Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Shelf-life extension of pacific white shrimp using tragacanth gum -based coatings containing Persian lime peel (Citrus latifolia) extract

(2021) Saeed Khaledian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

(2021) Ziqi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution

(2020) Jie Ma et al.   FOOD CHEMISTRY

Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods

(2020) D. Sylvain Dabadé et al.   FOOD CONTROL

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

(2020) Nahar Sabikun et al.   FOOD CHEMISTRY

Elements of toxicological concern and the arsenolipids’ profile in the giant-red Mediterranean shrimp, Aristaeomorpha foliacea

(2020) Georgia Soultani et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein, amino acid and mineral composition of some edible insects from Thailand

(2019) R. Köhler et al.   JOURNAL OF ASIA-PACIFIC ENTOMOLOGY

Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening

(2019) Yuanhuai Peng et al.   FOOD CHEMISTRY

Flavor characteristics of shrimp sauces with different fermentation and storage time

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

Toxic and essential trace element concentrations in the freshwater shrimp Macrobrachium amazonicum in the Lower Amazon, Brazil

(2019) Fabio Edir Amaral Albuquerque et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Discrimination and growth tracking of fungi contamination in peaches using electronic nose

(2018) Qiang Liu et al.   FOOD CHEMISTRY

Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate

(2018) Zilin Yu et al.   FOOD RESEARCH INTERNATIONAL

Application of electronic tongue for fresh foods quality evaluation: A review

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Aptamer facilitated purification of functional proteins

(2018) Stanislav S. Beloborodov et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

(2018) Ruijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

(2018) Yijin Yang et al.   FOOD CHEMISTRY

The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem

(2017) Longteng Zhang et al.   FOOD CHEMISTRY

Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD

(2016) Wei-Qiang Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste

(2014) Wenhong Cao et al.   FOOD CHEMISTRY

Post-Mortem Changes of Silver Carp (Hypophthalmichthys Molitrix) Stored at 0°C Assessed by Electrical Conductivity

(2014) Ce Shi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products

(2013) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

(2013) Charles Odilichukwu R. Okpala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recovery of protein, chitin, carotenoids and glycosaminoglycans from Pacific white shrimp (Litopenaeus vannamei) processing waste

(2011) Thiago B. Cahú et al.   PROCESS BIOCHEMISTRY

Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste (Farfantepenaeus paulensis)

(2010) Andrea Pilar Sánchez-Camargo et al.   JOURNAL OF FOOD ENGINEERING

Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)

(2010) Chodsana Sriket et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate

(2008) Wenhong Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis

(2007) Wenhong Cao et al.   FOOD CHEMISTRY

Effects of retort conditions on ATP-related compounds in pouched fish muscle

(2007) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY