Results 121 to 130 of about 72,229 (139)

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

Food Chemistry, 2021
Chun-Hui Zhang, Feng Huang, Christophe Blecker   +2 more
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, Hongjun Li, Zhifei He
exaly  

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

Meat Science, 2021
Selani M M, Contreras Castillo Carmen Josefina, Ruben Domínguez-Valencia   +2 more
exaly  

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

Ultrasonics Sonochemistry, 2023
Wu Ding, Linjie Xi, Shengqi Jiang
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
Han Wu, Hongjun Li, Zhifei He
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  

Effect of woodchip types on heterocyclic aromatic amine formation and quality characteristics of smoked bacon

Food Bioscience, 2022
Baohua Kong, Xiufang Xia
exaly  

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

Meat Science, 2018
Benjamin Bohrer
exaly  

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

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

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science, 2018
Selani M M, Contreras Castillo Carmen Josefina, Jorge Behrens   +2 more
exaly