Results 81 to 90 of about 168 (98)

Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage

Food Chemistry, 2020
Wei Jia
exaly  

Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

Food Chemistry, 2022
Ping Zhan, Hong-Lei Tian
exaly  

BMTW_Grazing behaviour and dry matter intake of llamas (Lama glama) and German blackhead mutton sheep (Ovis orie

Berliner und Münchener Tierärztliche Wochenschrift, 2015
openaire   +1 more source

Classification and quantification of minced mutton adulteration with pork using thermal imaging and convolutional neural network

Food Control, 2021
Rong-guang Zhu
exaly  

A novel colorimetric indicator film based on watermelon peel pectin and anthocyanins from purple cabbage for monitoring mutton freshness

Food Chemistry, 2022
Qunli Yu
exaly  

Proteomic and parallel reaction monitoring approaches to evaluate biomarkers of mutton tenderness

Food Chemistry, 2022
exaly  

Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage

LWT - Food Science and Technology, 2021
Tao Yingmei
exaly  

Mutton bone derived hydroxyapatite supported TiO2 nanoparticles for sustainable photocatalytic applications

Journal of Environmental Chemical Engineering, 2018
Narendra Singh, Rajat Chakraborty, Raju Kumar Gupta   +2 more
exaly  

Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton

Food Chemistry, 2023
exaly  

Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)

Food Chemistry, 2023
exaly