Effect of coating on flavor metabolism of fish under different storage temperatures

Effect of different stocking densities on fish growth performance: A meta-analysis

(2021) Lisen Li et al.   AQUACULTURE

Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods

(2020) Kashif Ghafoor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants

(2020) Xin Li et al.   Food Science & Nutrition

Preservation of aquatic food using edible films and coatings containing essential oils: a review

(2020) Fereidoon Shahidi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

(2020) Xiaowei Lou et al.   FOOD CONTROL

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

(2020) Peiyu Wei et al.   FOOD CHEMISTRY

Effect of fatty acids on the flavor formation of fish sauce

(2020) Anzi Ding et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork

(2020) Parya Ezati et al.   FOOD CHEMISTRY

Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites

(2019) Giselle Pereira Cardoso et al.   MEAT SCIENCE

Detectability of the degree of freeze damage in meat depends on analytic-tool selection

(2019) Bjørg Egelandsdal et al.   MEAT SCIENCE

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

(2019) Aslı Aksoy et al.   Foods

Effectiveness of lysozyme coatings and 1-MCP treatments on storage and preservation of kiwifruit

(2019) Fangxu Xu et al.   FOOD CHEMISTRY

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

(2019) Min Xu 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

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

(2018) Xinyu Sun et al.   FOOD CHEMISTRY

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

(2018) Ana Carolina Pelaes Vital et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Safety and quality assessment of roasted pork loin obtained BY COOK-CHILL system and packed in modified atmosphere

(2018) Maria J. Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavored oven bags for cooking meat based on proteins

(2018) Luciana Di Giorgio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

(2017) Mahesha M. Poojary et al.   FOOD CHEMISTRY

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus ) Fillets

(2016) Jin-Lin Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC-MS

(2016) Jin-Lin Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   TheScientificWorldJOURNAL

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   Scientific World Journal

Multisensory Flavor Perception

(2015) Charles Spence   CELL

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure

(2015) Diaa Sharedeh et al.   MEAT SCIENCE

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

(2014) Sajid Maqsood et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY