Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure

(2020) Yi-Chen Lee et al.   Foods

Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high‐throughput sequencing

(2020) Nan Hu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of autochthonous lactic acid bacteria on fermented Yucha quality

(2020) Jing Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

(2020) Monika Garbowska et al.   Materials

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

(2020) Guiliang Tan et al.   Frontiers in Microbiology

Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

(2020) Feng Liang et al.   Journal of Aquatic Food Product Technology

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

(2019) Yueqi Wang et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Ozonated Water Treatment on Physico-chemical, Microbiological and Sensory Characteristics Changes of Nile Tilapia (Oreochromis niloticus) Fillets during Storage in Ice

(2019) Yongqiang Zhao et al.   OZONE-SCIENCE & ENGINEERING

Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage

(2019) Jun Cao et al.   FOOD CHEMISTRY

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

(2018) Yueqi Wang et al.   Journal of Aquatic Food Product Technology

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

(2018) M.Z. Zaman et al.   CZECH JOURNAL OF FOOD SCIENCES

Bacterial community succession and metabolite changes during sufu fermentation

(2018) Xiaoning Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of phenolic acids on the biogenic amine formation of Enterobacter aerogenes

(2017) Qiu Qin Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality of monosex tilapia under ice storage: Gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics

(2016) Sundarambal Jawahar Laly et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation

(2016) Xuxia Zhou et al.   JOURNAL OF FOOD SCIENCE

Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar

(2016) Zong-Min Wang et al.   Scientific Reports

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

(2014) Xiaohua Nie et al.   FOOD CHEMISTRY

Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce

(2013) Wei Jiang et al.   Food Additives & Contaminants Part B-Surveillance

Proteolytic characterisation in grass carp sausage inoculated with Lactobacillus plantarum and Pediococcus pentosaceus

(2013) Xiaohua Nie et al.   FOOD CHEMISTRY

Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum

(2013) Qilin Zhang et al.   FOOD CONTROL

HISTAMINE PRODUCTION AND BACTERIAL GROWTH IN MACKEREL (PNEUMATOPHORUS JAPONICUS) DURING STORAGE

(2013) QIAN-QIAN JIANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

(2012) Amornrat Wanangkarn et al.   FOOD CHEMISTRY

Multiplex qPCR for the detection and quantification of putrescine-producing lactic acid bacteria in dairy products

(2012) Victor Ladero et al.   FOOD CONTROL

EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (SAROTHERODON NILOTICA) SURIMI

(2010) YIN ZHANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus

(2009) Yanshun Xu et al.   FOOD CHEMISTRY

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

(2009) Yanshun Xu et al.   FOOD CHEMISTRY

Volatile flavor constituents in roasted pork of Mini-pig

(2008) Jianchun Xie et al.   FOOD CHEMISTRY

Fermentation of bighead carp (Aristichthys nobilis) surimi and the characteristics of fermented bighead carp surimi products

(2008) Zhong-Yi Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Characterization of fermented silver carp sausages inoculated with mixed starter culture

(2007) Yongjin Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY