Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis

Alternatives to nitrite in processed meat: Up to date

Amali U. Alahakoon, Dinesh D. Jayasena, Sisitha Ramachandra · Trends in Food Science & Technology · 2015 · 300 citations

Agriculture, Food Science, Food Chemistry +10

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Jiahui Zhang, Jun Cao, Zhisheng Pei et al. · Food Research International · 2019 · 276 citations

Agriculture, Food Science, Horticultural Sciences +17

Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement

Eva Bidlas, R.J.W. Lambert · International Journal of Food Microbiology · 2008 · 152 citations

Life Sciences, Microbiology, Antimicrobial Resistance +5

Diacylglycerols affect substrate oxidation and appetite in humans

Marleen M. J. W. Kamphuis, David J. Mela, Margriet S. Westerterp‐Plantenga · American Journal of Clinical Nutrition · 2003 · 151 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +12

In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy

Moez Mohamed Bouraoui, Shuryo Nakai, Eunice C.Y. Li‐Chan · Food Research International · 1997 · 135 citations

Life Sciences, Biochemistry, Biophysics +15