Concepedia

The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions

E. Biller, Emanuele Boselli, M. Obiedziński, Piotr Karpiński, B. Waszkiewicz‐Robak

Meat Science · 2016 · 31 citations · 31 references

DOI

Concepts

References

31

A fresh look at meat flavor

Chris R. Calkins, J. M. Hodgen · Meat Science · 2007 · 624 citations

, , +14

Applications of the Maillard reaction in the food industry

Jennifer M. Ames · Food Chemistry · 1998 · 201 citations

, , +8

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. García‐González, Noelia Tena, Ramón Aparicio-Ruı́z et al. · Meat Science · 2008 · 190 citations · Full text

, , +15

Reactive intermediates and carbohydrate fragmentation in Maillard chemistry

Hugo Weenen · Food Chemistry · 1998 · 174 citations

, , +7

Classification of the Maillard reaction: A conceptual approach

Varoujan A. Yaylayan · Trends in Food Science & Technology · 1997 · 160 citations

, , +3