ArticleFrontiers in nutrition2022
Effect of cooking modes on quality and flavor characteristic in
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Exploitation of pig by-product: physicochemical properties and flavor of Dachang Tang: effect of cooking time.Animal bioscience · 2025Article
- Encapsulation ofGels (Basel, Switzerland) · 2025Article
- Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven.Food chemistry: X · 2025Article
- Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.Food chemistry: X · 2025Article
- Enhancement of nutritional, organoleptic, and umami qualities of chicken soup induced by enzymatic pre-treatment of chicken.Food chemistry: X · 2024Article
- Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method.Scientific reports · 2024Article
- Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth.Food science of animal resources · 2024Article
- Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.Molecules (Basel, Switzerland) · 2024Article
- Characteristics and potential biomarkers of flavor compounds in four Chinese indigenous chicken breeds.Frontiers in nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added
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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.