Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Marianne N. Lund, René Lametsch, Marchen Hviid et al. · Meat Science · 2007 · 421 citations

Meat Packaging, Biochemistry, Natural Sciences +10

Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability

Lynn L. Wang, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2005 · 273 citations

Nutrition, Food Analysis, Meat Quality +21

Volatile flavor constituents in the pork broth of black-pig

Jian Zhao, Meng Wang, Jianchun Xie et al. · Food Chemistry · 2017 · 202 citations

Food Chemistry, Food Composition, Food Analysis +3

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

Jian Zhang, Dacheng Kang, Wangang Zhang et al. · Trends in Food Science & Technology · 2021 · 197 citations

Nutrition, Biochemistry, Food Analysis +6

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

Natalia Arroyo‐Manzanares, Andrés Martín-Gómez, Natividad Jurado-Campos et al. · Food Chemistry · 2017 · 196 citations

Engineering, Fingerprint Analysis, Biometrics +9