Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef

(2021) Yajun Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

(2021) Xiaoyu Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef

(2021) Dongheon Lee et al.   Animal Bioscience

Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

(2020) Rashida Parvin et al.   Antioxidants

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

(2019) Jiapei Xi et al.   JOURNAL OF FOOD QUALITY

Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

(2019) Yan-xiu Qin et al.   Journal of Food Measurement and Characterization

Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis

(2019) Dong Han et al.   FOOD RESEARCH INTERNATIONAL

The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs

(2018) Fei Lu et al.   FOOD CONTROL

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

(2017) Maomao Zeng et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

Detection of total viable count in spiced beef using hyperspectral imaging combined with wavelet transform and multiway partial least squares algorithm

(2017) Dong Yang et al.   JOURNAL OF FOOD SAFETY

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

(2016) Anna Gliszczyńska-Świgło et al.   Food Analytical Methods

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

(2016) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

(2016) M.F. Overholt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chinese ethnic meat products: Continuity and development

(2016) Weicai Zeng et al.   MEAT SCIENCE

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

(2015) Hai Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

(2014) Samooel Jung et al.   Korean Journal for Food Science of Animal Resources

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

(2011) Maite Sanz Alaejos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

(2010) Suresh K. Devatkal et al.   MEAT SCIENCE

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE