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Identification of off‐flavor compounds and deodorizing of cattle by‐products
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry
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Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae
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Partially degraded chitosan-based flocculation to achieve effective deodorization of oyster (Crassostrea gigas) hydrolysates
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Biological effects of conjugated linoleic acid on obesity-related cancers
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Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat
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Comparison of flavour qualities of three sourced Eriocheir sinensis
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Development and characterization of a high quality plum tomato essence
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Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
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The whole beast: Consumers’ perceptions of and willingness-to-eat animal by-products
inferredcites →https://doi.org/10.1016/j.lwt.2018.11.024openalex-snapshot
The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C
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Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose
inferredcites →https://doi.org/10.1016/j.meatsci.2011.08.007openalex-snapshot
Chemical composition and inherent properties of offal from calves maintained under two production systems
inferredcites →https://doi.org/10.1016/j.meatsci.2012.05.006openalex-snapshot
Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage
inferredcites →https://doi.org/10.1016/j.meatsci.2015.08.002openalex-snapshot
Meat flavor precursors and factors influencing flavor precursors—A systematic review
inferredcites →https://doi.org/10.1021/jf991394kopenalex-snapshot
Aroma of Fresh Oysters Crassostrea gigas: Composition and Aroma Notes
inferredcites →https://doi.org/10.1080/10942912.2020.1758715openalex-snapshot
Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
inferredcites →https://doi.org/10.1080/19476337.2017.1413011openalex-snapshot
Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods
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Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production
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Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab ( Eriocheir sinensis )
inferredcites →https://doi.org/10.1111/1750-3841.16023openalex-snapshot
Deodorizing effects of rosemary extract on silver carp ( Hypophthalmichthys molitrix ) and determination of its deodorizing components
inferredcites →https://doi.org/10.1111/ijfs.15269openalex-snapshot
Recent advances in fishy odour in aquatic fish products, from formation to control
inferredcites →https://doi.org/10.1111/j.1745-459x.2011.00356.xopenalex-snapshot
DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01955.xopenalex-snapshot
Development of Volatile Compounds during the Manufacture of Dry‐Cured “Lacón,” a Spanish Traditional Meat Product
inferredcites →https://doi.org/10.1111/jfbc.13770openalex-snapshot
Effects of different cooking methods on volatile flavor compounds of chicken breast
inferredcites →https://doi.org/10.1111/jfbc.13946openalex-snapshot
Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor
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Effects of ultrasound on the physicochemical properties and microstructure of salted‐dried grass carp (Ctenopharyngodon idella)
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Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS
inferredcites →https://doi.org/10.3136/fstr.22.283openalex-snapshot
Volatile Compounds Analysis and Off-Flavors Removing of Porcupine Liver
inferredcites →https://doi.org/10.3389/fnut.2016.00053openalex-snapshot
Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1002/lemi.202459146openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11483-026-10102-2openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11694-024-02506-wopenalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102659openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.jfca.2025.107681openalex-snapshot
Mitigation of off-flavors in foods by cyclodextrins: Current status and future perspectives
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116718openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.psj.2026.107681openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.tifs.2025.104898openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/ani16060970openalex-snapshot
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Antagonistic activity of lactic acid bacteria strains and commercial bacterial starters
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