158 related articles for article (PubMed ID: 34760236)
1. Effect of different cooking water on flavor characteristics of mutton soup.
Zhao B; Sun B; Wang S; Zhang Y; Zang M; Le W; Wang H; Wu Q
Food Sci Nutr; 2021 Nov; 9(11):6047-6059. PubMed ID: 34760236
[TBL] [Abstract][Full Text] [Related]
2. Effect of cooking modes on quality and flavor characteristic in
Lai J; Wu R; Wang J; Wang Y; Zhang X; Zhou L; Zhu Y
Front Nutr; 2022; 9():1048352. PubMed ID: 36458169
[TBL] [Abstract][Full Text] [Related]
3. Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.
Yuan C; Xu C; Chen L; Yang J; Qiao M; Wu Z
Molecules; 2024 Mar; 29(7):. PubMed ID: 38611810
[TBL] [Abstract][Full Text] [Related]
4. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.
Qi J; Liu DY; Zhou GH; Xu XL
J Food Sci; 2017 Sep; 82(9):2031-2040. PubMed ID: 28732107
[TBL] [Abstract][Full Text] [Related]
5. Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose.
Bu N; Yang Q; Chen J; Li Y; Liu D
Molecules; 2023 Jun; 28(13):. PubMed ID: 37446654
[TBL] [Abstract][Full Text] [Related]
6. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis.
Bai S; Wang Y; Luo R; Ding D; Bai H; Shen F
Food Sci Nutr; 2021 Jan; 9(1):499-513. PubMed ID: 33473311
[TBL] [Abstract][Full Text] [Related]
7. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
Du C; Qi J; Yang C; Zhang Q; Liu D
J Food Sci; 2022 Jun; 87(6):2563-2577. PubMed ID: 35584965
[TBL] [Abstract][Full Text] [Related]
8. Characterization of non-volatile and volatile flavor profiles of
Jin W; Fan X; Jiang C; Liu Y; Zhu K; Miao X; Jiang P
Food Chem X; 2023 Mar; 17():100584. PubMed ID: 36845502
[TBL] [Abstract][Full Text] [Related]
9. Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup.
He W; Zhu W; Bu Y; Wang W; Li X; Li J; Zhang Y
J Food Sci; 2022 Jan; 87(1):216-230. PubMed ID: 34841524
[TBL] [Abstract][Full Text] [Related]
10. Effect of different salt additions on the taste and flavor-related compounds in chicken soup.
Jia R; Yin X; Yang Y; Liao G; Gu D; Pu Y; Wang G
Front Nutr; 2024; 11():1368789. PubMed ID: 38544751
[TBL] [Abstract][Full Text] [Related]
11. Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods.
Qian C; Jiang Y; Sun Y; Yin X; Zhang M; Kan J; Liu J; Xiao L; Jin C; Qi X; Yang W
Foods; 2023 May; 12(10):. PubMed ID: 37238831
[TBL] [Abstract][Full Text] [Related]
12. Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification.
Qi S; Wang P; Zhan P; Tian H
Food Chem; 2022 Mar; 371():131111. PubMed ID: 34543928
[TBL] [Abstract][Full Text] [Related]
13. Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor.
Xiao N; Huang H; Liu J; Jiang X; Chen Q; Chen Q; Shi W
J Food Biochem; 2021 Nov; 45(11):e13946. PubMed ID: 34569068
[TBL] [Abstract][Full Text] [Related]
14. Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques.
Zou J; Xu M; Zou Y; Yang B
Food Chem; 2021 May; 345():128755. PubMed ID: 33302100
[TBL] [Abstract][Full Text] [Related]
15. Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.
Qi J; Zhang WW; Xu Y; Xie XF; Xiong GY; Xu XL; Zhou GH; Ye M
Food Chem; 2021 Sep; 356():129678. PubMed ID: 33812185
[TBL] [Abstract][Full Text] [Related]
16. Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup.
Duan W; Liang L; Huang Y; Zhang Y; Sun B; Li L
Foods; 2021 Jun; 10(7):. PubMed ID: 34201805
[TBL] [Abstract][Full Text] [Related]
17. Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Jung DW; Hong JH; Kim KO
J Food Sci; 2010; 75(1):S36-42. PubMed ID: 20492200
[TBL] [Abstract][Full Text] [Related]
18. Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.).
Wu T; Wang P; Zhang Y; Zhan P; Zhao Y; Tian H; He W
Food Chem; 2023 Nov; 427():136666. PubMed ID: 37364310
[TBL] [Abstract][Full Text] [Related]
19. Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.
Guan H; Tian Y; Feng C; Leng S; Zhao S; Liu D; Diao X
Foods; 2024 Jan; 13(3):. PubMed ID: 38338545
[TBL] [Abstract][Full Text] [Related]
20. Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup.
Zhang M; Li M; Li J; Chai H; Zhu K; Ni Q; Zheng D; Yao W; Liu D
Food Chem; 2024 Jun; 444():138503. PubMed ID: 38335677
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]