Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

(2021) Marta Navarro et al.   FOOD CHEMISTRY

Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

(2021) Bing Xia et al.   FOOD CHEMISTRY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

(2020) Christina Charmpi et al.   FOOD MICROBIOLOGY

Characterization and evaluation of umami taste: A review

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

A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus

(2020) Shahneela Mazhar et al.   Frontiers in Microbiology

Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

(2020) Ramona Bosse et al.   EUROPEAN FOOD RESEARCH AND 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

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

(2020) Juan Yang et al.   FOOD CHEMISTRY

Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties

(2020) Nancydeep Kaur et al.   FOOD CHEMISTRY

Free fatty acids responsible for characteristic aroma in various sauced-ducks

(2020) Chenlan Xia et al.   FOOD CHEMISTRY

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

(2020) Qi Zhang et al.   FOOD MICROBIOLOGY

Peptidomics: new trends in food science

(2020) Serena Martini et al.   Current Opinion in Food Science

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

(2019) M. López-Pedrouso et al.   FOOD RESEARCH INTERNATIONAL

Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

(2019) Jun Chen et al.   SENSORS

Variations in 1-octen-3-ol and lipoxygenase gene expression in the oyster mushroom Pleurotus ostreatus according to fruiting body development, tissue specificity, maturity, and postharvest storage

(2019) Yuji Tasaki et al.   MYCOSCIENCE

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

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

(2019) Jianan Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes

(2019) Shuangping Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of characteristic volatile markers and their relation to Staphylococcus aureus growth status in pork

(2019) K.L. Hu et al.   MEAT SCIENCE

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

(2018) Yanshun Xu et al.   FOOD CHEMISTRY

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

(2018) Jianan Zhang et al.   FOOD CHEMISTRY

Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing

(2017) L.C. Roseiro et al.   FOOD CHEMISTRY

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

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

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

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

(2016) Dandan Zhao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Growth of halophilic microorganisms and histamine content in dried salt-cured cod (Gadus morhua L.) stored at elevated temperature

(2015) Grete Lorentzen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE