{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T17:34:34Z","timestamp":1793122474784,"version":"4.5.0"},"reference-count":56,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32460604"],"award-info":[{"award-number":["32460604"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018754","name":"Science and Technology Plan Projects of Tibet Autonomous Region","doi-asserted-by":"publisher","award":["QYKJXTCX2023-02"],"award-info":[{"award-number":["QYKJXTCX2023-02"]}],"id":[{"id":"10.13039\/501100018754","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100021171","name":"Basic and Applied Basic Research Foundation of Guangdong Province","doi-asserted-by":"publisher","award":["2023A1515140136"],"award-info":[{"award-number":["2023A1515140136"]}],"id":[{"id":"10.13039\/501100021171","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018555","name":"Science and Technology Program of Guizhou Province","doi-asserted-by":"publisher","award":["CXTD[2023]018"],"award-info":[{"award-number":["CXTD[2023]018"]}],"id":[{"id":"10.13039\/501100018555","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.ultsonch.2026.108072","type":"journal-article","created":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T17:29:23Z","timestamp":1790098163000},"page":"108072","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Mechanistic insights into quality and flavor enhancement of sour meat by ultrasound-assisted frying: the role of oxidative and Maillard reactions"],"prefix":"10.1016","volume":"133","author":[{"given":"Jieyu","family":"Yang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xun","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaole","family":"Xiang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qia","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaojuan","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kai","family":"Dong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingqun","family":"Wu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhendong","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5453-8311","authenticated-orcid":false,"given":"Qun","family":"Huang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2026.108072_b0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2020.102365","article-title":"Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs","volume":"62","author":"Zhang","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0010","doi-asserted-by":"crossref","unstructured":"G. Macleod, The flavour of beef, in: F. Shahidi (Ed.), Flavor of Meat and Meat Products, Springer US, Boston, MA, 1994, pp. 4\u201337. doi:10.1007\/978-1-4615-2177-8_2.","DOI":"10.1007\/978-1-4615-2177-8_2"},{"key":"10.1016\/j.ultsonch.2026.108072_b0015","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/j.ifset.2017.04.016","article-title":"Review of green food processing techniques: preservation, transformation, and extraction","volume":"41","author":"Chemat","year":"2017","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2025.107373","article-title":"Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of chinese beef stewed dishes","volume":"119","author":"Cui","year":"2025","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0025","article-title":"Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast","volume":"29","author":"Li","year":"2025","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.108072_b0030","first-page":"73","article-title":"Effect of ultrasound\/ultra-high pressure combined with sous-vide cooking on the quality of spiced beef","volume":"46","author":"Shi","year":"2025","journal-title":"Sci. Technol. Food Ind."},{"key":"10.1016\/j.ultsonch.2026.108072_b0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.115296","article-title":"Characteristics of volatile flavor development in aged Longissimus lumborum post-ultrasound treatment: 4D proteomics combined with phosphoproteomics analysis","volume":"197","author":"Wang","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.108072_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2024.107060","article-title":"The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: based on the differences in oxidation of lipid and protein","volume":"110","author":"Cheng","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0045","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.13405","article-title":"Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies","volume":"23","author":"Yildiz","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ultsonch.2026.108072_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.142533","article-title":"Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: properties and digestibility","volume":"468","author":"Hu","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116726","article-title":"An effective means to improve the flavor quality of traditional fermented sour meat: the salt reduction strategy","volume":"209","author":"Dong","year":"2024","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.108072_b0060","doi-asserted-by":"crossref","first-page":"2915","DOI":"10.1111\/ijfs.14159","article-title":"Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs","volume":"54","author":"Wang","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146937","article-title":"Spatio-temporal heterogeneity of quality attributes and flavors in grass carp (Ctenopharyngodon idella) cubes during deep frying: key metabolic evidence","volume":"497","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104563","article-title":"Effects of ultrasound-assisted marination on spent hen meats: microstructure, textural and technological properties","volume":"61","author":"\u00c7imen","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0075","article-title":"Potential of hydrolyzed wheat protein in soy-based meat analogues: rheological, textural and functional properties","volume":"20","author":"Zhang","year":"2023","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.108072_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.119335","article-title":"Fermentation substrate drives flavor differentiation: multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains","volume":"237","author":"Yang","year":"2026","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.108072_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144983","article-title":"Effect of the roasting process on the flavor formation of Tibetan pork: matrices oxidation dependence on temperature or time","volume":"489","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.125387","article-title":"Formation of advanced glycation end products of chicken breast meat induced by freeze\u2013thaw cycles and subsequent cooking","volume":"244","author":"Bai","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.149246","article-title":"Effects of ultrasound treatment on pork water holding capacity: insights from muscle microstructure, and protein conformation properties","volume":"515","author":"Wang","year":"2026","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0100","doi-asserted-by":"crossref","first-page":"828","DOI":"10.1111\/ijfs.13659","article-title":"Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking","volume":"53","author":"Zou","year":"2018","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0105","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.ultsonch.2017.03.026","article-title":"Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification","volume":"38","author":"Kang","year":"2017","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2021.105864","article-title":"Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat","volume":"82","author":"Bao","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0115","doi-asserted-by":"crossref","first-page":"195","DOI":"10.17221\/136\/2011-CJFS","article-title":"Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging","volume":"30","author":"Xiong","year":"2012","journal-title":"Czech J. Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136042","article-title":"Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: their relationship to lipolytic and volatilomic changes","volume":"419","author":"Dursun","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0125","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1007\/s11947-009-0269-9","article-title":"Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing","volume":"5","author":"Chang","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0130","doi-asserted-by":"crossref","first-page":"21629","DOI":"10.1039\/D1RA03151A","article-title":"Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties","volume":"11","author":"Xia","year":"2021","journal-title":"RSC Adv."},{"key":"10.1016\/j.ultsonch.2026.108072_b0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2024.109606","article-title":"Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds","volume":"217","author":"Guo","year":"2024","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110735","article-title":"Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China","volume":"139","author":"Bai","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.108072_b0145","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfca.2016.12.007","article-title":"Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky","volume":"57","author":"Ojha","year":"2017","journal-title":"J. Food Compos. Anal."},{"key":"10.1016\/j.ultsonch.2026.108072_b0150","doi-asserted-by":"crossref","first-page":"3558","DOI":"10.3390\/foods11223558","article-title":"Plant antioxidants in dry fermented meat products with a healthier lipid profile","volume":"11","author":"Selani","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2026.108072_b0155","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.ultsonch.2016.04.024","article-title":"Effects of power ultrasound on oxidation and structure of beef proteins during curing processing","volume":"33","author":"Kang","year":"2016","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0160","first-page":"27","article-title":"Effect of ultrasonic power on the quality and myofibrillar protein structure of beef jerky","volume":"44","author":"Dong","year":"2023","journal-title":"Food Sci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0165","doi-asserted-by":"crossref","first-page":"1768","DOI":"10.1016\/j.ijbiomac.2020.09.114","article-title":"Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties","volume":"163","author":"Chen","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0170","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1017\/S0022029920001107","article-title":"Effects of high and low frequency ultrasound on the production of volatile compounds in milk and milk products: a review","volume":"87","author":"Bui","year":"2020","journal-title":"J. Dairy Res."},{"key":"10.1016\/j.ultsonch.2026.108072_b0175","article-title":"Analysis of changes in flavor characteristics of Lipu taro pork at different stages of cooking based on GC-IMS, electronic nose, and electronic tongue","volume":"32","author":"He","year":"2025","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.108072_b0180","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.indcrop.2017.06.018","article-title":"A two-step enzymatic strategy to produce ethyl esters using frying oil as substrate","volume":"108","author":"Zenevicz","year":"2017","journal-title":"Ind. Crops Prod."},{"key":"10.1016\/j.ultsonch.2026.108072_b0185","article-title":"Exploring ultrasound combined with Litsea pungens Hemsl essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: a multidimensional analysis by UHPLC-QE-MS and GC-IMS","volume":"33","author":"Zhou","year":"2026","journal-title":"Food Chem.: X"},{"key":"10.1016\/j.ultsonch.2026.108072_b0190","doi-asserted-by":"crossref","first-page":"805","DOI":"10.1007\/s10337-015-2897-8","article-title":"Comprehensive two-dimensional gas chromatography for analysis of the volatile compounds and fishy odor off-flavors from heated rapeseed oil","volume":"78","author":"Sghaier","year":"2015","journal-title":"Chromatographia"},{"key":"10.1016\/j.ultsonch.2026.108072_b0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.cep.2021.108633","article-title":"Ultrasound-assisted lipase catalyzed synthesis of propyl caprate: process optimization, kinetic, and thermodynamic evaluation","volume":"169","author":"Parikh","year":"2021","journal-title":"Chem. Eng. Process. Process Intensif."