Citations (38)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Guoyuan Xiong, Luyang Xia, Xueqin Gao, Xinxiang Zong, Jun Qi & Jingmin Jia. (2020) Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing. CyTA - Journal of Food 18:1, pages 344-351.
Read now
Read now
Yongsheng Zhang, Yanping Wang, Fang Jiang & Huihui Jin. (2019) Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis. CyTA - Journal of Food 17:1, pages 221-227.
Read now
Read now
Jun Qi, Hu-hu Wang, Guang-hong Zhou, Xing-lian Xu, Xiao Li, Yun Bai & Xiao-bo Yu. (2017) Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed. International Journal of Food Properties 20:sup3, pages S2579-S2595.
Read now
Read now
Articles from other publishers (35)
Feiyan Jiang, Jian Zhang, Ruyu Zhang & Wangang Zhang. (2024) Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef. Food Bioscience 58, pages 103652.
Crossref
Crossref
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, Shi-Man Guo, Xin-An Zeng, Gholamreza Abdi & Rana Muhammad Aadil. (2024) Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. Ultrasonics Sonochemistry 104, pages 106824.
Crossref
Crossref
Yuri Yoshida, Fumika Honma, Naoaki Obana, Kazunori Matsumoto, Takanori Nishimura & Masakazu Irie. (2024)
Physicochemical properties as indicators of sensory characteristics of
jidori
and broiler chicken meat
. Animal Science Journal 95:1.
Crossref
Crossref
Matthew L. Livingston. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences
28
36
.
Zihan Zhang, Yucan Wu, Quanwei Liu, Guiping Zhao, Limin Wei, Chunhui Zhang & Feng Huang. (2023) Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC–O–MS. Food Research International 174, pages 113646.
Crossref
Crossref
Jean Pierre Munyaneza, Minjun Kim, Eunjin Cho, Aera Jang, Hyo Jun Choo & Jun Heon Lee. (2023) Association of single-nucleotide polymorphisms in dual specificity phosphatase 8 and insulin-like growth factor 2 genes with inosine-5′-monophosphate, inosine, and hypoxanthine contents in chickens. Animal Bioscience 36:9, pages 1357-1366.
Crossref
Crossref
Sasikan Katemala, Amonrat Molee, Kanjana Thumanu & Jirawat Yongsawatdigul. (2023) Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens. Poultry Science 102:8, pages 102754.
Crossref
Crossref
Shaolin Deng, Rui Liu, Chunbao Li, Xinglian Xu & Guanghong Zhou. (2022) Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age. Poultry Science 101:12, pages 102168.
Crossref
Crossref
Jiawen Xu, Tong Xing, Jiaolong Li, Lin Zhang & Feng Gao. (2022) Dietary creatine nitrate enhances muscle creatine loading and delays postmortem glycolysis of broilers that experienced preslaughter transport. Journal of Animal Science 100:10.
Crossref
Crossref
Ruru Liu, Ying Xu, Tao Zhang, Mengyue Gong, Ruijie Liu, Ming Chang & Xingguo Wang. (2022) Interactions between liposoluble antioxidants: A critical review. Food Research International 155, pages 111104.
Crossref
Crossref
Martina Colapietro, Andrea Ianni, Francesca Bennato & Giuseppe Martino. (2022) Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights. Foods 11:3, pages 370.
Crossref
Crossref
Qiusheng Xie, Baocai Xu, Ying Xu, Zhong Yao, Benwei Zhu, Xinfu Li & Yun Sun. (2022) Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging. LWT 154, pages 112625.
Crossref
Crossref
Dongheon Lee, Hyun Jung Lee, Ji Won Yoon, Minkyung Ryu & Cheorun Jo. (2021) Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef. Animal Bioscience 34:10, pages 1705-1716.
Crossref
Crossref
Lili Zhang, Zhilin Hao, Chao Zhao, Yuyu Zhang, Jian Li, Baoguo Sun, Yizhuang Tang & Meixiang Yao. (2021) Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Science & Nutrition 9:10, pages 5833-5853.
Crossref
Crossref
Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim & Hoa Van Ba. (2020) Comparison of Tastes-Related Components and Eating Quality between
Hanwoo Steer and Cow Longissimus thoracis
Muscles. Food Science of Animal Resources 40:6, pages 908-923.
Crossref
Crossref
Yi Yang, Ying Wang, Daodong Pan, Yuyu Zhang, Jun He, Qiang Xia & Jinxuan Cao. (2020)
The application of
1
H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef
. Food Science & Nutrition 8:9, pages 4868-4876.
Crossref
Crossref
Juliana Villasante, Anna Martin-Lujano & María Pilar Almajano. (2020) Characterization and Application of Gelatin Films with Pecan Walnut and Shell Extract (Carya illinoiensis). Polymers 12:6, pages 1424.
