Concepedia

Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics

Qiongfang Cao, Xiankang Fan, Jue Xu, Zihang Shi, Wei Wang, Zhaoshan Wang, Yangying Sun, Qiang Xia, Changyu Zhou, Daodong Pan

Food Chemistry · 2024 · 27 citations · 37 references

DOI

Concepts

References

37

Characterization of proteolysis during the ripening of semi-dry fermented sausages

M.C Hughes, Joseph P. Kerry, Elke K. Arendt et al. · Meat Science · 2002 · 305 citations

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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 304 citations

, , +17

The role of muscle enzymes in dry-cured meat products with different drying conditions

Fidel Toldrá · Trends in Food Science & Technology · 2005 · 249 citations

, , +14

Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Diana Ansorena, Olga Gimeno, Icíar Astiasarán et al. · Food Research International · 2001 · 197 citations · Full text

, , +13

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

Ying Wang, Jiang Ya-Ting, Cao Jinxuan et al. · Food Chemistry · 2015 · 174 citations

, , +14