reviewTop 10% cited
Flavour formation in meat and meat products: a review
Food Chemistry · 1998 · Vol. 62(4) · pp. 415–424
Donald S. Mottram✉(University of Reading)
Meat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing TechniquesMaillard reactionFlavourAromaChemistryLipid oxidationFood scienceCooked meatOrganic chemistrySulfurAroma compound
Citations
1,349
FWCI
2.95
field-weighted impact
References
65
Percentile
91%
vs. same field & year
Citations per year
Cited by
Improving functional value of meat products
Meat Science · 2010 · 507 citations
Functionality of Ingredients and Additives in Plant-Based Meat Analogues
Foods · 2021 · 563 citations
Consumer perception and the role of science in the meat industry
Meat Science · 2010 · 518 citations
Meat flavor precursors and factors influencing flavor precursors—A systematic review
Meat Science · 2015 · 570 citations
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Meat Science · 2006 · 868 citations
Consumer preference, behavior and perception about meat and meat products: An overview
Meat Science · 2014 · 890 citations
Effects of fatty acids on meat quality: a review
Meat Science · 2003 · 2,391 citations
Cultured meat from stem cells: Challenges and prospects
Meat Science · 2012 · 727 citations
References
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
Journal of Agricultural and Food Chemistry · 1953 · 1,903 citations
New Aspects of the Maillard Reaction in Foods and in the Human Body
Angewandte Chemie International Edition in English · 1990 · 732 citations
Related articles
Flavour formation in meat and meat products: a review
Food Chemistry · 1998 · 1,349 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.