Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis

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

Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

(2021) Ting Tu et al.   FOOD CHEMISTRY

Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

(2021) Marta Navarro et al.   FOOD CHEMISTRY

A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds

(2020) Yizhong Huang et al.   MEAT SCIENCE

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

(2020) Rhonda Miller   Foods

Fatty acid composition and oxidation in beef muscles as affected by ageing times and cooking methods

(2020) Dominique Gruffat et al.   FOOD CHEMISTRY

Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

(2020) Lucilla Iacumin et al.   Microorganisms

Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

(2020) Caimeng Zhang et al.   FOOD CHEMISTRY

Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods

(2020) Luzia M. Hawthorne et al.   Foods

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

(2020) Nahar Sabikun 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

Modification of nutritional values and flavor qualities of muscle of swimming crab (Portunus trituberculatus): Application of a dietary lipid nutrition strategy

(2019) Ye Yuan 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

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

Habitual dietary fibre intake influences gut microbiota response to an inulin-type fructan prebiotic: a randomised, double-blind, placebo-controlled, cross-over, human intervention study

(2018) Genelle Healey et al.   BRITISH JOURNAL OF NUTRITION

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation

(2018) Virginia C. Resconi et al.   FOOD CHEMISTRY

Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

(2018) M.W. Schilling et al.   MEAT SCIENCE

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

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

Determination of flavor constituents in particular types of flour and derived pasta by heart-cutting multidimensional gas chromatography coupled with mass spectrometry and multiple headspace solid-phase microextraction

(2017) Rosaria Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Meat flavour in pork and beef – From animal to meal

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

mixOmics: An R package for ‘omics feature selection and multiple data integration

(2017) Florian Rohart et al.   PLoS Computational Biology

Determination of aroma compounds in pork broth produced by different processing methods

(2016) Yao Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

Factors influencing the flavour of game meat: A review

(2016) J. Neethling et al.   MEAT SCIENCE

Applications of solid-phase microextraction in food analysis

(2016) Chang-Hua Xu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

(2015) Shota Tanimoto et al.   FISHERIES SCIENCE

Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditions

(2015) Toktam Mohammadi Moghaddam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics

(2013) Endah Kurniawati et al.   MEAT SCIENCE

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

(2012) Dashdorj Dashmaa et al.   Korean Journal for Food Science of Animal Resources

A COMPARISON OF THE VOLATILE PROFILES OF FRYING EUROPEAN AND AUSTRALIAN WILD BOAR MEAT WITH INDUSTRIAL GENOTYPE PORK BY DYNAMIC HEADSPACE-GC/MS ANALYSIS

(2009) MICHAEL LAMMERS et al.   JOURNAL OF MUSCLE FOODS

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY