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Journal of Food Biochemistry|October 7, 2021
Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysisSam Al-Dalali, Cong Li, Baocai Xu
Food Chemistry|December 31, 2021
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meatSam Al-Dalali, Cong Li, Baocai Xu
Food Chemistry|March 17, 2022
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formationSam Al-Dalali, Cong Li, Baocai Xu
Journal of Agricultural and Food Chemistry|April 14, 2020
Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory ScienceSam Al-Dalali, Fuping Zheng, Baoguo Sun, et al.
Food Chemistry|August 2, 2022
Influence of curing on the metabolite profile of water-boiled salted duckCong Li, Sam Al-Dalali, Hui Zhou, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
Influence of mixture of spices on phospholipid molecules during water-boiled salted duck processing based on shotgun lipidomicsCong Li, Sam Al-Dalali, Hui Zhou, et al.
Food Chemistry|May 5, 2022
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-noseCong Li, Sam Al-Dalali, Zhouping Wang, et al.
Food Chemistry|December 21, 2024
Insight into the effect of GSH curing treatment on the flavor formation of chicken meatAshbala Shakoor, Sam Al-Dalali, Jianchun Xie, et al.
Gels (Basel, Switzerland)|April 26, 2024
Conjugation of Soybean Proteins 7S/11S Isolate with Glucose/Fructose in Gels through Wet-Heating Maillard ReactionJalal Ud Din, He Li, You Li, et al.
International Journal of Food Microbiology|May 11, 2025
Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beefZili Yang, Sam Al-Dalali, Conggui Chen, et al.
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