Concepedia

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit Dall Aaslyng, Wender L.P. Bredie

Meat Science · 2008 · 106 citations · 17 references

DOI

Concepts

References

17

Estimating probabilities of correct identification from results of mass spectral library searches

Stephen E. Stein · Journal of the American Society for Mass Spectrometry · 1994 · 235 citations

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Flavour Science, Recent Developments

Mans H. Boelens · Chemical Senses · 1997 · 206 citations · Full text

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Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

Georgios Koutsidis, J. Stephen Elmore, Marı́a José Oruña-Concha et al. · Meat Science · 2007 · 201 citations

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Flavour research at the dawn of the twenty-first century

Jean‐Luc Le Quéré, P.X. Etiévant · HAL (Le Centre pour la Communication Scientifique Directe) · 2003 · 156 citations

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Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid

L.J. Farmer, Donald S. Mottram, Frank B. Whitfield · Journal of the Science of Food and Agriculture · 1989 · 143 citations

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