Peer-Reviewed Research Database

Chicken — 1,819 papers

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.

Top Contributing Institutions

Where the chicken research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Beijing Technology and Business University

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Ministry of Agriculture and Rural Affairs

Centre National de la Recherche Scientifique

Northwest A&F University

1,819 results for "maillard reaction" · Clear filters

2025 Food research international (Ottawa, Ont.) aroma analysis

The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat.

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 →

PMID: 40790708 DOI: 10.1016/j.foodres.2025.116927

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.