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References from Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling. Local targets link to admitted publications; unresolved targets remain external evidence.
A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
10.1016/j.fbio.2021.101347 · 2021 · External reference
The formation mechanisms of egg quality and flavor of Taihu goose egg white during low-temperature storage
2026 · External reference
Metabolomics unravels the formation pathway of advanced glycation end products in preserved egg yolk mediated by OH during pickling
10.1016/j.foodchem.2025.144217 · 2025 · External reference
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
10.1016/j.fbio.2024.103940 · 2024 · External reference
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
10.1016/j.foodchem.2021.130055 · 2021 · External reference
Maillard reaction: Mechanism, influencing parameters, advantages, disadvantages, and food industrial applications: A review
10.3390/foods14111881 · 2025 · External reference
The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
2022 · External reference
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
10.1016/j.ultsonch.2024.107047 · 2024 · External reference
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
10.1016/j.foodres.2022.112411 · 2023 · External reference
Exploring the role of NaOH in modulating the properties of metal-free preserved egg white gels: Physicochemical, rheological, and structural properties
2026 · External reference
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
10.1016/j.tifs.2024.104694 · 2024 · External reference
Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk
10.1016/j.psj.2025.105084 · 2025 · External reference
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E–nose
10.1016/j.foodchem.2022.132728 · 2022 · External reference
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
10.1016/j.foodchem.2025.144840 · 2025 · External reference
Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition
10.1016/j.fshw.2022.07.021 · 2023 · External reference
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
10.1016/j.foodres.2023.112585 · 2023 · External reference
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
10.1016/j.fshw.2022.07.035 · 2023 · External reference
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
10.1016/j.fbio.2022.102174 · 2022 · External reference
Formation of lipid-derived flavors in dry-cured mackerel (Scomberomorus niphonius) via simulation of autoxidation and lipoxygenase-induced fatty acid oxidation
10.3390/foods12132504 · 2023 · External reference
Effect of cooking methods on volatile compounds and texture properties in millet porridge
2024 · External reference
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
2024 · External reference
Influence of salt on lipid oxidation in meat and seafood products: A review
10.1016/j.foodres.2017.02.003 · 2017 · External reference
Effects of variety and cultivation on volatile organic compounds in Dictyophora rubrovolvata: Insights from integrated GC-IMS, GC-MS and E-nose and multivariate data analysis
2026 · External reference
Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins
10.3382/ps.2009-00494 · 2010 · External reference
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways
10.1016/j.foodres.2025.117553 · 2025 · External reference
Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?
10.1016/j.trac.2023.117438 · 2024 · External reference
N-glycoproteomic profiling reveals structural and functional alterations in yellow primary preserved egg white under saline-alkali treatment
2024 · External reference
Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs
10.1016/j.foodchem.2020.128515 · 2021 · External reference
From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
10.1016/j.foodchem.2025.147635 · 2026 · External reference
Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
2023 · External reference
Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC–MS to simulate human muti-sensation: Based on multimodal deep learning
10.1016/j.foodchem.2023.138265 · 2024 · External reference
Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds
10.1016/j.foodchem.2024.140919 · 2024 · External reference
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
10.1016/j.foodchem.2026.147906 · 2026 · External reference
Analysis and formation mechanism of key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms
10.1016/j.fbio.2025.107656 · 2025 · External reference
Research note: Changes in chicken egg yolk metabolome during its spray drying and storage
10.1016/j.psj.2024.104453 · 2024 · External reference
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
10.1016/j.foodres.2025.116737 · 2025 · External reference
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
10.1016/j.foodchem.2019.126158 · 2020 · External reference
Flavor development of traditional Huangjiu (Chinese rice wine) from Jiaxing by consecutive fermentation: Metagenomic and metabolomic evaluation
10.1016/j.jafr.2026.102757 · 2026 · External reference
Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage
10.1016/j.psj.2021.101051 · 2021 · External reference
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
10.1016/j.foodres.2024.114945 · 2024 · External reference
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
10.1016/j.foodchem.2023.136823 · 2023 · External reference
Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
10.1016/j.crfs.2022.09.024 · 2022 · External reference
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
10.1016/j.tifs.2022.08.010 · 2022 · External reference
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
10.1016/j.foodhyd.2023.108589 · 2023 · External reference
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
10.1016/j.foodhyd.2018.10.016 · 2019 · External reference
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling
10.1016/j.foodchem.2023.136310 · 2023 · External reference
Comparison of techniques for the quantitation of reductive aroma compounds in white wine: Links to sensory analysis and Cu fractions
10.1021/acs.jafc.4c01419 · 2024 · External reference
Comprehensive investigation on non-volatile and volatile flavor compounds in the Morchella sextelata and Morchella importuna by UPLC-MS/MS and GC x GC-TOF-MS
2023 · External reference
Characterization of potent aroma compounds in preserved egg yolk by gas chromatography-olfactometry, quantitative measurements, and odor activity value
