Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage

(2020) Wei Jia et al.   FOOD CHEMISTRY

Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes

(2020) Ashleigh K. Kilgannon et al.   MEAT SCIENCE

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

(2019) Tingting Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

(2019) Ewa Rasinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail ( Thichiurus lepturus ) fillets

(2018) Wilson P. Semedo Tavares et al.   FOOD RESEARCH INTERNATIONAL

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

(2018) Fábio A.P. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

(2018) Kayley R. Wall et al.   MEAT SCIENCE

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets-Hybrid Mixture Theory Based Modeling and Experimental Verification

(2015) Harkirat S. Bansal et al.   JOURNAL OF FOOD SCIENCE

Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal

(2015) Anabela F. Lopes et al.   MEAT SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

(2014) Mónica Bueno et al.   MEAT SCIENCE

Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

(2013) Maria Dermiki et al.   FOOD CHEMISTRY

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

(2010) Li Sun et al.   FOOD CHEMISTRY

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

Effect of Irradiation on Differential Scanning Calorimetric Profile of Fluidised Bed Dried Mutton

(2010) K. Jayathilakan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore

(2008) R.W. Purchas et al.   MEAT SCIENCE

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY