Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly

Effect of Seasoning Addition on Volatile Composition and Sensory Properties of Stewed Pork

(2021) Dong Han et al.   Foods

Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

(2021) Jun Qi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

(2021) Le Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The comparative research of structural and textural characteristics of six kinds of collagen‐based sauce braised meat products

(2020) Chunyan Xu et al.   JOURNAL OF FOOD SCIENCE

Micro-nano particle formation and transformation mechanisms of broth in meat braised processing

(2020) Hui Yao et al.   FOOD CHEMISTRY

Effects of quercetin and cinnamaldehyde on the nutrient release from beef into soup during stewing process

(2020) Yunlong Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds

(2020) Jun Qi et al.   FOOD CHEMISTRY

Influence of stewing conditions on tenderness and protein structure in beef

(2020) Hongbing Wan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Chemistry of Protein Oxidation in Food

(2019) Michael Hellwig   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

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

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

(2018) Jun Qi et al.   FOOD HYDROCOLLOIDS

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

(2018) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release

(2018) Jing-Nan Ren et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression

(2017) Man Zhang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

(2017) Jun Qi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

(2017) Jun Qi et al.   JOURNAL OF FOOD SCIENCE

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups

(2016) Toshihide Nishimura et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

(2012) Jun Qi et al.   MEAT SCIENCE

Free-amino acid profiles of thua nao, a Thai fermented soybean

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Aroma-active compounds of Beijing roast duck

(2009) Gengjun Chen et al.   FLAVOUR AND FRAGRANCE JOURNAL

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE