Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

Effects of dietary Nannochloropsis oculata on growth performance, serum biochemical parameters, immune responses, and resistance against Aeromonas veronii challenge in Nile tilapia (Oreochromis niloticus)

(2020) Mohamed F. Abdelghany et al.   FISH & SHELLFISH IMMUNOLOGY

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

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

(2019) Cuiping Shi et al.   FOOD CHEMISTRY

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

Decreased global myocardial perfusion at adenosine stress as a potential new biomarker for microvascular disease in systemic sclerosis: a magnetic resonance study

(2018) Tom Gyllenhammar et al.   BMC Cardiovascular Disorders

Phospholipids composition and molecular species of large yellow croaker ( Pseudosciaena crocea ) roe

(2018) Peng Liang et al.   FOOD CHEMISTRY

Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components

(2017) Dan Xie et al.   FOOD CHEMISTRY

Analysis of Lysophospholipid Content in Low Phytate Rice Mutants

(2017) Chuan Tong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive fatty acids in mantis shrimp, crab and caramote prawn: Their content and distribution among the main lipid classes

(2017) Michele Balzano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Obesity: Role for creatine metabolism in energy expenditure

(2017) Claire Greenhill   Nature Reviews Endocrinology

Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages

(2017) Digar Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Proteomic study of the effect of different cooking methods on protein oxidation in fish fillets

(2017) Lyulin Hu et al.   RSC Advances

Targeting Adenosine Receptors for the Treatment of Cardiac Fibrosis

(2017) Elizabeth A. Vecchio et al.   Frontiers in Pharmacology

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

Effect of different cooking methods on vitamins, minerals and nutritional quality indices of orange-spotted grouper (Epinephelus coioides)

(2016) Zahra Momenzadeh et al.   Journal of Food Measurement and Characterization

Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids from Fillets of Atlantic Salmon (Salmo Salar) Fed Vegetable and Fish Oil Blends

(2015) Noemi Ruiz-Lopez et al.   Marine Drugs

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Autonomous Metabolomics for Rapid Metabolite Identification in Global Profiling

(2014) H. Paul Benton et al.   ANALYTICAL CHEMISTRY

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Differentiating Organic and Conventional Sage by Chromatographic and Mass Spectrometry Flow Injection Fingerprints Combined with Principal Component Analysis

(2013) Boyan Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary arginine supplementation enhances antioxidative capacity and improves meat quality of finishing pigs

(2008) Xianyong Ma et al.   AMINO ACIDS

Impact of processing on the taurine content in processed seafood and their corresponding unprocessed raw materials

(2008) Bjørn T. Dragnes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION