{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T13:12:25Z","timestamp":1792588345288,"version":"4.5.0"},"reference-count":40,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,10,3]],"date-time":"2024-10-03T00:00:00Z","timestamp":1727913600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2021YFD1300405"],"award-info":[{"award-number":["2021YFD1300405"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["WENS-2021-KCZX-004"],"award-info":[{"award-number":["WENS-2021-KCZX-004"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31501969"],"award-info":[{"award-number":["31501969"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372902"],"award-info":[{"award-number":["32372902"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2024,12]]},"DOI":"10.1016\/j.fochx.2024.101874","type":"journal-article","created":{"date-parts":[[2024,10,4]],"date-time":"2024-10-04T23:09:52Z","timestamp":1728083392000},"page":"101874","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"special_numbering":"C","title":["Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue"],"prefix":"10.1016","volume":"24","author":[{"given":"Panpan","family":"Lu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruiting","family":"Guo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunlian","family":"Zou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hang","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dan","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lu","family":"Yang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huize","family":"Tan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siqiao","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaxue","family":"Lv","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengzhong","family":"Xiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunqi","family":"Gao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"5","key":"10.1016\/j.fochx.2024.101874_bb0005","doi-asserted-by":"crossref","first-page":"443","DOI":"10.1002\/fsn3.121","article-title":"Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties","volume":"2","author":"Abedi","year":"2014","journal-title":"Food Science & Nutrition"},{"issue":"6","key":"10.1016\/j.fochx.2024.101874_bb0010","doi-asserted-by":"crossref","first-page":"694","DOI":"10.1080\/00071668.2017.1363870","article-title":"Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products","volume":"58","author":"Ahmed","year":"2017","journal-title":"British Poultry Science"},{"key":"10.1016\/j.fochx.2024.101874_bb0015","series-title":"Official methods of analysis","author":"AOAC International","year":"2000"},{"issue":"3","key":"10.1016\/j.fochx.2024.101874_bb0020","first-page":"486","article-title":"Natural antimicrobial\/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review","volume":"58","author":"Aziz","year":"2018","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2024.101874_bb0025","series-title":"Mechanisms of oxidation in food lipids","first-page":"80","article-title":"Food oxidants and antioxidants: Chemical, biological, and functional properties","author":"Bartosz","year":"2013"},{"key":"10.1016\/j.fochx.2024.101874_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.jtherbio.2021.102944","article-title":"Thermal stress and high stocking densities in poultry farms: Potential effects and mitigation strategies","volume":"99","author":"Bilal","year":"2021","journal-title":"Journal of Thermal Biology"},{"issue":"5","key":"10.1016\/j.fochx.2024.101874_bb0035","doi-asserted-by":"crossref","first-page":"1210","DOI":"10.3382\/ps.2011-01886","article-title":"Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers","volume":"91","author":"Cao","year":"2012","journal-title":"Poultry Science"},{"issue":"10","key":"10.1016\/j.fochx.2024.101874_bb0040","doi-asserted-by":"crossref","first-page":"2319","DOI":"10.3390\/foods10102319","article-title":"The effects of using pineapple stem starch as an alternative starch source and ageing period on meat quality, texture profile, ribonucleotide content, and fatty acid composition of longissimus thoracis of fattening dairy steers","volume":"10","author":"Chaosap","year":"2021","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2024.101874_bb0045","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/S0963-9969(01)00107-7","article-title":"Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography\/mass spectrometry","volume":"35","author":"Chung","year":"2002","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/j.fochx.2024.101874_bb0050","doi-asserted-by":"crossref","first-page":"4947","DOI":"10.1021\/jf2005782","article-title":"Effect of a hay-based diet or different upland grazing systems on milk volatile compounds","volume":"59","author":"Coppa","year":"2011","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101874_bb0055","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2022.942208","article-title":"The effects of fermented pineapple residue on growth performance, meat quality, and rumen microbiota of fattening Simmental bull","volume":"13","author":"Deng","year":"2022","journal-title":"Frontiers in Microbiology"},{"issue":"12","key":"10.1016\/j.fochx.2024.101874_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.psj.2022.102168","article-title":"Meat quality and flavor compounds of soft-boiled chickens: Effect of Chinese yellow-feathered chicken breed and slaughter age","volume":"101","author":"Deng","year":"2022","journal-title":"Poultry Science"},{"issue":"7","key":"10.1016\/j.fochx.2024.101874_bb0065","doi-asserted-by":"crossref","first-page":"2421","DOI":"10.3390\/nu13072421","article-title":"Beneficial outcomes of omega-6 and omega-3 polyunsaturated fatty acids on human health: An update for 2021","volume":"13","author":"Djuricic","year":"2021","journal-title":"Nutrients"},{"key":"10.1016\/j.fochx.2024.101874_bb0070","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.ijfoodmicro.2015.02.028","article-title":"Yeast strains as potential aroma enhancers in dry fermented sausages","volume":"212","author":"Flores","year":"2015","journal-title":"International Journal of Food Microbiology"},{"issue":"12","key":"10.1016\/j.fochx.2024.101874_bb0075","doi-asserted-by":"crossref","DOI":"10.1111\/jfbc.14439","article-title":"Flavor formation based on lipid in meat and meat products: A review","volume":"46","author":"Fu","year":"2022","journal-title":"Journal of Food Biochemistry"},{"issue":"4","key":"10.1016\/j.fochx.2024.101874_bb0080","doi-asserted-by":"crossref","first-page":"3927","DOI":"10.3390\/molecules18043927","article-title":"Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods","volume":"18","author":"Garc\u00eda-Gonz\u00e1lez","year":"2013","journal-title":"Molecules"},{"issue":"1","key":"10.1016\/j.fochx.2024.101874_bb0085","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.foodres.2013.05.018","article-title":"Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)","volume":"54","author":"Gu","year":"2013","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2024.101874_bb0090","doi-asserted-by":"crossref","DOI":"10.1111\/asj.13885","article-title":"Effect