Flavor formation based on lipid in meat and meat products: A review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Flavor formation based on lipid in meat and meat products: A review

Published:2022-10 Issue:12 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Fu Yinghua¹^ORCID,Cao Shenyi¹,Yang Li¹,Li Zhenglei¹

Affiliation:

1. Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology Xinjiang University Urumqi China

Funder

Natural Science Foundation of Xinjiang Province

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14439

Reference163 articles.

1. Meat flavour in pork and beef – From animal to meal

2. Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

3. Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches

4. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis

5. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork

Cited by 64 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. Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems;Food Chemistry: X;2024-12

4. Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents;Food Chemistry: Molecular Sciences;2024-12

5. Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques;Food Chemistry;2024-11

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