Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup-Reference-Cited by-同舟云学术

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Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup

Published:2024-06 Issue: Volume:444 Page:138503
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Mingcheng,Li Ming,Li Jiali,Chai Huikun,Zhu Kaixian,Ni Qiyuan,Zheng Duoduo,Yao Wensheng,Liu Dengyong

Publisher

Elsevier BV

Reference44 articles.

1. Ruminant meat flavor influenced by different factors with special reference to fatty acids;Arshad;Lipids in Health and Disease,2018

2. Optimization of preparation conditions and analysis of food components for chicken head soup base;Choi;Journal of the Korean Society of Food Culture,2011

3. Fatty Acid Composition of Meat Animals as Flavor Precursors;Dinh;Meat and Muscle Biology,2021

4. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS;Dong;Food Chemistry,2019

5. Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup;Duan;Foods,2021

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