The objective of this study was to assess the effects of ultrasonic assisted cooking on the
chemical profiles of spiced beef taste and flavor. Ultrasound power with 0 W, 400 W, 600 W …

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami
and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the …

In order to identify the effects of varying cooking time on the quality of bone soup, the
diversification of nutrient profiles and flavor compounds in bone soup prepared within 10 …

In order to investigate the influences of ultrasonic-assisted frying on the flavor characteristics
of fried meatballs, different ultrasound powers (0, 200, 400, 600 and 800 W) were applied …

Genetic and environmental factors regulate hen egg traits. To demonstrate the possibility of
producing designer eggs through genetic and environmental factors, we investigated the …

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. militaris …

ABSTRACT Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile
compounds were measured. The flavor characteristics of the stewed yellow-feather chicken …

As a well-known yellow-feathered broiler, Qingyuan partridge chicken was famous for its
phenotype with developed subcutaneous and intermuscular fat, thin skin and soft bones …

Heat cooking of meat gives it a specific taste and flavor which are favored by many
consumers. While the characteristic taste components of chicken, duck, pig, and seafood …

This work evaluated the effect of air-and modified atmosphere-packaging (MAP) on the shelf
life of chilled yellow-feather chicken, which is a special breed in China. Fresh half-carcasses …