of fermented tomato pomace on the growth performance, antioxidant capacity, and intestinal microflora in broiler chickens","volume":"95","author":"Gungor","year":"2024","journal-title":"Animal Science Journal"},{"issue":"14","key":"10.1016\/j.fochx.2024.101874_bb0095","doi-asserted-by":"crossref","first-page":"6554","DOI":"10.1039\/D3FO01061A","article-title":"Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process","volume":"14","author":"Han","year":"2023","journal-title":"Food & Function"},{"key":"10.1016\/j.fochx.2024.101874_bb0100","article-title":"Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products","volume":"2","author":"Hidalgo","year":"2019","journal-title":"Food Chemistry: X"},{"issue":"6","key":"10.1016\/j.fochx.2024.101874_bb0105","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1016\/j.jbiosc.2022.08.002","article-title":"Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity","volume":"134","author":"Hu","year":"2022","journal-title":"Journal of Bioscience and Bioengineering"},{"key":"10.1016\/j.fochx.2024.101874_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131103","article-title":"Changes in volatile flavor of yak meat during oxidation based on multi-omics","volume":"371","author":"Huang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101874_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114041","article-title":"HS-SPME-GC-MS and OAV analyses of characteristic volatile flavour compounds in salt-baked drumstick","volume":"170","author":"Jiang","year":"2022","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101874_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129930","article-title":"Identification of the main aroma compounds in Chinese local chicken high-quality meat","volume":"359","author":"Jin","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101874_bb0125","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/1678-457x.08416","article-title":"Volatile compounds in meat and meat products","volume":"37","author":"Kosowska","year":"2017","journal-title":"Food Science and Technology"},{"key":"10.1016\/j.fochx.2024.101874_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110433","article-title":"Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers","volume":"146","author":"Li","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101874_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2020.108178","article-title":"Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)","volume":"168","author":"Liu","year":"2020","journal-title":"Meat Science"},{"issue":"8","key":"10.1016\/j.fochx.2024.101874_bb0140","doi-asserted-by":"crossref","first-page":"667","DOI":"10.3390\/antiox9080667","article-title":"Application of edible alginate films with pineapple peel active compounds on beef meat preservation","volume":"9","author":"Louren\u00e7o","year":"2020","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2024.101874_bb0145","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.jclepro.2013.10.051","article-title":"Current options for the valorization of food manufacturing waste: A review","volume":"65","author":"Mirabella","year":"2014","journal-title":"Journal of Cleaner Production"},{"key":"10.1016\/j.fochx.2024.101874_bb0150","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodchem.2014.04.076","article-title":"Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement","volume":"163","author":"Selani","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101874_bb0155","series-title":"Flavor of meat and meat products","author":"Shahidi","year":"1994"},{"issue":"15","key":"10.1016\/j.fochx.2024.101874_bb0160","doi-asserted-by":"crossref","first-page":"5014","DOI":"10.3390\/molecules27155014","article-title":"Role of lipids in food flavor generation","volume":"27","author":"Shahidi","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2024.101874_bb0165","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1166\/jnef.2014.1102","article-title":"Flavours of apple and pineapple fruits","volume":"2","author":"Sharma","year":"2014","journal-title":"Journal of Nutritional Ecology and Food Research"},{"key":"10.1016\/j.fochx.2024.101874_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113335","article-title":"Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC\u2013MS, GC-IMS, and E-nose","volume":"173","author":"Sun","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2024.101874_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2019.126158","article-title":"Recent progress in food flavor analysis using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS)","volume":"315","author":"Wang","year":"2020","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2024.101874_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2019.107998","article-title":"The effect of dietary garcinol supplementation on oxidative stability, muscle postmortem glycolysis and meat quality in pigs","volume":"161","author":"Wang","year":"2020","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2024.101874_bb0185","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113554","article-title":"Comparative characterization of Taihe silky chicken and cobb chicken using LC\/MS-based lipidomics and GC\/MS-based volatilomics","volume":"163","author":"Wei","year":"2022","journal-title":"LWT- Food Science and Technology"},{"issue":"22","key":"10.1016\/j.fochx.2024.101874_bb0190","doi-asserted-by":"crossref","first-page":"3081","DOI":"10.3390\/ani12223081","article-title":"Effects of feeding regimes and postmortem aging on meat quality, fatty acid composition, and volatile flavor of longissimus thoracis muscle in sunit sheep","volume":"12","author":"Yang","year":"2022","journal-title":"Animals"},{"issue":"3","key":"10.1016\/j.fochx.2024.101874_bb0195","doi-asserted-by":"crossref","first-page":"1551","DOI":"10.3382\/ps\/pey399","article-title":"How can heat stress affect chicken meat quality\u2013a review","volume":"98","author":"Zaboli","year":"2019","journal-title":"Poultry Science"},{"key":"10.1016\/j.fochx.2024.101874_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110764","article-title":"Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME\/GC-MS","volume":"140","author":"Zhang","year":"2021","journal-title":"LWT- Food Science and Technology"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524007624?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157524007624?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T06:05:54Z","timestamp":1778911554000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157524007624"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12]]},"references-count":40,"alternative-id":["S2590157524007624"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101874","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2024,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2024.101874","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"101874"}}