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Journal Abstract Search

347 related items for PubMed ID: 22417411

  • 1. Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.
    Dai Y, Chang HJ, Cao SX, Liu DY, Xu XL, Zhou GH.
    J Food Sci; 2011; 76(5):C674-9. PubMed ID: 22417411
    [Abstract] [Full Text] [Related]

  • 2. 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; 80(12):C2711-6. PubMed ID: 26524113
    [Abstract] [Full Text] [Related]

  • 3. The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.
    Wilkinson BH, Lee E, Purchas RW, Morel PC.
    Meat Sci; 2014 Jan; 96(1):361-5. PubMed ID: 23954276
    [Abstract] [Full Text] [Related]

  • 4. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
    Sánchez Del Pulgar J, Gázquez A, Ruiz-Carrascal J.
    Meat Sci; 2012 Mar; 90(3):828-35. PubMed ID: 22154568
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  • 5. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
    Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy OB, Mottram DS, Gosney MA, Blumenthal H, Methven L.
    J Sci Food Agric; 2013 Oct; 93(13):3312-21. PubMed ID: 23585029
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  • 6. Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.
    Liu D, Li S, Wang N, Deng Y, Sha L, Gai S, Liu H, Xu X.
    J Food Sci; 2017 May; 82(5):1076-1082. PubMed ID: 28407240
    [Abstract] [Full Text] [Related]

  • 7. Effects of succinate and pH on cooked beef color.
    Ramanathan R, Mancini RA, Dady GA, Van Buiten CB.
    Meat Sci; 2013 Apr; 93(4):888-92. PubMed ID: 23314614
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  • 9. Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle.
    Li C, Wang D, Dong H, Xu W, Gao F, Zhou G, Zhang M.
    J Sci Food Agric; 2013 Jun; 93(8):1979-85. PubMed ID: 23239107
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  • 11. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat.
    Dermiki M, Phanphensophon N, Mottram DS, Methven L.
    Food Chem; 2013 Nov 01; 141(1):77-83. PubMed ID: 23768330
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  • 13. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.
    Knox BL, van Laack RL, Davidson PM.
    J Food Sci; 2008 Apr 01; 73(3):M104-10. PubMed ID: 18387112
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  • 14. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
    Clare DA, Bang WS, Cartwright G, Drake MA, Coronel P, Simunovic J.
    J Dairy Sci; 2005 Dec 01; 88(12):4172-82. PubMed ID: 16291608
    [Abstract] [Full Text] [Related]

  • 15. Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.
    Zhou Y, Xie F, Zhou X, Wang Y, Tang W, Xiao Y.
    J Sci Food Agric; 2016 Apr 01; 96(6):1915-22. PubMed ID: 26058946
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  • 16. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 May 01; 86(5):1191-9. PubMed ID: 18245502
    [Abstract] [Full Text] [Related]

  • 17. Research on the changes of water-soluble flavor substances in grass carp during steaming.
    Yang W, Shi W, Zhou S, Qu Y, Wang Z.
    J Food Biochem; 2019 Nov 01; 43(11):e12993. PubMed ID: 31362330
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  • 20. The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat.
    Wang D, Deng S, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H.
    J Sci Food Agric; 2016 Mar 30; 96(5):1467-73. PubMed ID: 25953510
    [Abstract] [Full Text] [Related]

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