Microbial diversity of meat products under spoilage and its controlling approaches
10.3389/fnut.2022.1078201 · doi-reference
Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin
10.1016/j.lwt.2019.108984 · doi-reference
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
10.1016/j.foodchem.2022.132659 · doi-reference
Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control
10.1016/j.foodres.2024.114077 · doi-reference
Near-freezing temperature storage (−2°C) for extension of shelf life of chilled yellow-feather broiler meat: A special breed in Asia: Near-freezing storage to extend chicken shelf life
10.1111/jfpp.12611 · doi-reference
Research progress on the mechanism of the impact of myofibrillar protein oxidation on the flavor of meat products
10.3390/foods13203268 · doi-reference
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
10.1016/j.foodres.2018.05.076 · doi-reference
Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
10.1080/10942912.2016.1163267 · doi-reference
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
10.1016/j.foodchem.2017.09.037 · doi-reference
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
10.1016/j.foodchem.2018.02.052 · doi-reference
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
10.1016/j.foodres.2024.115219 · doi-reference
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
10.1016/j.lwt.2023.114646 · doi-reference
Study on the preparation and properties of acellular matrix from the skin of silver carp (Hypophthalmichthys molitrix)
10.1002/jbm.b.35236 · doi-reference
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
10.1016/j.foodchem.2023.135995 · doi-reference
The cryoprotective effect of different konjac glucomannan (KGM) hydrolysates on the glass carp (Ctenopharyngodon idella) myofibrillar during frozen storage
10.1007/s11947-014-1345-3 · doi-reference
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
10.1016/j.fbio.2023.103331 · doi-reference
Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations
10.1016/j.molliq.2021.118190 · doi-reference
Unraveling the effects of biochemical drivers on the bacterial communities and volatile profiles in refrigerated sturgeon fillets at 4°C
10.3389/fmicb.2022.849236 · doi-reference
Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
10.1016/j.foodres.2023.113335 · doi-reference
Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham
10.1016/j.psj.2022.102444 · doi-reference
