ArticleFoods (Basel, Switzerland)2021
Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 41 citations in OpenAlex.
- Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.Foods (Basel, Switzerland) · 2026Article
- Advances in predicting human olfactory perception: from data acquisition to computational models.RSC advances · 2025Review
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics ofFoods (Basel, Switzerland) · 2025Article
- Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef.Journal of advanced veterinary and animal research · 2025Article
- Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology.Ultrasonics sonochemistry · 2024Article
- Enhancement of culled ewes' meat quality: Effects of aging method and time.Food chemistry: X · 2024Article
- Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography-Mass Spectrometry and Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis.Food science of animal resources · 2024Article
- Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process.Food chemistry: X · 2024Article
- Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.Foods (Basel, Switzerland) · 2023Article
- Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef.Foods (Basel, Switzerland) · 2023Article
- Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV.Foods (Basel, Switzerland) · 2023Article
- Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef.Molecules (Basel, Switzerland) · 2023Article
- Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef.Foods (Basel, Switzerland) · 2022Article
- Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation.Molecules (Basel, Switzerland) · 2022Article
- Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process.Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.