研究论文
1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler
Zhichao Xiao, Wangang Zhang, H. Yang, Ziyu Yan, Changrong Ge, Guozhou Liao, Huawei Su
Yunnan Agricultural University Nanjing Agricultural University All-Russian Horticultural Institute for Breeding, Agrotechnology and Nursery Jilin Agricultural University
来源Food Research International
年份2020
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逐年被引趋势
1790
21
22
23
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25
26
关键指标
54
被引次数 · OpenAlex
2.42
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 10%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
39
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Animal Nutrition and Physiology · Advanced Chemical Sensor Technologies
参考文献 39
Meat flavor precursors and factors influencing flavor precursors—A systematic review
被引 607Muhammad Issa Khan, Cheorun Jo, Muhammad Rizwan Tariq · Meat Science · 2015
Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
被引 143Jin Yue, Yifeng Zhang, Yafang Jin · Food Chemistry · 2015
Composition of fatty acids in the muscle of black-bone silky chicken (Gallus gellus demesticus brissen) and its bioactivity in mice
被引 40Yinggang Tian, Sheng Zu Zhu, Mingyong Xie · Food Chemistry · 2010
此处列出前 3 条
引用本文 54
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
被引 200Li Liang, Wen Duan, Jingcheng Zhang · Food Chemistry · 2022
Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat
被引 100Yuanrui Yu, Guiying Wang, Xiaoyan Yin · Food Research International · 2021
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
被引 69Chunhui Xu, Zhaozheng Yin · Comprehensive Reviews in Food Science and Food Safety · 2024
按被引量排序，此处列出前 3 条