Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

Published:2018-07 Issue: Volume:109 Page:72-81
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Man,Chen Xiao,Hayat Khizar,Duhoranimana Emmanuel,Zhang Xiaoming,Xia Shuqin,Yu Jingyang,Xing Fenglei

Funder

National Key R&D Program of China

Collaborative innovation center of food safety and quality control in Jiangsu Province

FoShan ShunDe Midea Electrical Heating Appliances Manufacturing Co., Ltd

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems;Ba;Meat Science,2013

2. Principle of meat aroma. Flavours and future prospect;Ba,2012

3. Effects of drying on flavour compounds in Australian-grown ginger (Zingiber Officinale);Bartley;Journal of the Science of Food and Agriculture,2000

4. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles;Benet;LWT Food Science and Technology,2015

5. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat;Byrne;Meat Science,2002

Cited by 88 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. The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds;Food Bioscience;2024-12

2. Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources;Food Chemistry;2024-11

3. The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time;Food Chemistry;2024-11

4. Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes;Food Chemistry: X;2024-10

5. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism;Food Research International;2024-10

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

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3