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For: Liu H, Hui T, Fang F, Ma Q, Li S, Zhang D, Wang Z. Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. Foods 2021;10:foods10102387. [PMID: 34681435 PMCID: PMC8535600 DOI: 10.3390/foods10102387] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 09/25/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022]  Open
Number Cited by Other Article(s)
1
Liang B, Li J, Zhao S, Pan X, Zhang Y, Gao P, Li P, Xing J, Suleman R, Gong H, Liu H. Comprehensive analysis of key aroma compounds enhanced by Tamarix ramosissima Ledeb in mutton roasted by air-frying roast technology by means of SAFE-GC-O-MS and lipidomics. Food Chem X 2024;23:101593. [PMID: 39036480 PMCID: PMC11260336 DOI: 10.1016/j.fochx.2024.101593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/19/2024] [Accepted: 06/23/2024] [Indexed: 07/23/2024]  Open
2
Nie R, Wang Z, Liu H, Wei X, Zhang C, Zhang D. Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study. Food Chem 2024;447:138877. [PMID: 38492302 DOI: 10.1016/j.foodchem.2024.138877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/18/2024]
3
Xu C, Yin Z. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation. Compr Rev Food Sci Food Saf 2024;23:e13391. [PMID: 39042376 DOI: 10.1111/1541-4337.13391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/04/2024] [Accepted: 05/19/2024] [Indexed: 07/24/2024]
4
Chen Y, Zhang X, Liu X, Liu Y, Hou A, Wang Y, Li L, Peng X, Xiao Y. Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds. Food Chem X 2024;21:101150. [PMID: 38312485 PMCID: PMC10837493 DOI: 10.1016/j.fochx.2024.101150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 02/06/2024]  Open
5
Chen X, Liu H, Li C, Xu Y, Xu B. Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments. Food Res Int 2024;178:113954. [PMID: 38309911 DOI: 10.1016/j.foodres.2024.113954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
6
Liu H, Ma Q, Xing J, Li P, Gao P, Hamid N, Wang Z, Wang P, Gong H. Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis. Food Chem 2024;431:137100. [PMID: 37572482 DOI: 10.1016/j.foodchem.2023.137100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/17/2023] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
7
Liu H, Li J, Zhang D, Hamid N, Liu D, Hua W, Du C, Ma Q, Gong H. The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis. Food Res Int 2023;174:113567. [PMID: 37986440 DOI: 10.1016/j.foodres.2023.113567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
8
Ma Q, Kou X, Yang Y, Yue Y, Xing W, Feng X, Liu G, Wang C, Li Y. Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content. Foods 2023;12:3269. [PMID: 37685202 PMCID: PMC10486446 DOI: 10.3390/foods12173269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]  Open
9
Bu N, Yang Q, Chen J, Li Y, Liu D. Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose. Molecules 2023;28:4993. [PMID: 37446654 DOI: 10.3390/molecules28134993] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023]  Open
10
Wu T, Wang P, Zhang Y, Zhan P, Zhao Y, Tian H, He W. Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.). Food Chem 2023;427:136666. [PMID: 37364310 DOI: 10.1016/j.foodchem.2023.136666] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 05/31/2023] [Accepted: 06/16/2023] [Indexed: 06/28/2023]
11
Tzanani N, Hindi A, Marder D. Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS. Molecules 2023;28:molecules28093973. [PMID: 37175383 PMCID: PMC10179901 DOI: 10.3390/molecules28093973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/30/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023]  Open
12
The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor. Food Res Int 2023;165:112512. [PMID: 36869515 DOI: 10.1016/j.foodres.2023.112512] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 01/11/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
13
Weng K, Song L, Bao Q, Cao Z, Zhang Y, Zhang Y, Chen G, Xu Q. Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics. Foods 2022;11:foods11243975. [PMID: 36553717 PMCID: PMC9778640 DOI: 10.3390/foods11243975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/02/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022]  Open
14
Wang YR, Wang SL, Luo RM. Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process. Front Nutr 2022;9:1003126. [PMID: 36330139 PMCID: PMC9622931 DOI: 10.3389/fnut.2022.1003126] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/20/2022] [Indexed: 09/11/2023]  Open
15
Li X, Zhang R, Hassan MM, Cheng Z, Mills J, Hou C, Realini CE, Chen L, Day L, Zheng X, Zhang D, Hicks TM. Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand. Foods 2022;11:foods11182903. [PMID: 36141031 PMCID: PMC9506090 DOI: 10.3390/foods11182903] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]  Open
16
Wang Y, Luo R, Wang S. Study on key aroma compounds in the electric roasting process of Tan mutton. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
17
Bi YZ, Luo YL, Luo RM, Ji C, Gao S, Bai S, Wang YR, Dong FJ, Hu XL, Guo JJ. High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage. Front Nutr 2022;9:959824. [PMID: 35958244 PMCID: PMC9361012 DOI: 10.3389/fnut.2022.959824] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/01/2022] [Indexed: 11/26/2022]  Open
18
Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose. Foods 2022;11:foods11111611. [PMID: 35681361 PMCID: PMC9180836 DOI: 10.3390/foods11111611] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/21/2022] [Accepted: 05/27/2022] [Indexed: 02/05/2023]  Open
19
Meat Products: From Animal (Farm) to Meal (Fork). Foods 2022;11:foods11070933. [PMID: 35407019 PMCID: PMC8997938 DOI: 10.3390/foods11070933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 02/01/2023]  Open
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