Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein

Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

(2020) Di Zhang et al.   Journal of Aquatic Food Product Technology

UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms

(2020) Guilherme C. L. Reis et al.   Food Analytical Methods

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

(2020) Ishamri Ismail et al.   FOOD CHEMISTRY

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Diagnosis of co-infection with white spot syndrome virus and Aeromonas veronii in red swamp crayfish Procambarus clarkii

(2020) Gaoliang Yuan et al.   AQUACULTURE

BFRs (PBDEs and HBCDs) in freshwater species from Lake Trasimeno (Italy): The singular case of HBCDs in red swamp crayfish

(2020) Tamara Tavoloni et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

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

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

(2018) C. Pérez-Santaescolástica et al.   FOOD RESEARCH INTERNATIONAL

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

(2018) Jackie B. Lipkowitz et al.   JOURNAL OF DAIRY SCIENCE

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

(2018) Young-Hwa Hwang et al.   Korean Journal for Food Science of Animal Resources

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

Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp (hypophthalmichthys molitrix) during thermal treatment and storage

(2017) Ce Shi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Plant protein blends in diets for Senegalese sole affect skeletal muscle growth, flesh texture and the expression of related genes

(2016) Luisa M.P. Valente et al.   AQUACULTURE

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

Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS

(2016) Natalia P Vidal et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

(2015) Xiangjin Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

SIFT-MS analysis of Iberian hams from pigs reared under different conditions

(2015) Ana I. Carrapiso et al.   MEAT SCIENCE

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

(2014) Sara Corral et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fishmeal can be totally replaced by plant protein blend at two protein levels in diets of juvenile Siberian sturgeon,Acipenser baeriiBrandt

(2013) B. Yun et al.   AQUACULTURE NUTRITION

Effects of carnosine supplementation to an all-plant protein diet for rainbow trout (Oncorhynchus mykiss)

(2012) G. Scott Snyder et al.   AQUACULTURE

Increasing dietary plant proteins affects growth performance and ammonia excretion but not digestibility and gut histology in turbot (Psetta maxima) juveniles

(2011) Alessio Bonaldo et al.   AQUACULTURE

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

(2010) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE