The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology

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Agriculture, Food Science, Nutritional Sciences +15

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

Jinxuan Cao, Changyu Zhou, Ying Wang et al. · Food Chemistry · 2017 · 130 citations

Life Sciences, Biochemistry, Metabolism +8

Use of egg yolk phospholipids to generate chicken meat odorants

De‐Wei Chen, Dimitrios P. Balagiannis, Jane K. Parker · Food Chemistry · 2019 · 114 citations

Agriculture, Food Science, Poultry Science +6

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

Rui Liang, Songyi Lin, Dong Chen et al. · Food Chemistry · 2022 · 105 citations

Agriculture, Food Science, Physiology +16

Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms

Jun Qi, Wenwen Zhang, Xianchao Feng et al. · Food Hydrocolloids · 2018 · 96 citations

Agriculture, Biochemistry, Food Science +13