Contact and support
Need help, have a question, or want to contact the ResearchHub team?
© 2026 ResearchHub. Built for responsible scholarly connection.
Privacy-aware community infrastructureResearch graph
References from Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content. Local targets link to admitted publications; unresolved targets remain external evidence.
The impact of lamb diets containing either barley or corn on growth performance and carcass quality
10.14202/vetworld.2021.1487-1491 · 2021 · External reference
A pre-partum lift in ewe nutrition from a high-energy lick or maize or by grazing Lotus uliginosus pasture increases colostrum production and lamb survival
10.1017/s1751731109004571 · 2009 · External reference
Insights on purchase intention of mutton shashlik - a survey of Chinese consumers based on fsQCA
10.1016/j.fufo.2024.100446 · 2024 · External reference
Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing
10.1016/j.foodres.2017.05.005 · 2018 · External reference
The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from white Dorper lambs
10.1016/j.meatsci.2017.04.001 · 2017 · External reference
Determination of Warner-Bratzler shear force thresholds for classifying meat tenderness of Kivircik lambs: A study in Türkiye
2025 · External reference
Flavor formation based on lipid in meat and meat products: A review
10.1111/jfbc.14439 · 2022 · External reference
Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: Elucidating microbial succession and metabolic dynamics mediated by Eurotium cristatum and water kefir
2025 · External reference
Forage legumes rich in condensed tannins may increase n-3 fatty acid levels and sensory quality of lamb meat
10.1002/jsfa.7298 · 2016 · External reference
Effect of supplementary feeding on the production traits, carcass and meat quality of Jamuna basin lambs
10.5187/jast.2022.e72 · 2023 · External reference
Effect of feeding regimen on meat quality, MyHC isoforms, AMPK, and PGC-1α gene expression in the biceps femoris muscle of Mongolia sheep
10.1002/fsn3.1494 · 2020 · External reference
UHPLC-Q-Orbitrap HRMS-based quantitative lipidomics reveals chemical changes of phospholipids during thermal processing methods of Tan sheep meat
10.1016/j.foodchem.2021.130153 · 2021 · External reference
Effects of feeding patterns on production performance, lipo-nutritional quality and gut microbiota of Sunit sheep
10.1016/j.meatsci.2024.109642 · 2024 · External reference
Corn supplementation of lambs grazing alfalfa
10.2527/1994.723783x · 1994 · External reference
Transcriptomics and metabolomics reveal improved performance of Hu sheep on hybridization with Southdown sheep
2023 · External reference
Changes in lipids and aroma compounds in intramuscular fat from Hu sheep
10.1016/j.foodchem.2022.132611 · 2022 · External reference
Effects of prickly ash seed dietary supplementation on meat quality, antioxidative capability, and metabolite characteristics of Hu lambs
2024 · External reference
Molecular insights into quality differences of geographical indication lamb via widely targeted metabolomics and BorutaShap feature selection
10.1016/j.foodchem.2026.150080 · 2026 · External reference
Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC-IMS and lipidomic analysis
2024 · External reference
Electronic tongue and electronic nose for food quality and safety
10.1016/j.foodres.2022.112214 · 2022 · External reference
Insights into the differences in meat quality among different sheep breeds in the Qilian Mountains from the perspective of metabolomics and transcriptomics
10.1016/j.fbio.2024.105693 · 2025 · External reference
Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions
10.1016/j.tifs.2024.104574 · 2024 · External reference
Umami and koku peptides in traditional meat products
10.1016/j.meatsci.2025.109917 · 2025 · External reference
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
10.1016/j.foodchem.2023.136257 · 2023 · External reference
Aroma compounds identified in cooked meat: A review
10.1016/j.foodres.2022.111385 · 2022 · External reference
Assessment of components related to flavor and taste in tan-lamb meat under different silage-feeding regimens using integrative metabolomics
2022 · External reference
Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry
2025 · External reference
Effects of whole corn high-grain diet feeding on ruminal bacterial community and epithelial gene expression related to VFA absorption and metabolism in fattening lambs
10.1093/jas/skac056 · 2022 · External reference
Sheep meat flavor and the effect of different feeding systems: A review
10.1021/jf303768e · 2013 · External reference
Linking aroma precursors and volatile compounds to authenticate Dongxiang tribute sheep meat
2026 · External reference
Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation
10.1016/j.foodchem.2024.140119 · 2024 · External reference
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
10.1016/j.lwt.2022.113925 · 2022 · External reference
Meat quality differences and protein molecular mechanisms affecting meat flavor in different breeds of Tibetan sheep analyzed by 4D label-free quantitative proteomics
10.1016/j.foodchem.2025.143977 · 2025 · External reference
The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics
10.1016/j.foodchem.2019.03.080 · 2019 · External reference
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
2025 · External reference
Glycerophospholipid metabolism as a central hub: Sublancin and oregano essential oil differentially reprogram goat meat quality and flavor
2026 · External reference
Characterization of the flavor precursors and flavor fingerprints in grazing lambs by food omics
10.3390/s23010191 · 2022 · External reference
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC-MS, E-nose, and molecular docking
2025 · External reference
Effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep
10.1016/j.foodchem.2021.131611 · 2022 · External reference
Feeding different proportion of oat silage in feedlot diets: Effects on rumen function and meat quality of Tibetan sheep
10.1186/s13568-026-02015-7 · 2026 · External reference
Carcass meat quality, volatile compound profile, and gene expression in Tan sheep under different feeding regimes
10.1016/j.fbio.2023.103213 · 2023 · External reference
