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

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Nutritional quality and safety of cooked edible crab (Cancer pagurus)

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Effects of thermal acclimation on transcriptional responses to acute heat stress in the eurythermal fish Gillichthys mirabilis (Cooper)

(2011) Cheryl A. Logan et al.   AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY

Comparison of free amino acids and 5′-nucleotides between Tuber fermentation mycelia and natural fruiting bodies

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Chemical composition and non-volatile components of Croatian wild edible mushrooms

(2010) S. Beluhan et al.   FOOD CHEMISTRY

Chemical composition of Atlantic spider crab Maja brachydactyla: Human health implications

(2010) António Marques et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements

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Effects of cooking methods and levels on formation of heterocyclic aromatic amines in chicken and fish with Oasis extraction method

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Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods

(2008) Gemma Perelló et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat shock protein (HSP70) RNA expression differs among rainbow trout (Oncorhynchus mykiss) clonal lines

(2007) Pilar Heredia-Middleton et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

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