The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
The Development of Aromas in Ruminant Meat
Open accessAbstract
This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability.
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Cites
A review of Maillard reaction in food and implications to kinetic modelling
Martins, S. I. F. S., Jongen, W. M. F., & van Boekel, M. A. J. S. (2000) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(01)00022-x · Cited by 1,459
Mechanisms of free radical oxidation of unsaturated lipids
Porter, N. A., Caldwell, S. E., & Mills, K. A. (1995) · Lipids · doi:10.1007/bf02536034 · Cited by 1,208
Cited by
Bacterial populations and the volatilome associated to meat spoilage
Casaburi, A., Piombino, P., Nychas, G.-J., Villani, F., & Ercolini, D. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.02.002 · Cited by 719
Meat flavor precursors and factors influencing flavor precursors—A systematic review
Khan, M. I., Jo, C., & Tariq, M. R. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.08.002 · Cited by 606
Flavor formation based on lipid in meat and meat products: A review
Fu, Y., Cao, S., Yang, L., & Li, Z. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.14439 · Cited by 319
Metadata
- Authors
- Resconi, V., Escudero, A., & Campo, M.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2013-06-07
- Volume
- 18
- Issue
- 6
- Pages
- 6748-6781
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W1986507825
- Cited by
- 230
- References
- 2
- FWCI
- 12.97
- Type
- journal article
- Language
- en
- Open access
- gold
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