Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

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

(2021) Yingying Shen et al.   FOOD CHEMISTRY

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

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

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

Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea )

(2019) Fen Zhou et al.   Food Science & Nutrition

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

Quality parameters of black carp ( Mylopharyngodon piceus ) raised in lotic and lentic freshwater systems

(2018) Yves Harimana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of non-volatile taste components in commercial soy sauces

(2018) Yan Kong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products

(2017) Jiuxiang Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

(2017) Yan Kong et al.   JOURNAL OF FOOD SCIENCE

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio ) during refrigerated (4 °C) storage

(2016) Qian Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of 10 nucleotides and related compounds in Litopenaeus vannamei during chilled storage by HPLC-DAD

(2016) Wei-Qiang Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of irradiation on the degradation of nucleotides in turkey meat

(2016) Xi Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment

(2014) Lucia Bagnasco et al.   FOOD CHEMISTRY

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

A simple liquid chromatography coupled to quadrupole time of flight mass spectrometry method for macrolide determination in tilapia fillets

(2014) Marcela Sismotto et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

(2012) Mei-Xiu Zhang et al.   FOOD CHEMISTRY

Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage

(2008) C.O. Mohan et al.   Innovative Food Science & Emerging Technologies