المؤلفون: Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU

المصدر: Shipin gongye ke-ji, Vol 45, Iss 21, Pp 234-245 (2024)

مصطلحات موضوعية: pre-prepared steamed pork with preserved vegetable, hs-spme-gc-ms, electronic tongue, oav, key flavor, warmed-over flavor, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/de29cfc7a47648dca716cf9ba3b732f5

المؤلفون: Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101654- (2024)

مصطلحات موضوعية: Precooked stewed beef, Warmed-over flavor, Key aroma-active compounds, Sensomics approach, Lipid oxidation, Interaction, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S259015752400542X; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/45634a33f78d4605b071e4829004565b

المؤلفون: Zeyu SHI, Zhigang SUN, Chuanai CAO, Baohua KONG, Xiufang XIA, Qian CHEN, Qian LIU

المصدر: Shipin gongye ke-ji, Vol 44, Iss 12, Pp 62-72 (2023)

مصطلحات موضوعية: soft canned braised pork balls in gravy, key process points, warmed-over flavor, volatile compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/f10cf01c116245f5b5cd831f6fe17e00

المؤلفون: Bleicher, Julian (University of Veterinary Medicine Vienna / FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation), Ebner, Elmar E. (University of Veterinary Medicine Vienna), Bak, Kathrine H. (University of Veterinary Medicine Vienna / FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation)

المصدر: Molecules 27(19) (2022)

مصطلحات موضوعية: Warmed-Over Flavor, Solid-Phase Microextraction, Fatty-Acid-Composition, Water-Soluble Precursors, Key Aroma Compounds, Gas-Chromatography, Electronic Nose, Lipid Oxidation, Mass-Spectrometry, Beef Flavor

وصف الملف: application/pdf

Relation: isPartOf:https://phaidra.vetmeduni.ac.at/o:605[Open Access Publications]; https://phaidra.vetmeduni.ac.at/o:1713

الاتاحة: https://doi.org/10.3390/molecules27196703
https://phaidra.vetmeduni.ac.at/o:1713

المؤلفون: Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, Han-Sul Yang

المصدر: Antioxidants; Volume 9; Issue 8; Pages: 670

مصطلحات موضوعية: precooked beef meatballs, nutmeg extract, reheating, oxidative stability, warmed-over flavor

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Aberrant Oxidation of Biomolecules; https://dx.doi.org/10.3390/antiox9080670

الاتاحة: https://doi.org/10.3390/antiox9080670

المؤلفون: Leite, Natalia de Morais, Pedrao, Mayka Reghiany, Kato, Talita, Inoue, Jorge Nicolas, Hasunuma, Ioshimi Lilian Watanabe, Dias, Lucia Felicidade, Souza, Roberta Barreiros de, Coró, Fabio Augusto Garcia

المصدر: Research, Society and Development; Vol. 9 No. 11; e919119448 ; Research, Society and Development; Vol. 9 Núm. 11; e919119448 ; Research, Society and Development; v. 9 n. 11; e919119448 ; 2525-3409

مصطلحات موضوعية: Warmed over flavor, Protein quality, Oxidative stability, Poultry meat, Aroma recalentado, Calidad proteica, Estabilidad oxidativa, Carne de pollo, Aroma de requentado, Qualidade da proteína, Estabilidade oxidativa, Carne de frango

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/9448/8563; https://rsdjournal.org/index.php/rsd/article/view/9448

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/9448
https://doi.org/10.33448/rsd-v9i11.9448

المؤلفون: Nielsen, Line Elgård, Mielby, Line Ahm, Hopfer, Helene, Byrne, Derek V.

المصدر: Nielsen , L E , Mielby , L A , Hopfer , H & Byrne , D V 2019 , ' A comparison of two sensory panels trained with different feedback calibration range specifications via sensory description of five beers ' , Foods , vol. 8 , no. 11 , 534 . https://doi.org/10.3390/foods8110534

مصطلحات موضوعية: Beer, Feedback Calibration Method, Panel performance, Sensory descriptive analysis, Training, PERFORMANCE, KNOWLEDGE, PROFILING DATA, ASSESSORS, WARMED-OVER FLAVOR, VOCABULARY, EXPOSURE, MILK

وصف الملف: application/pdf

الاتاحة: https://pure.au.dk/portal/da/publications/a-comparison-of-two-sensory-panels-trained-with-different-feedback-calibration-range-specifications-via-sensory-description-of-five-beers(b1dcc749-dc52-47ea-a618-cd3ca58f455b).html
https://doi.org/10.3390/foods8110534
https://pure.au.dk/ws/files/179020964/foods_08_00534.pdf

المؤلفون: Ahn, D. U., Sell, J. L., Jo, C., Chen, X., Wu, C., Lee, J. I.

المساهمون: Jo, C.

