Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis

The role of triglycerides and phospholipids in the aroma of cooked beef

Donald S. Mottram, Robert A. Edwards · Journal of the Science of Food and Agriculture · 1983 · 282 citations

Agriculture, Animal Sciences, Food Science +17

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Journal of Agricultural and Food Chemistry · 2019 · 253 citations

Agriculture, Food Science, Poultry Science +17

Comprehensive untargeted lipidomic analysis using core–shell C30 particle column and high field orbitrap mass spectrometer

Mónica Narváez-Rivas, Qibin Zhang · Journal of Chromatography A · 2016 · 176 citations · Full text

Natural Sciences, Biochemistry, Chemistry +14

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

Jing Li, Chaohua Tang, Qingyu Zhao et al. · Food Chemistry · 2020 · 148 citations

Life Sciences, Biochemistry, Food Science +17

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Huan Liu, Teng Hui, Xiaochun Zheng et al. · Food Chemistry · 2021 · 126 citations

Agriculture, Biochemistry, Food Science +16