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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 38982039)

  • 21. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.
    Chang C; Wu G; Zhang H; Jin Q; Wang X
    Crit Rev Food Sci Nutr; 2020; 60(9):1496-1514. PubMed ID: 30740987
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Ruminant meat flavor influenced by different factors with special reference to fatty acids.
    Arshad MS; Sohaib M; Ahmad RS; Nadeem MT; Imran A; Arshad MU; Kwon JH; Amjad Z
    Lipids Health Dis; 2018 Sep; 17(1):223. PubMed ID: 30249252
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment.
    Sun F; Cui H; Zhan H; Xu M; Hayat K; Tahir MU; Hussain S; Zhang X; Ho CT
    J Food Sci; 2019 Dec; 84(12):3584-3593. PubMed ID: 31721210
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Meat flavor precursors and factors influencing flavor precursors--A systematic review.
    Khan MI; Jo C; Tariq MR
    Meat Sci; 2015 Dec; 110():278-84. PubMed ID: 26319308
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Flavor challenges in extruded plant-based meat alternatives: A review.
    Wang Y; Tuccillo F; Lampi AM; Knaapila A; Pulkkinen M; Kariluoto S; Coda R; Edelmann M; Jouppila K; Sandell M; Piironen V; Katina K
    Compr Rev Food Sci Food Saf; 2022 May; 21(3):2898-2929. PubMed ID: 35470959
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Tailoring a Gelatin/Agar Matrix for the Synergistic Effect with Cells to Produce High-Quality Cultured Meat.
    Lee M; Park S; Choi B; Kim J; Choi W; Jeong I; Han D; Koh WG; Hong J
    ACS Appl Mater Interfaces; 2022 Aug; 14(33):38235-38245. PubMed ID: 35968689
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.
    Legako JF; Dinh TT; Miller MF; Adhikari K; Brooks JC
    Meat Sci; 2016 Feb; 112():77-85. PubMed ID: 26555563
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Beef flavor: a review from chemistry to consumer.
    Kerth CR; Miller RK
    J Sci Food Agric; 2015 Nov; 95(14):2783-98. PubMed ID: 25857365
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.
    Indriani S; Srisakultiew N; Sangsawad P; Paengkoum P; Pongsetkul J
    Food Sci Anim Resour; 2024 May; 44(3):662-683. PubMed ID: 38765281
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Role of Lipids in Food Flavor Generation.
    Shahidi F; Hossain A
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956962
    [TBL] [Abstract][Full Text] [Related]  

  • 31. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
    Li L; Belloch C; Flores M
    Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
    [TBL] [Abstract][Full Text] [Related]  

  • 32. A 3D-printable gelatin/alginate/ε-poly-l-lysine hydrogel scaffold to enable porcine muscle stem cells expansion and differentiation for cultured meat development.
    Wang X; Wang M; Xu Y; Yin J; Hu J
    Int J Biol Macromol; 2024 Jun; 271(Pt 1):131980. PubMed ID: 38821790
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Volatile flavor compounds vary by beef product type and degree of doneness.
    Gardner K; Legako JF
    J Anim Sci; 2018 Sep; 96(10):4238-4250. PubMed ID: 30053120
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Production of green-natural and "authentic" cultured meat based on proanthocyanidins-dialdehyde chitosan-collagen ternary hybrid edible scaffolds.
    Wang Y; Zhong Z; Munawar N; Wang R; Zan L; Zhu J
    Food Res Int; 2024 Jan; 175():113757. PubMed ID: 38129054
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.
    Sun HM; Wang JZ; Zhang CH; Li X; Xu X; Dong XB; Hu L; Li CH
    J Food Sci; 2014 Dec; 79(12):C2415-26. PubMed ID: 25393708
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef.
    Hernandez MS; Woerner DR; Brooks JC; Legako JF
    Molecules; 2023 Mar; 28(7):. PubMed ID: 37049914
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes.
    Zhang C; Wang X; Liu Y; Wang J; Xie J
    Food Chem; 2024 Jul; 446():138853. PubMed ID: 38422645
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems.
    Zhao J; Wang T; Xie J; Xiao Q; Du W; Wang Y; Cheng J; Wang S
    Food Chem; 2019 Feb; 274():79-88. PubMed ID: 30373010
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C; Martini S
    J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
    Chen X; Yu J; Cui H; Xia S; Zhang X; Yang B
    Molecules; 2018 Jan; 23(2):. PubMed ID: 29373560
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.