The DOI matches its Crossref record; 50 of the 50 references it cites were found in a registry or an index.
Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
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Citations
Cites
Flavour formation in meat and meat products: a review
Mottram, D. S. (1998) · Food Chemistry · doi:10.1016/s0308-8146(98)00076-4 · Cited by 1,405
The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease
Erdmann, K., Cheung, B. W. Y., & Schröder, H. (2008) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2007.11.010 · Cited by 717
Calkins, C. R., & Hodgen, J. M. (2007) · Meat Science · doi:10.1016/j.meatsci.2007.04.016 · Cited by 633
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L‐α‐AMINO ACIDS AND 5′‐NUCLEOTIDES
YAMAGUCHI, S., YOSHIKAWA, T., IKEDA, S., & NINOMIYA, T. (1971) · Journal of Food Science · doi:10.1111/j.1365-2621.1971.tb15541.x · Cited by 510
Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
Chen, D.-W., & Zhang, M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.01.042 · Cited by 426
Elmore, J. S., Mottram, D. S., Enser, M., & Wood, J. D. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980718m · Cited by 408
Meat Products Handbook: Practical Science and Technology
Feiner, G. (2006) · Cited by 324
Advanced Technologies For Meat Processing
(2006) · CRC Press eBooks · doi:10.1201/9781420017311 · Cited by 244
Mandell, I. B., Buchanan-Smith, J. G., & Campbell, C. P. (1998) · Journal of Animal Science · doi:10.2527/1998.76102619x · Cited by 207
The influence of cooking and fat trimming on the actual nutrient intake from meat
Gerber, N., Scheeder, M. R. L., & Wenk, C. (2009) · Meat Science · doi:10.1016/j.meatsci.2008.07.012 · Cited by 202
Cited by
Plant-based and cell-based approaches to meat production
Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020) · Nature Communications · doi:10.1038/s41467-020-20061-y · Cited by 606
Metadata
- Authors
- Dashdorj, D., Amna, T., & Hwang, I.
- Venue
- European Food Research and Technology
- Published
- 2015-03-26
- Volume
- 241
- Issue
- 2
- Pages
- 157-171
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W2088877664
- Cited by
- 351
- References
- 50
- FWCI
- 14.92
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview. https://app.cochat.ai/papers/10.1007/s00217-015-2449-3
- The paper
- Dashdorj, D., Amna, T., & Hwang, I. (2015). Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview. European Food Research and Technology. https://doi.org/10.1007/s00217-015-2449-3
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
