Determination of aquacultured whiteleg shrimp ( Litopanaeus vannemei ) quality using a sensory method with chemical standard references

Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage

(2020) Ying Fan et al.   Journal of Aquatic Food Product Technology

Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage

(2019) Jing‐jing Zhang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries

(2015) Thanakorn Yimdee et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

(2014) Foteini F. Parlapani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality Index Method (QIM) to assess the freshness and shelf life of fish

(2013) Daniella Cristina Bernardi et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

U.S. Shrimp Market Integration

(2012) Frank Asche et al.   Marine Resource Economics

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE

(2011) GASTÓN ARES et al.   JOURNAL OF SENSORY STUDIES

Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation

(2008) Shigeki KADA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL