al.   FISHERIES SCIENCE

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions

(2015) Chan Zhong et al.   FISHERIES SCIENCE

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

(2015) Dinesh D. Jayasena et al.   JOURNAL OF POULTRY SCIENCE

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

(2015) Dinesh D. Jayasena et al.   POULTRY SCIENCE

Characterization of the Key Aroma Compounds in Chicken Soup Stock Using Aroma Extract Dilution Analysis

(2014) Yukiko Takakura et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effect of Star Anise (Illicium verum) on the Volatile Compounds of Stewed Chicken

(2014) Lingxia Sun et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2014) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken

(2014) Dinesh D. Jayasena et al.   Korean Journal for Food Science of Animal Resources

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

(2014) Dinesh D. Jayasena et al.   POULTRY SCIENCE

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock

(2011) Mark Krasnow et al.   JOURNAL OF FOOD SCIENCE

Saltiness Enhancement by Savory Aroma Compounds

(2011) Max Batenburg et al.   JOURNAL OF FOOD SCIENCE

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

(2011) Jinjie Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat

(2010) M.S. Madruga et al.   FOOD CHEMISTRY

Free-amino acid profiles of thua nao, a Thai fermented soybean

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Aroma-active compounds of Beijing roast duck

(2009) Gengjun Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

Variation of meat quality traits among five genotypes of chicken

(2009) H. Tang et al.   POULTRY SCIENCE

Flavor Enhancement of Chicken Broth from Boiled Celery Constituents

(2007) Yoshiko Kurobayashi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY