Contribution of chicken base addition to aroma characteristics of Maillard reaction products based on gas chromatography-mass spectrometry, electronic nose, and statistical analysis

Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis

(2013) Shiqing Song et al.   FOOD CHEMISTRY

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

(2013) Qian Liu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

(2013) Doekjo Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction

(2012) Chao Yang et al.   FOOD CHEMISTRY

Essential Oil Comparison ofHypericum perforatumL. subsp.perforatumand subsp.veronense(Schrank) Ces. from Central Italy

(2012) Filippo Maggi et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

(2011) Ran Wang et al.   FOOD CHEMISTRY

Effect of Maillard reaction products on oxidation products in ground chicken breast

(2011) L.T. Miranda et al.   MEAT SCIENCE

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas

(2010) Liping Sun et al.   Food and Bioprocess Technology

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

(2010) Weizheng Sun et al.   MEAT SCIENCE

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

Fat oxidation in freeze-dried grouper during storage at different temperatures and moisture contents

(2008) Mohammad Shafiur Rahman et al.   FOOD CHEMISTRY

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

(2008) Kaja Tikk et al.   MEAT SCIENCE