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50 积分 2024-09-08 加入
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
10天前
已完结
Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
10天前
已完结
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
11天前
已完结
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
11天前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
11天前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
11天前
已完结
Trained sensory descriptors and volatile aroma compounds of USDA Select steaks using five grill temperatures
11天前
已完结
Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
11天前
已完结
Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat
12天前
已完结
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science
21天前
已完结
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