Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach-Reference-Cited by-同舟云学术

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Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach

Published:2024-06 Issue: Volume:22 Page:101460
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Yao Bo,Zhang Dong,Wu Xinyu,He Ruiyan,Gao Hui,Chen Kailan,Xiang Dan,Tang Yong^ORCID

Publisher

Elsevier BV

Reference40 articles.

1. Flavour formation by amino acid catabolism;Ardö;Biotechnology Advances,2006

2. Irradiation effects on meat flavor: A review;Brewer;Meat Science,2009

3. An untargeted and pseudotargeted metabolomic combination approach to identify differential markers to distinguish live from dead pork meat by liquid chromatography–mass spectrometry;Cao;Journal of Chromatography A,2020

4. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME−GC-MS combined with electronic nose and electronic tongue;Chen;Meat Science,2021

5. Effect of combined treatments of electron beam irradiation with antioxidants on the microbial quality, physicochemical characteristics and volatiles of vacuum-packed fresh pork during refrigerated storage;Chen;Food Control,2023

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