Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

Nanopore-based full-length transcriptome sequencing of Muscovy duck (Cairina moschata) ovary

(2021) Junyuan Lin et al.   POULTRY SCIENCE

Application and development trends of gas chromatography–ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis

(2021) Jiaxin Yin et al.   MICROCHEMICAL JOURNAL

Hypothalamic and ovarian transcriptome profiling reveals potential candidate genes in low and high egg production of white Muscovy ducks (Cairina moschata)

(2021) Semiu Folaniyi Bello et al.   POULTRY SCIENCE

Black soldier fly larva in Muscovy duck diets: effects on duck growth, carcass property, and meat quality

(2021) M. Gariglio et al.   POULTRY SCIENCE

A review on the productive potential of the Muscovy Duck

(2021) L. A. Arias-Sosa et al.   WORLDS POULTRY SCIENCE JOURNAL

Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry

(2021) Xinjing Dou et al.   FOOD CHEMISTRY

Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomics

(2021) Cong Li et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

(2021) Andrés Martín-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

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

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

(2021) Qiusheng Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time: Based on GC-IMS and multivariate statistical analysis

(2021) Na Xu et al.   Food Bioscience

Recent advances in meat color research

(2021) Igor Tomasevic et al.   Current Opinion in Food Science

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

(2021) Xiya Feng et al.   FOOD CHEMISTRY

Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose

(2021) Alessandra Tata et al.   FOOD CONTROL

1H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality

(2020) Xiangrong Wang et al.   FOOD RESEARCH INTERNATIONAL

Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck

(2020) Cong Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken

(2019) Yiqun Cheng et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes

(2018) Xiaowei Lou et al.   FOOD RESEARCH INTERNATIONAL

The change of volatile compounds of two kinds of vinasse-cured ducks during processing

(2018) X W Lou et al.   POULTRY SCIENCE

Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties

(2018) Igor Tomasevic et al.   MEAT SCIENCE

Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

(2018) Muhammad Ammar Khan et al.   FOOD CHEMISTRY

Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties

(2014) Muhammad Ammar Khan et al.   FOOD RESEARCH INTERNATIONAL

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

(2014) M. Dolores Romero de Ávila et al.   MEAT SCIENCE

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

(2013) Daoying Wang et al.   FOOD CHEMISTRY

Double-check: validation of diagnostic statistics for PLS-DA models in metabolomics studies

(2011) Ewa Szymańska et al.   Metabolomics

Study on kinetics of mass transfer in water-boiled salted duck during wet-curing

(2009) Lei Du et al.   JOURNAL OF FOOD ENGINEERING

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

(2008) A.M. Herrero et al.   MEAT SCIENCE

Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products

(2008) D. Y. Wang et al.   POULTRY SCIENCE