Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

(2020) Shanshan Shi et al.   Food Science & Nutrition

Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue

(2020) Zhengyi Hu et al.   CZECH JOURNAL OF FOOD SCIENCES

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

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

(2020) Dongni Li et al.   FOOD CHEMISTRY

Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting

(2020) Yifan Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

(2020) Jiaying Qin et al.   Food Science & Nutrition

Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)

(2020) Zelin Duan et al.   AQUACULTURE

Heritability of immunity traits and disease resistance of bighead catfish, Clarias macrocephalus Günther, 1864

(2019) Prapansak Srisapoome et al.   FISH & SHELLFISH IMMUNOLOGY

Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage

(2019) Meng Dong et al.   FOOD CHEMISTRY

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)

(2019) Hongli Wang et al.   Journal of Food Measurement and Characterization

Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

(2018) Ning Ma et al.   CyTA-Journal of Food

Development and characterization of a high quality plum tomato essence

(2018) Yaozhou Zhu et al.   FOOD CHEMISTRY

Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods

(2018) Ning Ma et al.   CyTA-Journal of Food

Study on changes in the quality of grass carp in the process of postmortem

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

(2017) Han Lu et al.   FOOD CHEMISTRY

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp ( Hypophthalmichthys nobilis )

(2016) Tao Zhang et al.   Innovative Food Science & Emerging Technologies

Characterisation of volatile compounds of farmed soft-shelled turtle (Pelodiscus sinensis) by solid-phase microextraction and the influence of matrix pH on the release of volatiles

(2016) Yanqun Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of taste masking effect of diclofenac using sweeteners and cyclodextrin by a potentiometric electronic tongue

(2016) Joanna Lenik et al.   JOURNAL OF ELECTROANALYTICAL 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

Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

(2015) Shota Tanimoto et al.   FISHERIES SCIENCE

Lipolysis and lipid oxidation caused byStaphylococcus xylosus135 andSaccharomyces cerevisiae31 isolated from Suan yu, a traditional Chinese low-salt fermented fish

(2015) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

(2013) Ya LIU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors

(2013) Xiaojing Tian et al.   JOURNAL OF FOOD ENGINEERING

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats

(2013) Mohamed A. Rabie et al.   MEAT SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Comparison of non-volatile compounds and sensory characteristics of Chinese mitten crabs (Eriocheir sinensis) reared in lakes and ponds: Potential environmental factors

(2012) Li Kong et al.   AQUACULTURE

Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C

(2012) Hui Hong et al.   FOOD CHEMISTRY

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

(2009) Ana Fuentes et al.   FOOD CHEMISTRY

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli 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