Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

Quality control of Zingiberis Rhizoma and its processed products by UHPLC-Q-TOF/MS-based non-targeted metabonomics combining with SIBDV method

(2022) Guiren Xue et al.   FOOD RESEARCH INTERNATIONAL

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

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis

(2021) Long Zhang 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

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

Enhancing l-glutamine production in Corynebacterium glutamicum by rational metabolic engineering combined with a two-stage pH control strategy

(2021) Qinglan Lv et al.   BIORESOURCE TECHNOLOGY

Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

(2021) Dandan Zhao et al.   FOOD CHEMISTRY

Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu)

(2021) Jingui Liu et al.   FOOD CHEMISTRY

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

(2021) Ai Huang et al.   FOOD CHEMISTRY

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

(2021) Qian Chen et al.   FOOD RESEARCH INTERNATIONAL

Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews

(2021) Mei Zhi Alcine Chan et al.   FOOD RESEARCH INTERNATIONAL

The age-dependent variations for fatty acid composition and sensory quality of chicken meat and associations between gene expression patterns and meat quality

(2021) Jingjing Li et al.   Livestock Science

Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu

(2021) Zhaoxia Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS

(2021) Binghong Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of dietary nicotinic acid supplementation on meat quality, carcass characteristics, lipid metabolism, and tibia parameters of Wulong geese

(2021) Beibei Zhang et al.   POULTRY SCIENCE

Characterization and evaluation of umami taste: A review

(2020) Wenli Wang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

GC/MS-based metabolomics study to investigate differential metabolites between ale and lager beers

(2020) Seung-Ho Seo et al.   Food Bioscience

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

(2020) Zhaoxia Yang et al.   Food Bioscience

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

Aliphatic organic acids and sugars in seven edible ripening stages of juçara fruit (Euterpe edulis Martius)

(2020) Mayara Schulz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

(2020) Qian Chen et al.   MEAT SCIENCE

Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

(2020) Arezou Aliasl khiabani et al.   FOOD CHEMISTRY

Gallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis

(2020) Man-Tong Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash

(2020) Nahar Sabikun 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

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe

(2018) Alaa El-Din Ahmed Bekhit et al.   FOOD CHEMISTRY

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Advancement and prospects of bioinformatics analysis for studying bioactive peptides from food-derived protein: Sequence, structure, and functions

(2018) Maolin Tu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

(2017) Hee Yeon Jung et al.   JOURNAL OF SENSORY STUDIES

Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

(2017) Paulina Kęska et al.   JOURNAL OF SENSORY STUDIES

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

The optimal stocking density for hybrid ofSiniperca chuatsi(♀) ×Siniperca scherzeri(♂) mandarin fish fed minced prey fish

(2015) Liwei Liu et al.   AQUACULTURE RESEARCH

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

(2015) Inna Petrova et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination and quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in commercial soy sauces

(2013) Motonaka Kuroda et al.   FOOD CHEMISTRY

Gustatory sensation of l- and d-amino acids in humans

(2012) Misako Kawai et al.   AMINO ACIDS