Volatile compounds in meat and meat products

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

(2015) Dashmaa Dashdorj et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

(2015) Caroline Thomas et al.   FOOD CHEMISTRY

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers

(2012) Xian De Liu et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient Intermediates

(2012) Michael Granvogl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

(2011) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

(2011) Klaus Horsted et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Persistence of pasture feeding volatile biomarkers in lamb fats

(2009) Guilhem Sivadier et al.   FOOD CHEMISTRY

Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver§

(2009) Dimitrios P. Balagiannis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches

(2009) Kerstin Söllner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY

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

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

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

(2008) N. Gerber et al.   MEAT SCIENCE

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

(2008) Lene Meinert et al.   MEAT SCIENCE

Qualitative attributes and consumer perception of organic and free-range poultry meat

(2008) C. CASTELLINI et al.   WORLDS POULTRY SCIENCE JOURNAL

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

(2007) A.J. Stetzer et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE