Concepedia

Characterization and comparison of flavor compounds in stewed pork with different processing methods

Dong Min Han, Chunhui Zhang, Marie‐Laure Fauconnier, Wei Jia, Jingfan Wang, Feifei Hu, Dao-Wen Xie

LWT · 2021 · 70 citations · 32 references

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References

32

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

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Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

Dashmaa Dashdorj, Touseef Amna, Inho Hwang · European Food Research and Technology · 2015 · 339 citations

, , +15

Taste Enhancements Between Various Amino Acids and IMP

Misako Kawai · Chemical Senses · 2002 · 306 citations

, , +12

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

Yunhe Zou, Dacheng Kang, Rui Liu et al. · Ultrasonics Sonochemistry · 2018 · 249 citations

, , +14

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

Wenjian Yang, Jie Yu, Fei Pei et al. · Food Chemistry · 2015 · 228 citations

, , +14