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-Reference-Cited by-同舟云学术

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

Published:2022-08 Issue: Volume:385 Page:132629
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Al-Dalali Sam,Li Cong,Xu Baocai

Funder

Fundamental Research Funds for the Central Universities

Hefei University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022

2. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis;Al-Dalali;Journal of Food Biochemistry,2021

3. Perspectives on warmed-over-flavor;Asghar;Food Technology,1988

4. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006

5. Metabolic engineering of Escherichia coli for the production of cinnamaldehyde;Bang;Microbial Cell Factories,2016

Cited by 49 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. Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA;Food Chemistry;2025-01

2. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef;Food Chemistry;2024-12

3. Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation;Food Chemistry;2024-12

4. Exploring the effect of part differences on metabolite molecule changes in refrigerated pork: Identifying key metabolite compounds and their conversion pathways;Food Chemistry;2024-12

5. Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment;Food Chemistry;2024-11