Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment

(2019) Luan Yang et al.   FOOD CHEMISTRY

Comparison of taste and odour characteristics of three mass‐produced aquaculture clams in China

(2019) Shuai Wang et al.   AQUACULTURE RESEARCH

Nutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coast

(2018) Oksana Vatslavovna Tabakaeva et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritional Value and Food Safety of Bivalve Molluscan Shellfish

(2018) Anita C. Wright et al.   JOURNAL OF SHELLFISH RESEARCH

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Unknown

(2016)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Rapid Determination of Free Amino Acids, Nucleosides, and Nucleobases in Commercial Clam Species Harvested at Different Seasons in Jiangsu, China, Using UFLC-MS/MS

(2015) Xin-zhi Wang et al.   Food Analytical Methods

Chemical compositions and nutritional value of Asian hard clam (Meretrix lusoria) from the coast of Andaman Sea

(2013) Supatra Karnjanapratum et al.   FOOD CHEMISTRY

Decomposition kinetics of umami component during meat cooking

(2013) Naomi Ishiwatari et al.   JOURNAL OF FOOD ENGINEERING

Characterisation of nucleosides and nucleobases in Mactra veneriformis by high performance liquid chromatography coupled with diode array detector-mass spectrometry (HPLC–DAD–MS)

(2012) Rui Liu et al.   FOOD CHEMISTRY

Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China

(2012) De-Wei Chen et al.   Journal of Aquatic Food Product Technology

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

(2011) B. Mora et al.   MEAT SCIENCE

Comparison of physico-chemical parameters and composition of mussels (Mytilus galloprovincialis Lmk.) from different Spanish origins

(2008) A. Fuentes et al.   FOOD CHEMISTRY

Nutritional composition of three estuarine bivalve mussels,Perna viridis,Donax cuneatusandMeretrix meretrix

(2008) S. Gopalakrishnan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

(2007) Dagbjørn Skipnes et al.   JOURNAL OF FOOD ENGINEERING