مصطلحات موضوعية: WARMED-OVER FLAVOR, ALPHA-TOCOPHEROL, CHEMICAL-CHANGES, GAMMA-RADIATION, CHICKEN BREAST, STABILITY, STORAGE, QUALITY, FROZEN, ACID, dietary vitamin E, turkey meat, irradiation, volatiles, lipid oxidation

Relation: Poultry Science, Vol.77 No.6, pp.912-920; https://hdl.handle.net/10371/208816; 000073815700023; 2-s2.0-0032091891; 88014

الاتاحة: https://hdl.handle.net/10371/208816
https://doi.org/10.1093/ps/77.6.912

المؤلفون: Julian Bleicher, Elmar Erwin Ebner, Kathrine Bak

المصدر: Molecules (Basel, Switzerland). 27(19)

مصطلحات موضوعية: Volatile Organic Compounds, Meat, Nucleotides, Warmed-Over Flavor, Solid-Phase Microextraction, Fatty-Acid-Composition, Water-Soluble Precursors, Key Aroma Compounds, Gas-Chromatography, Electronic Nose, Lipid Oxidation, Mass-Spectrometry, Beef Flavor, Organic Chemistry, Carbohydrates, Pharmaceutical Science, Lipids, Analytical Chemistry, Chemistry (miscellaneous), Drug Discovery, Odorants, Molecular Medicine, Thiamine, Physical and Theoretical Chemistry, Solid Phase Microextraction

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::922e4e8d7d9f3db27b7d5aa4e3120da1
https://pubmed.ncbi.nlm.nih.gov/36235239

المؤلفون: Jen-Hua Cheng, Herbert W. Ockerman

المصدر: Asian-Australasian Journal of Animal Sciences, Vol 26, Iss 2, Pp 282-286 (2013)

مصطلحات موضوعية: Electrical Stimulation, Lipid Oxidation, Warmed-over Flavor, Precooked Roast Beef, Animal culture, SF1-1100, Animal biochemistry, QP501-801

وصف الملف: electronic resource

Relation: http://www.ajas.info/upload/pdf/ajas-26-2-282-18.pdf; https://doaj.org/toc/1011-2367; https://doaj.org/toc/1976-5517

URL الوصول: https://doaj.org/article/b1ae8d71033c4f3d9b3daad0e0ed4450

المؤلفون: Youssef, Elza Y., Garcia, Carlos E. Rocha, Shimokomaki, Massami

المصدر: Brazilian Archives of Biology and Technology. December 2003 46(4)

مصطلحات موضوعية: Intermediate moisture meat product, jerky meat, charqui meat, cured meat, rancidity, warmed over flavor inhibition

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400014

المؤلفون: Talita Kato, Roberta Barreiros de Souza, Lucia Felicidade Dias, Ioshimi Lilian Watanabe Hasunuma, Fabio Augusto Garcia Coró, Natalia de Morais Leite, Jorge Nicolas Inoue, Mayka Reghiany Pedrão

المصدر: Research, Society and Development, Vol 9, Iss 11 (2020)
Research, Society and Development; Vol. 9 No. 11; e919119448
Research, Society and Development; Vol. 9 Núm. 11; e919119448
Research, Society and Development; v. 9 n. 11; e919119448
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

مصطلحات موضوعية: Warmed-over flavor, Aroma de requentado, Protein content, lcsh:Social Sciences, Estabilidad oxidativa, Protein quality, Lipid oxidation, Estabilidade oxidativa, Food science, skin and connective tissue diseases, lcsh:Science (General), Flavor, Oxidative stability, General Environmental Science, lcsh:LC8-6691, Poultry meat, Calidad proteica, Moisture, lcsh:Special aspects of education, Chemistry, food and beverages, Carne de frango, Aroma recalentado, lcsh:H, Lipid content, General Earth and Planetary Sciences, Warmed over flavor, Carne de pollo, Qualidade da proteína, Normal breast, lcsh:Q1-390

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c91ed0ec744ad69f17c8350de263ff8d
https://rsdjournal.org/index.php/rsd/article/view/9448

المؤلفون: Elza Y. Youssef, Carlos E. Rocha Garcia, Massami Shimokomaki

المصدر: Brazilian Archives of Biology and Technology, Vol 46, Iss 4, Pp 595-600 (2003)

مصطلحات موضوعية: Intermediate moisture meat product, jerky meat, charqui meat, cured meat, rancidity, warmed over flavor inhibition, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132003000400014; https://doaj.org/toc/1516-8913; https://doaj.org/toc/1678-4324

URL الوصول: https://doaj.org/article/be628c1436f14ac3895672caf52ea58e

المؤلفون: Kaihua Zhang, Xiaoman Li, Mingwu Zang, Lan Wang, Zheqi Zhang, Hongzhang Chen, Dan Li, Shouwei Wang

