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Changes in physico-chemical properties, microstructure and intermolecular force of preserved egg yolk gels during pickling
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Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation
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Processing technology, principle, and nutritional characteristics of preserved eggs: A review
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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
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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
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Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage
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Flavor development of traditional Huangjiu (Chinese rice wine) from Jiaxing by consecutive fermentation: Metagenomic and metabolomic evaluation
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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
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Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study
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Research note: Changes in chicken egg yolk metabolome during its spray drying and storage
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Analysis and formation mechanism of key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms
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Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
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Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds
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From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
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Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs
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Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways
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Alkali-aided protein extraction of chicken dark meat: Composition and stability to lipid oxidation of the recovered proteins
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Influence of salt on lipid oxidation in meat and seafood products: A review
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Formation of lipid-derived flavors in dry-cured mackerel (Scomberomorus niphonius) via simulation of autoxidation and lipoxygenase-induced fatty acid oxidation
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Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
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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
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A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
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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
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Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
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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
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Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?
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Nutrient migration and lipidomics changes in the liquid inner core of alkali-pickled duck egg yolk
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Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
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Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
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Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
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Maillard reaction: Mechanism, influencing parameters, advantages, disadvantages, and food industrial applications: A review
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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
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