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For: Xu CC, Yu H, Xie P, Sun BZ, Wang XY, Zhang SS. Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage. Foods 2020;9:foods9040478. [PMID: 32290142 PMCID: PMC7230492 DOI: 10.3390/foods9040478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 03/28/2020] [Accepted: 04/06/2020] [Indexed: 12/03/2022]  Open
Number Cited by Other Article(s)
1
Zhang J, Jin L, Zhou J, Ma C, Cui J, Jiang J, Li W, Wu S, Zhang W, Hu Y. Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology. ULTRASONICS SONOCHEMISTRY 2024;111:107139. [PMID: 39492130 PMCID: PMC11570318 DOI: 10.1016/j.ultsonch.2024.107139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2024] [Revised: 10/09/2024] [Accepted: 10/29/2024] [Indexed: 11/05/2024]
2
Cao S, Fu Y. Lipid degradation contributes to flavor formation during air-dried camel jerky processing. Food Chem X 2024;23:101683. [PMID: 39157658 PMCID: PMC11327448 DOI: 10.1016/j.fochx.2024.101683] [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: 03/10/2024] [Revised: 07/15/2024] [Accepted: 07/20/2024] [Indexed: 08/20/2024]  Open
3
Xu Y, Zhang D, Xie F, Li X, Schroyen M, Chen L, Hou C. Changes in water holding capacity of chilled fresh pork in controlled freezing-point storage assisted by different modes of electrostatic field action. Meat Sci 2023;204:109269. [PMID: 37394351 DOI: 10.1016/j.meatsci.2023.109269] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 06/22/2023] [Accepted: 06/26/2023] [Indexed: 07/04/2023]
4
Li C, Shi J, Zhai X, Yang Z, Huang X, Li Z, Li Y, Zou X. Effects of Pulsed Pressure Curing on Beef Quality. Foods 2023;12:656. [PMID: 36766184 PMCID: PMC9914823 DOI: 10.3390/foods12030656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/19/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023]  Open
5
PENG J, LIU C, XING S, BAI K, LIU F. The application of electrostatic field technology for the preservation of perishable foods. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
6
Xu C, Zhang S, Sun B, Xie P, Liu X, Chang L, Lu F, Zhang S. Dietary Supplementation with Microalgae (Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef. Animals (Basel) 2021;11:ani11123517. [PMID: 34944292 PMCID: PMC8697940 DOI: 10.3390/ani11123517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/16/2021] [Accepted: 12/07/2021] [Indexed: 02/07/2023]  Open
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