Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
#3PRI RANKED
Most Cited Paper
in Meat and Animal Product Quality
18 Months Post-Publication
Class of 2026
“Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/
Topics
foodomics · Meat flavor · lipid composition · Flavor formation · Flavor compounds · lipidomics · Flavor precursors · Maillard reaction · Lipid oxidation · Thermal treatment · Meat quality · Sensory evaluation
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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