Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
Most Cited Paper
in Meat and Animal Product Quality
18 Months Post-Publication
Class of 2026
“Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/
Topics
braised chicken · Flavor formation · electronic nose · gas chromatography-mass spectrometry · gas chromatography-ion mobility spectrometry · UPLC-Q-Exactive-MS/MS · Flavor compounds · Flavor analysis · electronic nose · gas chromatography-mass spectrometry · gas chromatography-ion mobility spectrometry · ultra-performance liquid chromatography · non-volatile compounds · Maillard reaction products · Lipid oxidation
Share
Cite this ranking
Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459