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Journal Abstract Search

289 related items for PubMed ID: 33129060

  • 1. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue.
    Chen Q, Hu Y, Wen R, Wang Y, Qin L, Kong B.
    Meat Sci; 2021 Feb; 172():108338. PubMed ID: 33129060
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  • 2. Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue.
    Yin X, Lv Y, Wen R, Wang Y, Chen Q, Kong B.
    Meat Sci; 2021 Feb; 172():108345. PubMed ID: 33120175
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  • 3. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.
    Chen J, Hu Y, Wen R, Liu Q, Chen Q, Kong B.
    Meat Sci; 2019 Oct; 156():205-213. PubMed ID: 31202095
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  • 5. Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content.
    Ventanas S, Puolanne E, Tuorila H.
    Meat Sci; 2010 Jul; 85(3):410-9. PubMed ID: 20416801
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  • 6. Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.
    Corral S, Salvador A, Flores M.
    J Sci Food Agric; 2015 Apr; 95(6):1350-61. PubMed ID: 25043208
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  • 10. Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time.
    Nasiru MM, Umair M, Boateng EF, Alnadari F, Khan KR, Wang Z, Luo J, Yan W, Zhuang H, Majrashi A, Zhang J, Korma SA.
    Molecules; 2022 Jan 18; 27(3):. PubMed ID: 35163870
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  • 11. Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile.
    Perea-Sanz L, Montero R, Belloch C, Flores M.
    Int J Food Microbiol; 2018 Oct 03; 282():84-91. PubMed ID: 29933128
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  • 12. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569
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  • 14. Volatile flavour identification and odour complexity of radix Angelicae sinensis by electronic nose, integrated gas chromatography-mass spectrometry/olfactometry and comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry.
    Zhang J, Cheng M, Xue Y, Lin L, Wang Y, Li B.
    Phytochem Anal; 2023 Apr 01; 34(3):329-346. PubMed ID: 36740772
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  • 16. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus.
    Yuan X, Zhu X, Sun R, Jiang W, Zhang D, Liu H, Sun B.
    Food Chem; 2022 Mar 30; 373(Pt B):131537. PubMed ID: 34776312
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