Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak-Reference-Cited by-同舟云学术

Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak

Published:2024-06 Issue: Volume:59 Page:104173
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Kang Yandong^ORCID,Wang Xingdong,Xiong Ling,Pei Jie^ORCID,Ding Ziqiang,Guo Shaoke,Cao Mengli,Bao Pengjia,Wu Xiaoyun,Chu Min,Liang Chunnian,Guo Xian^ORCID

Publisher

Elsevier BV

Reference68 articles.

1. Mass spectrometry-based metabolomics: A guide for annotation, quantification and best reporting practices;Alseekh;Nature Methods,2021

2. Umami-induced obesity and metabolic syndrome is mediated by nucleotide degradation and uric acid generation;Andres-Hernando;Nature Metabolism,2021

3. 1-Octen-3-ol and 13-hydroperoxylinoleate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius;Assaf;Enzyme and Microbial Technology,1997

4. Genetics of amino acid taste and appetite;Bachmanov;Advances in Nutrition,2016

5. Progress in understanding meat quality characteristics of yak;Bai;Food Science,2014

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics;Food Chemistry;2024-12

2. Characterization and Differentiation of Flavor Profile of 12 Air-Dried Yak Meat Products Using GC–IMS and Multivariate Analysis;Foods;2024-08-21

3. The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat;Foods;2024-07-26