Results 121 to 130 of about 315 (141)

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

Food Chemistry, 2021
Siyang Deng, Feng Huang, Jiqian Liu
exaly  

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

Meat Science, 2021
Ｑian Chen, Baohua Kong
exaly  

Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China

Food Research International, 2023
Han Wu, Zhifei He, Hongjun Li
exaly  

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Meat Science, 2021
Thaïs Cardoso Merlo, JOSÉ M Lorenzo, Erick Saldaña   +2 more
exaly  

Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity

Food Research International, 2023
Ruili Yang, Hongjun Li, Han Wu
exaly  

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

Ultrasonics Sonochemistry, 2023
Linjie Xi, Shengqi Jiang, Wu Ding
exaly  

Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses

Food Chemistry, 2023
exaly  

Comparison of bacon packaging on a life cycle basis: a case study

Journal of Cleaner Production, 2013
Susan Selke, Rafael Auras
exaly  

The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics

Meat Science, 2018
Shuohan Huang, Benjamin M Bohrer
exaly