The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

(2020) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract

(2020) Minsun Park et al.   FOOD CHEMISTRY

Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem

(2020) Yuqiang Bai et al.   MEAT SCIENCE

The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat

(2019) Tamara E. Biffin et al.   MEAT SCIENCE

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

(2019) Jian Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of smoking process on the aroma characteristics and sensory qualities of dried longan

(2019) Kai-Min Yang et al.   FOOD CHEMISTRY

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts

(2019) Huan Liu et al.   MEAT SCIENCE

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams

(2018) Charfedinne Ayed et al.   FOOD CHEMISTRY

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

(2018) Alexis Marsol-Vall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

(2018) Davide Bressanello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

(2018) Ali Ammari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin

(2017) Eva Ortner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

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

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Regulation of post-mortem glycolysis in ruminant muscle

(2014) D. M. Ferguson et al.   Animal Production Science

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

(2010) Virginia C. Resconi et al.   MEAT SCIENCE

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Study of the volatile components of a candied plum and estimation of their contribution to the aroma

(2008) Cláudia Nunes et al.   FOOD CHEMISTRY

Volatile flavour profile of goat meat extracted by three widely used techniques

(2008) Marta S. Madruga et al.   FOOD CHEMISTRY