المصدر: International Journal of Food Science & Technology. 55:978-987

مصطلحات موضوعية: Warmed-over flavor, Chromatography, Odour activity value, Chemistry, 010401 analytical chemistry, Flavour, food and beverages, 04 agricultural and veterinary sciences, Mass spectrometry, 040401 food science, 01 natural sciences, Industrial and Manufacturing Engineering, 0104 chemical sciences, 0404 agricultural biotechnology, Lipid oxidation, Olfactometry, Gas chromatography, Analysis method, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8cfe4cd38991bca621dfdedec647fb3f
https://doi.org/10.1111/ijfs.14306

المؤلفون: Daneysa Lahis Kalschne, Cristiane Canan, Elza Iouko Ida, Ana Cristina Trindade Cursino, Oldair Donizeti Leite, Gabriela Cavalca Ongaratto, Éder Lisandro de Moraes Flores

المصدر: Journal of Food Processing and Preservation. 45

مصطلحات موضوعية: Warmed-over flavor, Phytic acid, Antioxidant, Bran, General Chemical Engineering, medicine.medical_treatment, General Chemistry, chemistry.chemical_compound, Lipid oxidation, chemistry, Myoglobin, medicine, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::437554f932f73b93548423ee6f3e79a4
https://doi.org/10.1111/jfpp.15716

المؤلفون: Wang, Shang-Ta, Tsai, Cheng-Che, Shih, Ming-Chih, Tsai, Min-Lang

المساهمون: 保健營養學系

مصطلحات موضوعية: Chitin, Chitosan, Debitterization, Flavor modulator, Flavor stability, Saltiness perception, Warmed-over flavor

وصف الملف: 101 bytes; text/html

Relation: Advances in Polymer Science卷 287, 頁 169 - 202 2021; http://ir.lib.pccu.edu.tw//handle/987654321/51977; http://ir.lib.pccu.edu.tw/bitstream/987654321/51977/2/index.html

الاتاحة: http://ir.lib.pccu.edu.tw//handle/987654321/51977
http://ir.lib.pccu.edu.tw/bitstream/987654321/51977/2/index.html

المؤلفون: Ming-Chih Shih, Cheng-Che Tsai, Min Lang Tsai, Shang-Ta Wang

المصدر: Chitosan for Biomaterials III ISBN: 9783030838065

مصطلحات موضوعية: Chitosan, Warmed-over flavor, chemistry.chemical_compound, chemistry, Chitin, Food industry, business.industry, Food products, Chemical modification, Food science, Bitter taste, business, Flavor

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::21692b92bc088f309e9c85cc149d25ce
https://doi.org/10.1007/12_2021_90

المؤلفون: Estrada-Munoz, R., Boyle, Elizabeth A.E., Marsden, James L.

المصدر: Kansas Agricultural Experiment Station Research Reports

مصطلحات موضوعية: Cattlemen's Day, Kansas Agricultural Experiment Station contribution, no. 97-309-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), Beef, Liquid smoke, Warmed-over flavor, Precooked beef patties, Animal Sciences, Other Animal Sciences

Time: 1997, 783

وصف الملف: application/pdf

Relation: https://newprairiepress.org/kaesrr/vol0/iss1/502; https://newprairiepress.org/context/kaesrr/article/1905/viewcontent/cattle97pg8_10.pdf

الاتاحة: https://newprairiepress.org/kaesrr/vol0/iss1/502
https://doi.org/10.4148/2378-5977.1905
https://newprairiepress.org/context/kaesrr/article/1905/viewcontent/cattle97pg8_10.pdf

المؤلفون: Mingwu Zang, Zheqi Zhang, Xiaoman Li, Shouwei Wang, Dan Li, Kaihua Zhang

المصدر: Food Research International. 139:109918

مصطلحات موضوعية: Warmed-over flavor, food.ingredient, 030309 nutrition & dietetics, Phospholipid, Xylose, Lecithin, 03 medical and health sciences, symbols.namesake, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Phosphatidylcholine, Organic chemistry, Cysteine, Phospholipids, Flavor, 0303 health sciences, Chemistry, food and beverages, 04 agricultural and veterinary sciences, Decanal, 040401 food science, Maillard Reaction, Flavoring Agents, Maillard reaction, symbols, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f439a2f6745cf6b8766781fb34323ab6
https://doi.org/10.1016/j.foodres.2020.109918

المؤلفون: Rafael Serrano, Jordi Ortuño, Sancho Bañón

المصدر: Journal of Food Science. 79:S1805-S1810

مصطلحات موضوعية: Warmed-over flavor, Preservative, Antioxidant, medicine.medical_treatment, food and beverages, Carnosic acid, Carnosol, chemistry.chemical_compound, chemistry, Lipid oxidation, TBARS, medicine, Food science, Flavor, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1b294a445467382ebd1768854f20eded
https://doi.org/10.1111/1750-3841.12585