},{"key":"10.1016\/j.ultsonch.2026.108072_b0200","doi-asserted-by":"crossref","first-page":"2381","DOI":"10.1007\/s00449-014-1222-5","article-title":"A review on lipase-catalyzed reactions in ultrasound-assisted systems","volume":"37","author":"Lerin","year":"2014","journal-title":"Bioprocess Biosyst. Eng."},{"key":"10.1016\/j.ultsonch.2026.108072_b0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130411","article-title":"Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon","volume":"365","author":"Zhang","year":"2021","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0210","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.117923","article-title":"Mechanisms of changes in protein hydrolysis and taste improvement during ultrasound-assisted processing of marinated beef","volume":"225","author":"Li","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2026.108072_b0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2020.108130","article-title":"Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham","volume":"165","author":"Barretto","year":"2020","journal-title":"Meat Sci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0220","doi-asserted-by":"crossref","first-page":"192","DOI":"10.3382\/ps\/pew279","article-title":"Comparison of the meat metabolite composition of Linwu and Pekin ducks using 600 MHz 1H nuclear magnetic resonance spectroscopy","volume":"96","author":"Wang","year":"2017","journal-title":"Poultry Sci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.141386","article-title":"The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics","volume":"463","author":"Nie","year":"2025","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0230","first-page":"302","article-title":"The ultrasonic induced polymerization of acrylamide in aqueous solution and its comparison with the aqueous polymerization induced by \u03b3-ray irradiation, Kobunshi","volume":"24","author":"Tazuke","year":"1967","journal-title":"Kagaku"},{"key":"10.1016\/j.ultsonch.2026.108072_b0235","doi-asserted-by":"crossref","unstructured":"D. Su, J. Zhu, Y. Li, M. Qin, Z. Lei, J. Zhou, Z. Yu, Y. Chen, D. Zhang, D. Ni, Effect of drying temperature on sensory quality, flavor components, and bioactivity of Lichuan black tea processed by Echa No. 10, Molecules 30 (2025) 361. doi:10.3390\/molecules30020361.","DOI":"10.3390\/molecules30020361"},{"key":"10.1016\/j.ultsonch.2026.108072_b0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.116444","article-title":"Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: controllable chemical disruption and interaction patterns shifting","volume":"212","author":"Lou","year":"2025","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.108072_b0245","doi-asserted-by":"crossref","first-page":"2866","DOI":"10.3390\/ani12202866","article-title":"The effects of preslaughter electrical stunning on serum cortisol and meat quality parameters of a slow-growing chinese chicken breed","volume":"12","author":"Li","year":"2022","journal-title":"Animals"},{"key":"10.1016\/j.ultsonch.2026.108072_b0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115790","article-title":"Maillard reaction products of soybean protein hydrolysates and reducing sugar: structure and flavor insights","volume":"202","author":"Hao","year":"2025","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2026.108072_b0255","doi-asserted-by":"crossref","first-page":"1161","DOI":"10.3168\/jds.S0022-0302(94)77053-3","article-title":"Isolation of \u03b3-glutamyl peptides from Comt\u00e9 cheese","volume":"77","author":"Roudot-Algaron","year":"1994","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.ultsonch.2026.108072_b0260","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70130","article-title":"Emerging technologies in reducing dietary advanced glycation end products in ultra-processed foods: formation, health risks, and innovative mitigation strategies","volume":"24","author":"Wang","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.ultsonch.2026.108072_b0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.128120","article-title":"Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: effect of ultrasonication and glycation","volume":"256","author":"Xu","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.ultsonch.2026.108072_b0270","doi-asserted-by":"crossref","first-page":"11649","DOI":"10.1016\/S0021-9258(18)99006-X","article-title":"Mechanism of formation of the Maillard protein cross-link pentosidine: glucose, fructose, and ascorbate as pentosidine precursors","volume":"266","author":"Grandhee","year":"1991","journal-title":"J. Biol. Chem."},{"key":"10.1016\/j.ultsonch.2026.108072_b0275","doi-asserted-by":"crossref","DOI":"10.1155\/2020\/1087863","article-title":"Preliminary study on ultrasonic ageing Zhenjiang vinegar mechanism based on Maillard simulation system","volume":"2020","author":"Ma","year":"2020","journal-title":"J. Food Qual."},{"key":"10.1016\/j.ultsonch.2026.108072_b0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.146741","article-title":"Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times","volume":"496","author":"Shi","year":"2025","journal-title":"Food Chem."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726003378?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417726003378?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T16:54:00Z","timestamp":1793120040000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417726003378"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":56,"alternative-id":["S1350417726003378"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.108072","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Mechanistic insights into quality and flavor enhancement of sour meat by ultrasound-assisted frying: the role of oxidative and Maillard reactions","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2026.108072","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"108072"}}