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References from Exploration of the mechanism of key odour substances in porcine large intestine by enzyme-alkali-alcohol ternary composite treatment: Efficacy of deodorisation treatments and impact on quality. Local targets link to admitted publications; unresolved targets remain external evidence.
Utilizing animal by-products in European slaughterhouses to reduce the environmental footprint of pork products
10.1016/j.spc.2023.03.005 · 2023 · External reference
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
10.1016/j.meatsci.2022.108952 · 2022 · External reference
The whole beast: Consumers' perceptions of and willingness-to-eat animal by-products
10.1016/j.foodqual.2020.104144 · 2021 · External reference
Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes
10.1111/ijfs.16051 · 2022 · External reference
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI
10.1016/j.meatsci.2018.08.020 · 2019 · External reference
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
10.1016/j.foodchem.2024.138625 · 2024 · External reference
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat
10.1016/j.meatsci.2020.108086 · 2020 · External reference
Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies
10.1016/j.jfca.2024.107020 · 2025 · External reference
Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating
10.1016/j.foodchem.2021.130222 · 2021 · External reference
Insights into the effects of ionic strength and oil saturation on the emulsifying capacity of silkworm pupal protein: Focusing on protein structural, interfacial adsorption, and thermal stability
10.1016/j.lwt.2026.119495 · 2026 · External reference
Characteristic aroma flavor and free fatty acid composition of sheldrake duck at different ages
2023 · External reference
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS
10.1016/j.foodchem.2025.146207 · 2025 · External reference
Adaptability of wine yeast to ethanol-induced protein denaturation
10.1093/femsyr/foac059 · 2022 · External reference
Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi
10.1111/ijfs.16141 · 2022 · External reference
Effect of ultrasound combined with papain treatment on the tenderness of equatorial squid (Dosidicus gigas): In terms of myofibrillar protein modification
10.1016/j.foodchem.2025.145903 · 2025 · External reference
Unraveling bitter peptides in wheat protein hydrolysates
2025 · External reference
Unresolved reference
2004 · External reference
Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
2022 · External reference
Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae
2024 · External reference
Edible γ-cyclodextrin metal–organic frameworks constructed for adsorbing saturated and unsaturated aldehydes to remove off-odors in surimi
10.1016/j.foodchem.2025.145003 · 2025 · External reference
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
10.1016/j.ijgfs.2024.100899 · 2024 · External reference
Effects of Saccharomyces cerevisiae fermentation on off-odour reduction and flavour compounds in pig large intestines
10.3390/foods14132204 · 2025 · External reference
Regions: An integrative approach utilizing GC-IMS, GC-MS, E-nose, and E-tongue for flavor characterization of Guangchenpi
10.1016/j.foodchem.2025.144995 · 2025 · External reference
Research progress of fishy odor in aquatic products: From substance to elimination
10.1016/j.foodres.2023.113914 · 2024 · External reference
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: Effects of pH and water mobility on gel structure and gelling mechanism
10.1016/j.ijbiomac.2025.143208 · 2025 · External reference
Occurrence, impacts, and microbial transformation of 3-methylindole (skatole): A critical review
10.1016/j.jhazmat.2021.126181 · 2021 · External reference
Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts
2025 · External reference
Unraveling the off-odor generation in spiced beef: Driven by surviving Bacillus species under different thermal treatments
10.1016/j.fm.2025.104897 · 2026 · External reference
Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)
10.1016/j.foodchem.2021.130365 · 2021 · External reference
Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly
10.1016/j.foodres.2023.112539 · 2023 · External reference
Mechanistic insights into combined effect of magnetic field and transglutaminase on the modification of peanut oleosomes-filled myofibrillar protein emulsion gels
10.1016/j.ifset.2026.104593 · 2026 · External reference
Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein
10.1016/j.lwt.2021.112891 · 2022 · External reference
Pork production with entire males: Directions for control of boar taint
10.3390/ani10091665 · 2020 · External reference
Quantitative measurements, aroma recombination, and omission experiment of key aroma compounds in Chinese JingJiu
10.1016/j.foodchem.2021.129450 · 2021 · External reference
Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products
2022 · External reference
Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests
10.1016/j.foodchem.2024.138782 · 2024 · External reference
Red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
10.1016/j.foodchem.2025.143678 · 2025 · External reference
Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
10.1016/j.foodchem.2023.136188 · 2023 · External reference
Proteolytic and structural mechanisms in tuna tenderization by papain, bromelain and ficin
2025 · External reference
Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish
10.1016/j.fbio.2022.101587 · 2022 · External reference
The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae
10.1016/j.foodchem.2022.132103 · 2022 · External reference
Impact of xanthan gum on the storage stability of Pickering emulsions stabilized by myofibrillar protein microgel particles
10.3390/foods15081398 · 2026 · External reference
Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking
10.1016/j.tifs.2025.105208 · 2025 · External reference
Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: Effects of incorporating varying proportions of pale, soft and exudative pork
10.1016/j.lwt.2025.117349 · 2025 · External reference
Effects of acidic and alkaline pH-shifting on structural and digestion characteristics of myofibrillar proteins of beef muscles
10.1016/j.foodchem.2025.146643 · 2025 · External reference
The effect of papain hydrolysis on tropomyosin levels in shrimp
2023 · External reference
Variations of volatile flavour compounds in cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC-MS, GC×GC-TOF MS and GC-IMS
10.1111/ijfs.14294 · 2020 · External reference
Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC–MS
10.1016/j.foodres.2020.109517 · 2020 · External reference
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
10.1016/j.tifs.2023.104212 · 2023 · External reference
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
10.1016/j.lwt.2023.115500 · 2023 · External reference
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
10.1016/j.meatsci.2022.109043 · 2023 · External reference
Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi
10.1016/j.foodchem.2020.127549 · 2020 · External reference
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
10.1016/j.meatsci.2023.109382 · 2024 · External reference
Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS
10.1016/j.crfs.2022.09.005 · 2022 · External reference
Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein
10.1080/19476337.2018.1562497 · 2019 · External reference