10.1021/acs.jafc.8b01378 · 2018 · External reference
Effects of steam processing on the flavor formation mechanism of male and female mussels
10.1016/j.lwt.2025.117755 · 2025 · External reference
Elevated levels of branched chain fatty acids in low-salt fish sauce by co-fermentation: Flavor improvement and metabolism analysis
10.1002/jsfa.13829 · 2025 · External reference
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
10.1016/j.ijgfs.2024.100988 · 2024 · External reference
Elevated levels of branched chain fatty acids in low-salt fish sauce by co-fermentation: Flavor improvement and metabolism analysis
10.1002/jsfa.13829 · ExternalCitation · doi-reference
Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
10.1016/j.crfs.2022.09.024 · ExternalCitation · doi-reference
A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects
10.1016/j.fbio.2021.101347 · ExternalCitation · doi-reference
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
10.1016/j.fbio.2022.102174 · ExternalCitation · doi-reference
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
10.1016/j.fbio.2024.103940 · ExternalCitation · doi-reference
Analysis and formation mechanism of key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms
10.1016/j.fbio.2025.107656 · ExternalCitation · doi-reference
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
10.1016/j.foodchem.2019.126158 · ExternalCitation · doi-reference
Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs
10.1016/j.foodchem.2020.128515 · ExternalCitation · doi-reference
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
10.1016/j.foodchem.2021.130055 · ExternalCitation · doi-reference
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E–nose
10.1016/j.foodchem.2022.132728 · ExternalCitation · doi-reference
Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling
10.1016/j.foodchem.2023.136310 · ExternalCitation · doi-reference
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
10.1016/j.foodchem.2023.136823 · ExternalCitation · doi-reference
Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC–MS to simulate human muti-sensation: Based on multimodal deep learning
10.1016/j.foodchem.2023.138265 · ExternalCitation · doi-reference
Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds
10.1016/j.foodchem.2024.140919 · ExternalCitation · doi-reference
Metabolomics unravels the formation pathway of advanced glycation end products in preserved egg yolk mediated by OH during pickling
10.1016/j.foodchem.2025.144217 · ExternalCitation · doi-reference
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
10.1016/j.foodchem.2025.144840 · ExternalCitation · doi-reference
From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
10.1016/j.foodchem.2025.147635 · ExternalCitation · doi-reference
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
10.1016/j.foodchem.2026.147906 · ExternalCitation · doi-reference
Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
10.1016/j.foodhyd.2018.10.016 · ExternalCitation · doi-reference
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
10.1016/j.foodhyd.2023.108589 · ExternalCitation · doi-reference
Influence of salt on lipid oxidation in meat and seafood products: A review
10.1016/j.foodres.2017.02.003 · ExternalCitation · doi-reference
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
10.1016/j.foodres.2022.112411 · ExternalCitation · doi-reference
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
10.1016/j.foodres.2023.112585 · ExternalCitation · doi-reference
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
10.1016/j.foodres.2024.114945 · ExternalCitation · doi-reference
Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
10.1016/j.foodres.2025.116737 · ExternalCitation · doi-reference
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways
10.1016/j.foodres.2025.117553 · ExternalCitation · doi-reference
Preserved egg white alleviates DSS-induced colitis in mice through the reduction of oxidative stress, modulation of inflammatory cytokines, NF-κB, MAPK and gut microbiota composition
10.1016/j.fshw.2022.07.021 · ExternalCitation · doi-reference
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
10.1016/j.fshw.2022.07.035 · ExternalCitation · doi-reference
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
10.1016/j.ijgfs.2024.100988 · ExternalCitation · doi-reference
Flavor development of traditional Huangjiu (Chinese rice wine) from Jiaxing by consecutive fermentation: Metagenomic and metabolomic evaluation
10.1016/j.jafr.2026.102757 · ExternalCitation · doi-reference
Effects of steam processing on the flavor formation mechanism of male and female mussels
10.1016/j.lwt.2025.117755 · ExternalCitation · doi-reference
Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage
10.1016/j.psj.2021.101051 · ExternalCitation · doi-reference
Research note: Changes in chicken egg yolk metabolome during its spray drying and storage
10.1016/j.psj.2024.104453 · ExternalCitation · doi-reference
Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk
10.1016/j.psj.2025.105084 · ExternalCitation · doi-reference
Processing technology, principle, and nutritional characteristics of preserved eggs: A review
10.1016/j.tifs.2022.08.010 · ExternalCitation · doi-reference
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
10.1016/j.tifs.2024.104694 · ExternalCitation · doi-reference
Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?
10.1016/j.trac.2023.117438 · ExternalCitation · doi-reference
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
10.1016/j.ultsonch.2024.107047 · ExternalCitation · doi-reference
Comparison of techniques for the quantitation of reductive aroma compounds in white wine: Links to sensory analysis and Cu fractions
10.1021/acs.jafc.4c01419 · ExternalCitation · doi-reference
Characterization of potent aroma compounds in preserved egg yolk by gas chromatography-olfactometry, quantitative measurements, and odor activity value
10.1021/acs.jafc.8b01378 · ExternalCitation · doi-reference
Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins
10.3382/ps.2009-00494 · ExternalCitation · doi-reference
Formation of lipid-derived flavors in dry-cured mackerel (Scomberomorus niphonius) via simulation of autoxidation and lipoxygenase-induced fatty acid oxidation
10.3390/foods12132504 · ExternalCitation · doi-reference
Maillard reaction: Mechanism, influencing parameters, advantages, disadvantages, and food industrial applications: A review
10.3390/foods14111881 · ExternalCitation · doi-reference
