roasted chicken, SAFE, GC−O-MS, ADEA, recombination and omission test
lamb, dominant bacteria, 16S NGS, HSPME-GC-MS, VOCs
Function Pickering emulsion, Tannic acid, Zein, Interfacial engineering, Antimicrobial activity
Hemoglobin hydrolysates, γ-Glutamyl peptide, Umami peptide, Bitter peptide, Bitterness inhibition effect
Hydrogen sulfide, Fluorescent probe, Meat freshness, Intelligent label
Hydrogen sulfide, Fluorescent Probe, Meat freshness, Intelligent label
stir-fried chicken breast meat, open-fire reheating, safety, edible quality, COMSOL Multiphysics
roast duck, Myofibrillar protein, water transfer, Secondary structure, surface hydrophobicity
Biomolecules, Micro-nano particles, volatile organic compounds, Structural property, Formation mechanism
Tibetan sheep, altitude, Meat quality, Metabolomics, Correlational analysis
CaCl₂, licorice flavonoids, myofibrillar protein, Oxidation, gelation
roasted chicken, Aroma compounds, biomarker, Lipidomics, heat transfer
Goat meat, edible quality, electronic sense, partial least-squares discrimination analysis
Myofibrillar proteins, Rheological properties, Atomic force microscopy, Adsorption properties, Correlation analysis
Beef, Static magnetic field, Thawing, Water status, Myofibrillar proteins
Thermal Degradation of Linoleic Acid Determines the Formation of Key Aroma Active Compounds in Boiled Tan Lamb
Tan Sheep, Thermal Degradation, Lipid Oxidation, Co-Occurrence Network
Chlorogenic acid, Cold plasma, Quality, Heterocyclic amines (HAAs), Polycyclic aromatic hydrocarbons (PAHs)
sheepskin collagen, chitosan, Emulsion gels, double-network
Porcine hemoglobin, Kokumi peptide, Synergistic bitterness inhibition, Molecular stabilizer, hTAS2R16
