Effect of Lactic Acid Bacteria on Mackerel (Pneumatophorus japonicus) Seasoning Quality and Flavor during Fermentation

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

(2021) Yingli Liu et al.   Frontiers in Microbiology

Identification and Quantitation of Hydroxy Fatty Acids in Fermented Sausage Samples

(2020) Nuanyi Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality, functionality, and microbiology of fermented fish: a review

(2019) Jinhong Zang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages

(2019) Debao Wang et al.   Food Science & Nutrition

Using nitrous acid-modified de Man, Rogosa, and Sharpe medium to selectively isolate and culture lactic acid bacteria from dairy foods

(2019) Matthew A. Renschler et al.   JOURNAL OF DAIRY SCIENCE

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Optimization of antioxidative peptides from mackerel (Pneumatophorus japonicus) viscera

(2018) Xueqin Wang et al.   PeerJ

Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages

(2018) Kai Xing Tang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Reduction of salt content of fish sauce by ethanol treatment

(2017) Yu Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification and Characterization of the Aroma-Impact Components of Thai Fish Sauce

(2015) Nawaporn Lapsongphon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment

(2014) Ya Liu et al.   Journal of Aquatic Food Product Technology

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

(2012) Hajaratul Najwa Mohamed et al.   MOLECULES

Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

(2011) Mee-Ra Rhyu et al.   FOOD CHEMISTRY

Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation

(2011) Natteewan Udomsil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

(2008) Kaja Tikk et al.   MEAT SCIENCE

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

(2007) Rabia Alghazeer et al.   FOOD CHEMISTRY

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

(2007) Wei Xu et al.   FOOD CHEMISTRY