Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science

Published:2023-12 Issue: Volume:124 Page:105697
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Shakoor Ashbala^ORCID,Pei Zhaoyang,Al-Dalali Sam,Wang Xuan,Xie Jianchun,Yang Xuelian

Funder

National Natural Science Foundation of China

Beijing Municipal Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: potential mechanisms of their formation;Al-Dalali;Food Chem.,2022

2. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods;Aliani;J. Agric. Food Chem.,2005

3. Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle;Aliani;J. Agric. Food Chem.,2005

4. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction;Arihara;Meat Sci.,2021

5. Dissecting grilled red and white meat flavor: its characteristics, production mechanisms, influencing factors and chemical hazards;Bassam;Food Chem.,2022

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP