Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)

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

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry

(2021) Samad Tavakoli et al.   Reviews in Fisheries Science & Aquaculture

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

(2021) Yueqi Wang et al.   FOOD RESEARCH INTERNATIONAL

Sprouting improves the flavour quality of faba bean flours

(2021) Rami Akkad et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Organic Compounds Profile in White Sturgeon (Acipenser transmontanus) Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction

(2020) Annalaura Lopez et al.   MOLECULES

Description of four Apiotrichum and two Cutaneotrichosporon species isolated from guano samples from bat-inhabited caves in Japan

(2020) Masako Takashima et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Kinetic models to understand the coexistence of formation and decomposition of hydroperoxide during lipid oxidation

(2020) Xu Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

(2020) Małgorzata Ziarno et al.   Microorganisms

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

(2020) Wentao Zhang et al.   FOOD CHEMISTRY

(E)-2-Heptenal in Soymilk: A Nonenzymatic Formation Route and the Impact on the Flavor Profile

(2020) Xiaoxiao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Untargeted Screening of EPA/DHA Structured Phospholipids in Krill Oil by Chain-Lock-Driven Hydrophilic Interaction Liquid Chromatography Tandem Mass Spectrometry

(2020) Kang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced biocontrol of fruit rot on muskmelon by combination treatment with marine Debaryomyces hansenii and Stenotrophomonas rhizophila and their potential modes of action

(2019) Tomas Rivas-Garcia et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice

(2019) Xueli Pang et al.   FOOD CHEMISTRY

The future of caviar production on the light of social changes: a new dawn for caviar?

(2018) Benedetto Sicuro   Reviews in Aquaculture

Quantitative analysis of chemoresistance-inducing fatty acid in food supplements using UHPLC–ESI-MS/MS

(2018) Jörg Schlotterbeck et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Controlling of geosmin and 2‐methylisoborneol induced off‐flavours in recirculating aquaculture system farmed fish—A review

(2018) Petra C. Lindholm‐Lehto et al.   AQUACULTURE RESEARCH

Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation

(2018) Kai Chen et al.   FOOD CONTROL

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

(2018) Xinxing Xu et al.   Frontiers in Microbiology

Microbiological and chemical investigation of caviar at retail

(2015) Kathrin Oeleker et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Comparison of the Volatiles Formed by Oxidation of Phosphatidylcholine to Triglyceride in Model Systems

(2014) Li Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference

(2014) Allison K. Baker et al.   JOURNAL OF FOOD SCIENCE

Identification of volatiles from oxidised phosphatidylcholine molecular species using headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC-MS)

(2013) Li Zhou et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Molecular and Morphological Identification of Fungal Species Isolated from Bealmijang Meju

(2011) Ji Yeun Kim   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Identification and kinetics of oxidized compounds from phosphatidylcholine molecular species

(2009) Julie Le Grandois et al.   FOOD CHEMISTRY

Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

(2008) Fabio Caprino et al.   ANALYTICA CHIMICA ACTA