Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

(2021) Ziqi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The potential correlation between microbial communities and flavors in traditional fermented sour meat

(2021) Aiai Zhong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

(2021) Xiaoguang Dong et al.   Foods

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

(2021) Qian Chen et al.   FOOD RESEARCH INTERNATIONAL

Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate

(2021) Carmela Belloch et al.   FOOD RESEARCH INTERNATIONAL

Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins

(2021) Yingying Zhu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Elucidation of interaction mechanisms between myofibrillar proteins and ethyl octanoate by SPME-GC-MS, molecular docking and dynamics simulation

(2021) Haitang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The key enzymes and flavor precursors involved in formation of characteristic flavor compounds of low-salt fermented common carp (Cyprinus carpio L.)

(2021) Jinhong Zang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

(2021) Thais Cardoso Merlo et al.   MEAT SCIENCE

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Enzymatic Reaction-Related Protein Degradation and Proteinaceous Amino Acid Metabolism during the Black Tea (Camellia sinensis) Manufacturing Process

(2020) Yiyong Chen et al.   Foods

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

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

(2020) Chang-Yu Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

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

Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks

(2020) Samara dos Santos Harada-Padermo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages

(2020) Di Yu et al.   FOOD CONTROL

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

(2020) Yanbo Wang et al.   FOOD MICROBIOLOGY

Role of Starter Cultures on the Safety of Fermented Meat Products

(2019) Marta Laranjo et al.   Frontiers in Microbiology

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

(2019) Shuyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures

(2018) Marcio Aurélio de Almeida et al.   FOOD RESEARCH INTERNATIONAL

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

(2018) Jackie B. Lipkowitz et al.   JOURNAL OF DAIRY SCIENCE

Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin

(2018) Adela Abellán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The typicity of coffees from different terroirs determined by groups of physico-chemical and sensory variables and multiple factor analysis

(2018) Maria Brigida dos Santos Scholz et al.   FOOD RESEARCH INTERNATIONAL

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

(2018) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

(2018) Laura Perea-Sanz et al.   MEAT SCIENCE

Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

(2017) Ramona Bosse (née Danz) et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

(2016) Teresa Semedo-Lemsaddek et al.   JOURNAL OF FOOD SCIENCE

The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

(2015) Pil Nam Seong et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

(2015) Gabriella Giovanelli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain

(2015) Joanna Stadnik et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Staphylococcal lipases: Biotechnological applications

(2011) Habib Horchani et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

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

(2011) Nives Marušić et al.   MEAT SCIENCE

Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

(2008) José M. Lorenzo 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

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

(2008) Marco Campus et al.   MEAT SCIENCE