Showing results (11-20 of 36) with videos related to

Sort By:
Pageof 4
Food Chemistry: X|August 5, 2024
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongueYingying Liu, Sam Al-Dalali, Yan Hu, et al.
Biochemical and Biophysical Research Communications|July 8, 2024
Recent advances on cyanidin-3-O-glucoside in preventing obesity-related metabolic disorders: A comprehensive reviewDounya Zad Oumeddour, Sam Al-Dalali, Liang Zhao, et al.
Food Chemistry|December 21, 2024
Effect of frozen storage on the untargeted and targeted metabolites of flavored roasted beef using UHPLC-MS/MS and GC-MSSam Al-Dalali, Zhigui He, Miying Du, et al.
Meat Science|July 23, 2025
Changes in volatile organic compounds of tray-packed fresh beef sausages under refrigeration: The roles of dominant spoilage bacteriaMengjiao Han, Qianhui Gu, Sam Al-Dalali, et al.
Food Chemistry|February 21, 2022
The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complexIftikhar Ali, Sam Al-Dalali, Jia Hao, et al.
Foods (Basel, Switzerland)|July 11, 2023
Response Surface Modeling and Optimization of Enzymolysis Parameters for the In Vitro Antidiabetic Activities of Peanut Protein Hydrolysates Prepared Using Two ProteasesWedad Q Al-Bukhaiti, Sam Al-Dalali, Anwar Noman, et al.
Food Chemistry: X|December 16, 2025
Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongueZhigui He, Yan Hu, Yuqing Zhang, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Aroma compounds identified in cooked meat: A reviewAmjad Sohail, Sam Al-Dalali, Jianan Wang, et al.
Food Chemistry: X|November 5, 2024
Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profilesSam Al-Dalali, Zhigui He, Miying Du, et al.
Food Chemistry|November 6, 2025
Effect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC-MS and UHPLC-MS/MSDong Zhao, Sam Al-Dalali, Huang Nizi, et al.
Pageof 4