Literature DB >> 7023846

Natural and simulated meat flavors (with particular reference to beef).

G MacLeod, M Seyyedain-Ardebili.   

Abstract

Mesh：

Substances：

Year:  1981        PMID： 7023846     DOI： 10.1080/10408398109527309

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


× No keyword cloud information.
  4 in total

1.  Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky.

Authors:  Yulong Luo; Lihua Zhao; Junqiang Xu; Lin Su; Zhimin Jin; Rina Su; Ye Jin
Journal:  Food Sci Nutr       Date:  2020-04-08       Impact factor: 2.863

2.  Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors.

Authors:  Giovanni Bittante; Qianlin Ni; Iuliia Khomenko; Luigi Gallo; Franco Biasioli
Journal:  Foods       Date:  2020-11-25

3.  UHPLC-QTOF/MS-based comparative metabolomics in pectoralis major of fast- and slow-growing chickens at market ages.

Authors:  Jian Zhang; Jing Cao; Ailian Geng; Haihong Wang; Qin Chu; Zhixun Yan; Xiaoyue Zhang; Yao Zhang; Huagui Liu
Journal:  Food Sci Nutr       Date:  2021-12-02       Impact factor: 2.863

4.  Browning reaction systems as sources of mutagens and antimutagens.

Authors:  W D Powrie; C H Wu; V P Molund
Journal:  Environ Health Perspect       Date:  1986-08       Impact factor: 9.031
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.