Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

(2021) Rui Li et al.   FOOD CHEMISTRY

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

Flavor profile of dried shrimp at different processing stages

(2021) Mengyue Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

(2020) Xinyi Wen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

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

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

(2020) Renata Abadia Reis Rocha et al.   JOURNAL OF FOOD SCIENCE

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing

(2019) Jian Zhang et al.   FOOD RESEARCH INTERNATIONAL

Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

(2019) Kangni Chen et al.   FOOD CHEMISTRY

Nondestructive Determination of Salmon Fillet Freshness During Storage at Different Temperatures by Electronic Nose System Combined with Radial Basis Function Neural Networks

(2019) Zhixin Jia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A novel calcium-binding peptide from Antarctic krill protein hydrolysates and identification of binding sites of calcium-peptide complex

(2018) Hu Hou et al.   FOOD CHEMISTRY

Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3

(2018) Yali Dang et al.   FOOD CHEMISTRY

Identification of volatile compounds in Antarctic krill (Euphausia superba) using headspace solid-phase microextraction and GC-MS

(2017) Yan Fan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

(2016) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes

(2016) Bee Lynn Chew et al.   PLANT CELL REPORTS

Application of ion mobility spectrometry for the determination of tramadol in biological samples

(2014) Ali Sheibani et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC–FLD

(2013) Guang Chen et al.   FOOD CHEMISTRY

DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES

(2012) P.P. LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

Methods for extracting the taste compounds from water soluble extract of Jinhua ham

(2008) Ya Li Dang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of flavor components in shrimpLitopenaeus vannameicultured in sea water and low salinity water

(2008) Mengqing LIANG et al.   FISHERIES SCIENCE