Crossref
Crossref
Seong-Yun Lee, Ji-Young Park & Ki-Chang Nam. (2019) Comparison of Micronutrients and Flavor Compounds in Breast Meat of
Native Chicken Strains and Baeksemi for
Samgyetang. Korean Journal of Poultry Science 46:4, pages 255-262.
Crossref
Crossref
Wan Amnin Wan Yahaya, Noraziah Abu Yazid, Nurul Aini Mohd Azman & María Pilar Almajano. (2019) Antioxidant Activities and Total Phenolic Content of Malaysian Herbs as Components of Active Packaging Film in Beef Patties. Antioxidants 8:7, pages 204.
Crossref
Crossref
Hyun Jung Lee, Ji Won Yoon, Minsu Kim, Hyemin Oh, Yohan Yoon & Cheorun Jo. (2019) Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef. Meat Science 153, pages 152-158.
Crossref
Crossref
Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong & Cheorun Jo. (2019) Optimization of 1D 1H Quantitative NMR (Nuclear Magnetic
Resonance) Conditions for Polar Metabolites in Meat. Food Science of Animal Resources 39:1, pages 1-12.
Crossref
Crossref
W. Chansataporn, P. Prathumars, M. Nopharatana, S. Siriwattanayotin & C. Tangduangdee. (2018) Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach. International Journal of Chemical Kinetics 51:1, pages 14-27.
Crossref
Crossref
Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, Muhamad Tahir Nadeem, Ali Imran, Muhammad Umair Arshad, Joong-Ho Kwon & Zaid Amjad. (2018) Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids in Health and Disease 17:1.
Crossref
Crossref
Yunzi Feng, Yu Cai, Xiong Fu, Lin Zheng, Zuobing Xiao & Mouming Zhao. (2018) Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. Food Chemistry 265, pages 274-280.
Crossref
Crossref
P. A. Wallace, J. K. Nyameasem, G. A. Aboagye, S. Affedzie-Obresi, K. Nkegbe, F. Murray, V. Botchway, N. Karbo, W. Leschen, P.-O. Maquart & V. Clottey. (2018) Effects of replacing fishmeal with black soldier fly larval meal in the diets of grower-finishing guinea fowls reared under tropical conditions. Tropical Animal Health and Production 50:7, pages 1499-1507.
Crossref
Crossref
S. Yasar, E. Boselli, F. Rossetti & M.S. Gok. (2018) Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat. Scientia Agriculturae Bohemica 49:3, pages 225-235.
Crossref
Crossref
Xiao Li, Jing Zhu, Jun Qi, Peng Wang, Xinglian Xu & Guanghong Zhou. (2018) Superchilled storage (−2.5 ± 1°C) extends the retention of taste‐active and volatile compounds of yellow‐feather chicken soup. Animal Science Journal 89:6, pages 906-918.
Crossref
Crossref
Keisuke Sasaki, Michiyo Motoyama, Yoshio Tagawa, Kyoko Akama, Takeshi Hayashi, Takumi Narita & Koichi Chikuni. (2017) Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and <i>Jidori-niku</i>, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel. The Journal of Poultry Science 54:1, pages 87-96.
Crossref
Crossref
Yunwei Niu, Minling Wu, Zuobing Xiao, Feng Chen, Jiancai Zhu & Guangyong Zhu. (2016) Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis. Food Science and Technology Research 22:2, pages 245-254.
Crossref
Crossref
Javier García-Lomillo, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras & Pilar Muñiz-Rodríguez. (2016) Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties. Journal of Chemistry 2016, pages 1-7.
Crossref
Crossref
Hyun Jung Lee, Hyun Joo Kim, Hae In Yong, Muhammad I. Khan, Kang Nyung Heo & Cheorun Jo. (2015) Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea. Korean Journal of Poultry Science 42:1, pages 41-50.
Crossref
Crossref
Dinesh D. Jayasena, Samooel Jung, Amali U. Alahakoon, Ki Chang Nam, Jun Heon Lee & Cheorun Jo. (2015) Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail. The Journal of Poultry Science 52:2, pages 156-165.
Crossref
Crossref
Dinesh D. Jayasena, Ki Chang Nam, Jong Ju Kim, Hyeonju Ahn & Cheorun Jo. (2015) Association of carcass weight with quality and functional properties of beef from Hanwoo steers. Animal Production Science 55:5, pages 680.
Crossref
Crossref
Dinesh D. Jayasena, Samooel Jung, Hyun Joo Kim, Amali U. Alahakoon, Ki Chang Nam & Cheorun Jo. (2014) Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken. Korean Journal for Food Science of Animal Resources 34:4, pages 448-456.
Crossref
Crossref
Dinesh D. Jayasena, Dong Uk Ahn, Ki Chang Nam & Cheorun Jo. (2013) Flavour Chemistry of Chicken Meat: A Review. Asian-Australasian Journal of Animal Sciences 26:5, pages 732-742.
Crossref
Crossref