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Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

Meat science, 2013-05, Vol.94 (1), p.55-62

2013

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The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

Applied sciences, 2024-06, Vol.14 (11), p.4477

2024

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Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Journal of food science, 2018-10, Vol.83 (10), p.2466-2477

2018

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Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

Food research international, 2019-01, Vol.115, p.54-64

2019

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Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Journal of the science of food and agriculture, 2020-01, Vol.100 (1), p.245-257

2020

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Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Journal of food science, 2019-01, Vol.84 (1), p.80-85

2019

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Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.2176-2184

2020

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Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6455-6462

2005

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Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach

Food chemistry, 2013-02, Vol.136 (3-4), p.1597-1602

2013

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Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3476-3484

2000

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Precursors of Chicken Flavor. I. Determination of Some Flavor Precursors in Chicken Muscle

Journal of agricultural and food chemistry, 2005-07, Vol.53 (15), p.6067-6072

2005

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Identification of Major Volatile Odor Compounds in Frankfurters

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.5151-5160

1999

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“Let the Record Speak . . .”: The Power of the Medical Record

Journal for nurse practitioners, 2016-02, Vol.12 (2), p.88-94

2016

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Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Meat science, 2004-04, Vol.66 (4), p.903-913

2004

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Postcolumn Derivatization Method for Determination of Reducing and Phosphorylated Sugars in Chicken by High Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2002-05, Vol.50 (10), p.2760-2766

2002

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Sensory characteristics of farmed and wild Atlantic salmon

Aquaculture, 2000-07, Vol.187 (1), p.105-125

2000

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Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid

Journal of the science of food and agriculture, 1989, Vol.49 (3), p.347-368

1989

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Release of Volatile Odor Compounds from Full-Fat and Reduced-Fat Frankfurters

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.5161-5168

1999

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Effect of castration and age at slaughter on sensory perception of lamb meat

Small ruminant research, 2017-12, Vol.157, p.65-74

2017

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Effects of castration and slaughter age on the fatty acid composition of ovine muscle and adipose tissue from two breeds

Small ruminant research, 2018-11, Vol.168, p.94-100

2018

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A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meat

Small ruminant research, 2018-12, Vol.169, p.148-153

2018

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Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets

Animal production science, 2020-01, Vol.60 (13), p.1654

2020

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Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products

Journal of the science of food and agriculture, 1990, Vol.53 (4), p.505-525

1990

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Le genre et le type racial des bovins ont un impact sur la qualité des viandes en bouche

La revue française de la recherche en viandes et produits carnés, 2017, Vol.VPC‐2017‐33‐1‐2

2017

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Willingness to pay for beef is highly transferrable between different consumer groups

Advances in animal biosciences, 2017-10, Vol.8 (s1), p.s72-s75

2017

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Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach

Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

Precursors of Chicken Flavor. I. Determination of Some Flavor Precursors in Chicken Muscle

Identification of Major Volatile Odor Compounds in Frankfurters

“Let the Record Speak . . .”: The Power of the Medical Record

Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Postcolumn Derivatization Method for Determination of Reducing and Phosphorylated Sugars in Chicken by High Performance Liquid Chromatography

Sensory characteristics of farmed and wild Atlantic salmon

Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid

Release of Volatile Odor Compounds from Full-Fat and Reduced-Fat Frankfurters

Effect of castration and age at slaughter on sensory perception of lamb meat

Effects of castration and slaughter age on the fatty acid composition of ovine muscle and adipose tissue from two breeds

A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meat

Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets

Interaction of lipid in the Maillard reaction between cysteine and ribose: the effect of a triglyceride and three phospholipids on the volatile products

Le genre et le type racial des bovins ont un impact sur la qualité des viandes en bouche

Willingness to pay for beef is highly transferrable between different consumer groups

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