Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis

Production of Styrene from Dehydrogenation of Ethylbenzene

(2022) Rahul Gupta et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel

(2021) Fang Yang et al.   FOOD CHEMISTRY

Dissecting grilled red and white meat flavor: its characteristics, production mechanisms, influencing factors and chemical hazards

(2021) Samar M. Bassam et al.   FOOD CHEMISTRY

Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS)

(2021) Wensheng Yao et al.   FOOD CHEMISTRY

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

(2021) Huan Liu et al.   MEAT SCIENCE

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

(2021) Xiaoying Luo et al.   FOOD CHEMISTRY

Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)

(2021) Yueqi An et al.   FOOD CHEMISTRY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

(2020) Keyu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

(2020) J. Ortuño et al.   MEAT SCIENCE

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

(2020) Hui Ni et al.   FOOD CHEMISTRY

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

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

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

(2018) Dicky Tri Utama et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat

(2018) Jian Zhao et al.   FOOD CHEMISTRY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

(2018) Kayley R. Wall et al.   MEAT SCIENCE

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Lipid-derived aldehyde degradation under thermal conditions

(2015) Rosario Zamora et al.   FOOD CHEMISTRY

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile flavour profile of goat meat extracted by three widely used techniques

(2008) Marta S. Madruga et al.   FOOD CHEMISTRY