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387 related items for PubMed ID: 17002451

  • 1. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
    Tikk M, Tikk K, Tørngren MA, Meinert L, Aaslyng MD, Karlsson AH, Andersen HJ.
    J Agric Food Chem; 2006 Oct 04; 54(20):7769-77. PubMed ID: 17002451
    [Abstract] [Full Text] [Related]

  • 2. The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.
    Williamson J, Ryland D, Suh M, Aliani M.
    Meat Sci; 2014 Jan 04; 96(1):136-46. PubMed ID: 23896147
    [Abstract] [Full Text] [Related]

  • 3.
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  • 4. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.
    Rotola-Pukkila MK, Pihlajaviita ST, Kaimainen MT, Hopia AI.
    J Food Sci; 2015 Dec 04; 80(12):C2711-6. PubMed ID: 26524113
    [Abstract] [Full Text] [Related]

  • 5. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ, Miller RK, Aldredge TL, Logan KE, Edwards KK, Zerby HN, Boggess M, Box-Steffensmeier JM, Stahl CA.
    Meat Sci; 2010 May 04; 85(1):96-103. PubMed ID: 20374871
    [Abstract] [Full Text] [Related]

  • 6. Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat.
    Aliani M, Farmer LJ, Kennedy JT, Moss BW, Gordon A.
    Meat Sci; 2013 May 04; 94(1):55-62. PubMed ID: 23376434
    [Abstract] [Full Text] [Related]

  • 7. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C, Martini S.
    J Food Sci; 2012 Feb 04; 77(2):S115-21. PubMed ID: 22339550
    [Abstract] [Full Text] [Related]

  • 8. Effect of two non-synonymous ecto-5'-nucleotidase variants on the genetic architecture of inosine 5'-monophosphate (IMP) and its degradation products in Japanese Black beef.
    Uemoto Y, Ohtake T, Sasago N, Takeda M, Abe T, Sakuma H, Kojima T, Sasaki S.
    BMC Genomics; 2017 Nov 13; 18(1):874. PubMed ID: 29132308
    [Abstract] [Full Text] [Related]

  • 9. Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.
    Meinert L, Tikk K, Tikk M, Brockhoff PB, Bejerholm C, Aaslyng MD.
    Meat Sci; 2008 Oct 13; 80(2):249-58. PubMed ID: 22063329
    [Abstract] [Full Text] [Related]

  • 10. Ion-pair high performance liquid chromatographic determination of inosinic acid in meat.
    Kitada Y, Inoue M, Tamase K, Imou M, Hasuike A, Sasaki M, Tanigawa K.
    J Assoc Off Anal Chem; 1983 May 13; 66(3):632-4. PubMed ID: 6863186
    [Abstract] [Full Text] [Related]

  • 11. Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle.
    Iida F, Miyazaki Y, Tsuyuki R, Kato K, Egusa A, Ogoshi H, Nishimura T.
    Meat Sci; 2016 Feb 13; 112():46-51. PubMed ID: 26519608
    [Abstract] [Full Text] [Related]

  • 12. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.
    Moeller SJ, Miller RK, Edwards KK, Zerby HN, Logan KE, Aldredge TL, Stahl CA, Boggess M, Box-Steffensmeier JM.
    Meat Sci; 2010 Jan 13; 84(1):14-22. PubMed ID: 20374749
    [Abstract] [Full Text] [Related]

  • 13. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
    Rincker PJ, Killefer J, Ellis M, Brewer MS, McKeith FK.
    J Anim Sci; 2008 Mar 13; 86(3):730-7. PubMed ID: 18156359
    [Abstract] [Full Text] [Related]

  • 14. Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
    Aliani M, Farmer LJ.
    J Agric Food Chem; 2005 Jul 27; 53(15):6067-72. PubMed ID: 16028997
    [Abstract] [Full Text] [Related]

  • 15. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.
    Sindelar JJ, Cordray JC, Sebranek JG, Love JA, Ahn DU.
    J Food Sci; 2007 Aug 27; 72(6):S388-95. PubMed ID: 17995695
    [Abstract] [Full Text] [Related]

  • 16. IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat.
    Nakamura Y, Migita K, Okitani A, Matsuishi M.
    Anim Sci J; 2014 May 27; 85(5):595-601. PubMed ID: 24428177
    [Abstract] [Full Text] [Related]

  • 17. Inosine 5'- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography.
    To KV, Dahlgren C, Zhang X, Wang S, Wipf DO, Schilling MW, Dinh T.
    Meat Sci; 2023 Dec 27; 206():109343. PubMed ID: 37717339
    [Abstract] [Full Text] [Related]

  • 18. Taste-active components in some foods: a review of Japanese research.
    Fuke S, Konosu S.
    Physiol Behav; 1991 May 27; 49(5):863-8. PubMed ID: 1679558
    [Abstract] [Full Text] [Related]

  • 19. [Study of aeration and temperature effects on the biosynthesis of 5'-inosine acid by the Brevibacterium ammoniagenes mutant].
    Kazarinova LA, Lukin NS.
    Prikl Biokhim Mikrobiol; 1978 May 27; 14(3):325-32. PubMed ID: 674112
    [Abstract] [Full Text] [Related]

  • 20. Accumulation of inosine 5'-monophosphate in human erythrocytes incubated with inosine.
    Tomoda A, Yagawa K, Yoneyama Y.
    Biomed Biochim Acta; 1987 May 27; 46(2-3):S280-4. PubMed ID: 2439075
    [Abstract] [Full Text] [Related]

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