Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS

Effect of unsaturated fatty acids on glycation product formation pathways

(2021) Xin Zhao et al.   FOOD RESEARCH INTERNATIONAL

Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

(2021) Bing Xia et al.   FOOD CHEMISTRY

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

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

(2020) Hong Chang et al.   POULTRY SCIENCE

Effect of fatty acids on the flavor formation of fish sauce

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

Baked red pepper (Capsicum annuum L.) powder flavor analysis and evaluation under different exogenous Maillard reaction treatment

(2020) Yuting Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract

(2019) Junichiro Wakamatsu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

(2019) Yu Fu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development and characterization of a high quality plum tomato essence

(2018) Yaozhou Zhu et al.   FOOD CHEMISTRY

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

Volatile components present in different parts of grass carp

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

(2017) Changchun Cao et al.   FOOD RESEARCH INTERNATIONAL

Meat flavour in pork and beef – From animal to meal

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

Odor profiles of hepatopancreas and gonad of Eriocheir sinensis by sensory analysis, electronic nose, and GC–MS analysis

(2016) Na Wu et al.   FISHERIES SCIENCE

The Characterization of Myoglobin and Myoglobin-Induced Lipid Oxidation in Frigate Mackerel

(2016) Zhenxiao Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey

(2015) Lea Lenhardt et al.   FOOD CHEMISTRY

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

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

A metabonomic study of adjuvant-induced arthritis in rats using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry

(2014) Yao Qi et al.   Molecular BioSystems

Role of moisture on the lipid oxidation determined by D2O in a linoleic acid model system

(2013) Ji Young Kim et al.   FOOD CHEMISTRY

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

(2013) M.S. Martinez-Alvarenga et al.   FOOD HYDROCOLLOIDS

Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

(2013) Wen-Chieh Sung   JOURNAL OF FOOD AND DRUG ANALYSIS

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

(2010) Rui Ganhão et al.   FOOD CHEMISTRY

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Enriching M. sternomandibularis with -tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processing

(2009) R.K. Tume et al.   MEAT SCIENCE

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

(2008) Lene Meinert et al.   MEAT SCIENCE