Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages

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Agriculture, Animal Sciences, Food Science +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

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Food Research International · 2020 · 117 citations

Agriculture, Food Science, Poultry Science +16

Influence of thermal processing on flavor and sensory profile of sturgeon meat

Xuefei Li, Wei Xie, Fan Bai et al. · Food Chemistry · 2021 · 116 citations

Agriculture, Food Science, Food Processing +15

UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

Xin Guo, Shi Di, Chengjiang Liu et al. · Food Chemistry · 2021 · 113 citations

Agriculture, Biochemistry, Food Science +13