A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses-Reference-Cited by-同舟云学术

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A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses

Published:2019-08 Issue: Volume:122 Page:16-24
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xu Liping,Wang Xiaodan^ORCID,Huang Yue,Wang Ying,Zhu Lingtao,Wu Ruijia

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Magnetoelastic sensors with hybrid films for bacteria detection in milk;Beltrami;Journal of Food Engineering,2017

2. Beef broth flavour: Relation of components with the flavour developed at different cooking temperatures;Cambero;Journal of the Science of Food and Agriculture,2000

3. Evaluation of red wines antioxidant capacity by means of a voltammentric e-tongue with an optimized sensor array;Ceto;Electrochimica Acta,2014

4. Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation;Chai;Food Chemistry,2018

5. Drip loss sampling in porcine m. longissimus dorsi;Christensen;Meat Science,2003

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2. Advances in processing, encapsulation, and analysis of food flavor compounds;Journal of Food Process Engineering;2023-06-28

3. Applying Data Analytics in Food Security;Handbook of Sustainability Science in the Future;2023

4. Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors;Sensors;2022-09-21

5. Insight into the Structure–Odor Relationship of Molecules: A Computational Study Based on Deep Learning;Foods;2022-07-09

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