Sam Al‐Dalali

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Sam Al‐Dalali, Cong Li, Baocai Xu · Food Chemistry · 2021 · 229 citations

Frozen Storage, Biochemistry, Food Analysis +8

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Cong Li, Sam Al‐Dalali, Zhouping Wang et al. · Food Chemistry · 2022 · 172 citations

Water-boiled Salted Duck, Flavoromics, Chemical Composition +6

Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Sam Al‐Dalali, Cong Li, Baocai Xu · Food Chemistry · 2022 · 127 citations

Volatile Aldehydes, Meat Science, Meat Quality +3

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Abid Sarwar, Tariq Aziz, Sam Al‐Dalali et al. · Foods · 2019 · 85 citations · Full text

Influence of curing on the metabolite profile of water-boiled salted duck

Cong Li, Sam Al‐Dalali, Hui Zhou et al. · Food Chemistry · 2022 · 65 citations

Animal Physiology, Water-boiled Salted Duck, Engineering +8