Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

(2021) Jibing Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

(2021) Wenhui Zhu et al.   FOOD RESEARCH INTERNATIONAL

Analytical methods for determining the peroxide value of edible oils: A mini-review

(2021) Na Zhang et al.   FOOD CHEMISTRY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution

(2020) Jie Ma et al.   FOOD CHEMISTRY

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

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

(2020) Long Zhang et al.   FOOD CHEMISTRY

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

(2020) Chunsheng Liu et al.   FOOD CHEMISTRY

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

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

A metabolomics approach using LC TOF-MS to evaluate oxidation levels of edible oils

(2019) Katsuhito Hori et al.   Food Analytical Methods

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

(2019) Yueqi Wang et al.   FOOD CHEMISTRY

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs

(2019) Stephanie M. Fowler et al.   MEAT SCIENCE

Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle

(2019) Hong-Kai Xie et al.   FOOD CHEMISTRY

Amino acid variations in polymorphic noble scallops, Chlamys nobilis

(2019) Kar Soon Tan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Intestinal microbiome affects the distinctive flavor of Chinese mitten crabs in commercial farms

(2018) Hui Tao et al.   AQUACULTURE

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

(2018) Chunsheng Liu et al.   FISHERIES SCIENCE

Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products

(2018) Jia-Run Han et al.   FOOD CHEMISTRY

The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor

(2018) Jie Song et al.   JOURNAL OF FOOD BIOCHEMISTRY

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

(2017) Gebrehawerya B. Mezgebo et al.   FOOD CHEMISTRY

Molecular nutritional characteristics of vinasse pike eel (Muraenesox cinereus) during pickling

(2017) Daian Chen et al.   FOOD CHEMISTRY

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

(2017) Yan Kong et al.   FOOD RESEARCH INTERNATIONAL

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

(2016) Jin Yue et al.   FOOD CHEMISTRY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Antioxidative Effect of Rainbow Sardine (Dussumieria acuta) Protein Hydrolysate on Lipid and Protein Oxidation in Black Pomfret (Parastromateus niger) Fillet by Glazing

(2013) Ali Taheri   Journal of Aquatic Food Product Technology

Ascorbic acid degradation and color changes in acerola pulp during ohmic heating: Effect of electric field frequency

(2013) Giovana Domeneghini Mercali et al.   JOURNAL OF FOOD ENGINEERING