Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

(2017) Graciela E. Leiva et al.   FOOD CHEMISTRY

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

(2017) Davide Bressanello et al.   FOOD CHEMISTRY

Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties

(2017) Marianna Raczyk et al.   FOOD RESEARCH INTERNATIONAL

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry

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

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

(2013) Li Huang et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

(2012) Rosario Zamora et al.   FOOD CHEMISTRY

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

(2012) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

(2012) Xiaoxia Shi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China

(2012) Lixia Zhu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing

(2012) Chaoying Qiu et al.   MEAT SCIENCE

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

(2011) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis

(2010) Shiqing Song et al.   SENSORS AND ACTUATORS B-CHEMICAL