Papers mentioning chicken or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To promote the intelligent development of the poultry industry, this study systematically analyzed volatile organic compounds (VOCs) in three Chinese Blanched Chicken (CBC) breeds... Read full abstract on PubMed →
To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy... Read full abstract on PubMed →
All fresh poultry eggs differ greatly in chemical components. Many chemicals have been investigated in this field, but the presence of differences in odor components between specie... Read full abstract on PubMed →
This study aims to evaluate whether different doses of Bacillus-based inoculum inoculated in chicken manure and sawdust composting will provide distinct effects on the co-regulatio... Read full abstract on PubMed →
Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differe... Read full abstract on PubMed →
"Chicken tawook" is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacro... Read full abstract on PubMed →
Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effec... Read full abstract on PubMed →
The aroma profile of the four most popular types of red-cooked chickens in China was analyzed using a combination of gas chromatography-mass spectrometry (GC-MS), gas chromatograph... Read full abstract on PubMed →
The effects of roasting times (0, 2, 4, 6, 8, 10, 12, and 14 min) on the dynamic changes of the water distribution and key aroma compounds in roasted chicken during the electric ro... Read full abstract on PubMed →
A Method for volatile components analysis of salt-baked chicken was established by using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-... Read full abstract on PubMed →
It's a difficult task for researchers to identify the gender of chicken eggs by nondestructive approach in the early of incubation, which not only could reduce the cost of incubati... Read full abstract on PubMed →
A novel GC-MS/MS analytical method was established for the qualitative and quantitative determination of tilmicosin in poultry (Jinghai yellow chicken, Gaoyou duck and Yangzhou goo... Read full abstract on PubMed →
Abatement of odour emissions in poultry production is important to ensure the quality and safety in the poultry industry as well as for the benefit of the environment. This study w... Read full abstract on PubMed →
We established a mouse model of allergic asthma by sensitizing with chicken ovalbumin. The volatile oils and decoctions from raw, wine- and vinegar-steamed Schisandra chinensis fru... Read full abstract on PubMed →
Cordyceps militaris chicken soup has always been one of the most popular Chinese‐style soups due to its high nutritional value and special flavour. In the present work, C. militari... Read full abstract on PubMed →
Meerkats (Suricata suricatta) are known to strongly rely on chemical signals for social communication. However, little is known about their use of the sense of smell in foraging an... Read full abstract on PubMed →
This study examines the feasibility of electronic nose as a method to discriminate chicken and beef seasonings and to predict sensory attributes. Sensory evaluation showed that 8 c... Read full abstract on PubMed →
Olfaction is a ubiquitous sensory system found in all terrestrial vertebrates. Birds use olfaction for several important activities such as feeding and mating; thus, understanding... Read full abstract on PubMed →
Rice wine is a beverage rich in flavor, but the flavor difference caused by rice raw materials has received little attention. To determine the key aroma compounds in rice wine, fou... Read full abstract on PubMed →
Meat flavor production faces challenges of flavor instability from volatile Maillard reaction products (MRPs) and off-flavors from excessive high-temperature lipid oxidation (>140... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.