Changes in lipid profiles and volatile compounds of shrimp ( Penaeus vannamei ) submitted to different cooking methods

Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network

(2021) Yue Zhao et al.   FOOD RESEARCH INTERNATIONAL

Environmental salinity and dietary lipid nutrition strategy: effects on flesh quality of the marine euryhaline crab Scylla paramamosain

(2021) Jiaxiang Luo et al.   FOOD CHEMISTRY

Precursors of volatile organics in foxtail millet (Setaria italica) porridge: The relationship between volatile compounds and five fatty acids upon cooking

(2021) Pengliang Li et al.   JOURNAL OF CEREAL SCIENCE

Flavor profile of dried shrimp at different processing stages

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

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

(2021) Xiaoying Luo et al.   FOOD CHEMISTRY

Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4°C in Taiwan

(2021) Yi-Chen Lee et al.   FOOD CONTROL

Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing

(2020) Xina Yu et al.   Innovative Food Science & Emerging Technologies

Plasmalogen fingerprint alteration and content reduction in beef during boiling, roasting, and frying

(2020) Yue Wu et al.   FOOD CHEMISTRY

Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics

(2020) Cong Li et al.   FOOD RESEARCH INTERNATIONAL

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in pacific white shrimp preservation

(2020) Yun-Fang Qian et al.   FOOD CONTROL

Change of lipids in whelks (Neptunea arthritica cumingi Crosse and Neverita didyma) during cold storage

(2020) Man-Man Yu et al.   FOOD RESEARCH INTERNATIONAL

Free fatty acids responsible for characteristic aroma in various sauced-ducks

(2020) Chenlan Xia et al.   FOOD CHEMISTRY

Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

(2019) Mingwu Zang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

(2019) Nabila Begum et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma

(2019) Kai-Qi Gang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids

(2019) Tian-Tian Zhang et al.   PROGRESS IN LIPID RESEARCH

Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

(2019) Deyang Li et al.   FOOD CHEMISTRY

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

(2018) Ruijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

(2018) Yui Okabe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

(2018) Xiu-Ping Dong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

(2017) Edibe S. Erten et al.   FOOD CHEMISTRY

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

(2017) O.P. Soladoye et al.   FOOD RESEARCH INTERNATIONAL

Post-extraction algal residue in beef steer finishing diets: II. Beef flavor, fatty acid composition, and tenderness

(2017) J.C. Morrill et al.   Algal Research-Biomass Biofuels and Bioproducts

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)

(2016) Yanshun Xu et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

(2013) Satvir Sekhon-Loodu et al.   FOOD CHEMISTRY

Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans

(2013) Dyah H. Wardhani et al.   FOOD CHEMISTRY

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

(2013) Sabrina Macé et al.   FOOD MICROBIOLOGY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

(2013) María Gómez et al.   MEAT SCIENCE

A Review on Fish Lipid: Composition and Changes During Cooking Methods

(2011) Y. Moradi et al.   Journal of Aquatic Food Product Technology

Lard detection based on fatty acids profile using comprehensive gas chromatography hyphenated with time-of-flight mass spectrometry

(2010) Dias Indrasti et al.   FOOD CHEMISTRY

Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods

(2010) Sadettin Turhan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Dietary intake of total marine n-3 polyunsaturated fatty acids, eicosapentaenoic acid, docosahexaenoic acid and docosapentaenoic acid and the risk of acute coronary syndrome – a cohort study

(2009) Albert M. Joensen et al.   BRITISH JOURNAL OF NUTRITION

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

(2008) A.U. Türkkan et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY