Related Experiment Video

Updated: May 13, 2026

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
09:16

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

Ingredient-driven mitigation of warmed-over flavor by Chinese star anise in precooked Chinese stewed beef

Junmei Liu1, Siyang Deng2, Donghui Xu3

  • 1Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Beijing 100081, China; Changping Field Scientific Observation and Research Station for Agricultural Product Quality and Safety, Ministry of Agriculture and Rural Affairs, 102202 Beijing, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des Déportés, 2B, 5030 Gembloux, Belgium.

Food Research International (Ottawa, Ont.)
|May 12, 2026
PubMed

Keywords:
Aroma modulationClean-label strategyFlavor endowmentHS-SPME-GC–MSLipid oxidationProtein conformation

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