These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
132 related articles for article (PubMed ID: 38595755)
1. Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars. Liu J; You M; Zhu X; Shi W Food Chem X; 2024 Jun; 22():101335. PubMed ID: 38595755 [TBL] [Abstract][Full Text] [Related]
2. Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince. Liu J; Shen S; Xiao N; Jiang Q; Shi W Food Chem; 2022 Aug; 386():132741. PubMed ID: 35339077 [TBL] [Abstract][Full Text] [Related]
3. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis. Xiao N; Xu H; Jiang X; Sun T; Luo Y; Shi W Food Res Int; 2022 Aug; 158():111584. PubMed ID: 35840265 [TBL] [Abstract][Full Text] [Related]
4. Enhancement mechanism of glycation with l-arabinose and xylose on texture properties of silver carp mince gel. Liu J; Zhu X; Shi W J Sci Food Agric; 2024 May; 104(7):4128-4135. PubMed ID: 38308538 [TBL] [Abstract][Full Text] [Related]
5. Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp ( Zhou H; Hu Z; Liu Y; Xiong S Food Chem X; 2023 Dec; 20():100977. PubMed ID: 38144732 [TBL] [Abstract][Full Text] [Related]
6. Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O. Lu Q; Liu F; Bao J J Food Biochem; 2019 Nov; 43(11):e13006. PubMed ID: 31418891 [TBL] [Abstract][Full Text] [Related]
7. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose. Sun X; Yu Y; Saleh ASM; Yang X; Ma J; Gao Z; Zhang D; Li W; Wang Z Food Res Int; 2023 Nov; 173(Pt 1):113335. PubMed ID: 37803645 [TBL] [Abstract][Full Text] [Related]
8. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation. Zhou X; Chong Y; Ding Y; Gu S; Liu L Food Chem; 2016 Sep; 207():205-13. PubMed ID: 27080898 [TBL] [Abstract][Full Text] [Related]
9. 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. Li C; Al-Dalali S; Wang Z; Xu B; Zhou H Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168 [TBL] [Abstract][Full Text] [Related]
10. Analysis of volatile compounds and flavor fingerprint in hairtail ( Liao Y; Ding Y; Wu Y; Du Q; Xia J; Jia J; Lin H; Benjakul S; Zhang B; Hu Y Front Nutr; 2022; 9():1088128. PubMed ID: 36712508 [TBL] [Abstract][Full Text] [Related]
11. Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content. Yang P; Zheng Y; You M; Song H; Zou T J Food Biochem; 2019 Dec; 43(12):e13040. PubMed ID: 31502280 [TBL] [Abstract][Full Text] [Related]
12. Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry. Fu C; Zou Y; Zhang Y; Liao M; Chen D; Guo Z Foods; 2024 Aug; 13(16):. PubMed ID: 39200550 [TBL] [Abstract][Full Text] [Related]
13. Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. Liu H; Hui T; Fang F; Ma Q; Li S; Zhang D; Wang Z Foods; 2021 Oct; 10(10):. PubMed ID: 34681435 [TBL] [Abstract][Full Text] [Related]
14. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS). Wang F; Gao Y; Wang H; Xi B; He X; Yang X; Li W Meat Sci; 2021 May; 175():108449. PubMed ID: 33550158 [TBL] [Abstract][Full Text] [Related]
15. Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics. Weng K; Song L; Bao Q; Cao Z; Zhang Y; Zhang Y; Chen G; Xu Q Foods; 2022 Dec; 11(24):. PubMed ID: 36553717 [TBL] [Abstract][Full Text] [Related]
16. Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp ( Zhang Y; Zhang P; Peng H; Chen Q; Jiao X; Jia J; Pan Z; Cheng J; Wang L Foods; 2023 Aug; 12(17):. PubMed ID: 37685102 [TBL] [Abstract][Full Text] [Related]
17. Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak. Duan Y; Liu Z; Deng D; Zhang L; Yu Q; Ma G; Ma X; Guo Z; Chen C; He L Foods; 2023 Oct; 12(20):. PubMed ID: 37893771 [TBL] [Abstract][Full Text] [Related]
18. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry. Yao W; Cai Y; Liu D; Zhao Z; Zhang Z; Ma S; Zhang M; Zhang H Poult Sci; 2020 Dec; 99(12):7192-7201. PubMed ID: 33248636 [TBL] [Abstract][Full Text] [Related]
19. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS. Zhou H; Cui W; Gao Y; Li P; Pu X; Wang Y; Wang Z; Xu B Curr Res Food Sci; 2022; 5():1484-1493. PubMed ID: 36132489 [TBL] [Abstract][Full Text] [Related]
20. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS. Zhang J; Zhang W; Zhou L; Zhang R Ultrason Sonochem; 2021 Dec; 80():105807. PubMed ID: 34710808 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]