Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Higher Straight-Chain Aliphatic Aldehydes: Importance as Odor-Active Volatiles in Human Foods and Issues for Future Research

(2019) Satoshi Tsuzuki   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

(2019) Ewa Rasinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review

(2019) Juan Yang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Red drum Sciaenops ocellatus growth and expression of bile salt-dependent lipase in response to increasing dietary lipid supplementation

(2018) Mayra L. González-Félix et al.   FISH PHYSIOLOGY AND BIOCHEMISTRY

Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

(2018) Man Zhang et al.   FOOD RESEARCH INTERNATIONAL

Differential metabolism of L–phenylalanine in the formation of aromatic volatiles in melon ( Cucumis melo L.) fruit

(2018) Itay Gonda et al.   PHYTOCHEMISTRY

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis)

(2017) Shuang Ren et al.   Journal of Aquatic Food Product Technology

Volatile compounds in hilsa (Tenualosa ilisha , Hamilton) as detected by static headspace gas chromatography and mass spectrometry

(2017) Satabdi Ganguly et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

Mechanisms of volatile production from amino acid esters by irradiation

(2016) Xi Feng et al.   FOOD RESEARCH INTERNATIONAL

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low-Salt Fermented Fish

(2015) Xuefeng Zeng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

(2015) Yali Dang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory characteristics and nutritional value of red drumSciaenops ocellatusreared in freshwater and seawater conditions

(2013) Mariel Gullian Klanian et al.   AQUACULTURE RESEARCH

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance, flesh quality and liver histology of Japanese seabass (Lateolabrax japonicus)

(2012) Liang Hu et al.   AQUACULTURE

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

(2012) Muhammad Inam Afzal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

(2010) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

(2010) Jinjie Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck

(2007) Weimin Xu et al.   FOOD CHEMISTRY