Insights into the characteristics and molecular transformation of lipids in Litopenaeus vannamei during drying from combined lipidomics

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

(2022) Zhongqin Chen et al.   FOOD CHEMISTRY

Performance evaluation of PV powered solar tunnel dryer integrated with a mobile alert system for shrimp drying

(2022) S. Murali et al.   SOLAR ENERGY

Interfacial Dynamics in Lipid Membranes: The Effects of Headgroup Structures

(2021) Mason L. Valentine et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Molecular mechanism of lipid transformation in cold chain storage of Tan sheep

(2021) Wei Jia et al.   FOOD CHEMISTRY

Analysis of lipidomics profile of Carya cathayensis nuts and lipid dynamic changes during embryonic development

(2021) Chunying Huang et al.   FOOD CHEMISTRY

Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein

(2021) Jie Mi et al.   FOOD HYDROCOLLOIDS

Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

(2020) Yanting Chen et al.   Food and Bioprocess Technology

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

(2020) Jian‐Gang Ling et al.   JOURNAL OF FOOD SCIENCE

Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics

(2020) Jia Li et al.   FOOD CHEMISTRY

Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy

(2020) Yunpeng Hu et al.   FOOD CHEMISTRY

Relationship between lipid and protein oxidation in fish

(2019) Nima Hematyar et al.   AQUACULTURE RESEARCH

The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying

(2019) Cyprian Ogombe Odoli et al.   Food Science & Nutrition

Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process

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

Ceramide phosphoethanolamine, an enigmatic cellular membrane sphingolipid

(2019) Anastasija Panevska et al.   BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES

Comparative Lipid Profile Analysis of Four Fish Species by UPLC-Q-TOF-MS

(2019) xuesong wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder

(2019) Shabnam Hamzeh et al.   Journal of Aquatic Food Product Technology

Invited review: Sphingolipid biology in the dairy cow: The emerging role of ceramide

(2019) J.W. McFadden et al.   JOURNAL OF DAIRY SCIENCE

Growth and Lipidomic Responses of Juvenile Pacific White Shrimp Litopenaeus vannamei to Low Salinity

(2019) Maoxian Huang et al.   Frontiers in Physiology

Physiochemical and rheological properties of oxidized Japanese seerfish ( Scomberomorus niphonius ) myofibrillar protein

(2019) Jinfeng Pan et al.   JOURNAL OF FOOD BIOCHEMISTRY

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

(2019) Mirja Kaizer Ahmmed et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Modification of proteins by reactive lipid oxidation products and biochemical effects of lipoxidation

(2019) Corinne M. Spickett et al.   Essays in Biochemistry

Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

(2018) Shu-ling Xu et al.   ELECTROPHORESIS

Effects of chitosan coatings incorporating with free or nano-encapsulated Satureja plant essential oil on quality characteristics of lamb meat

(2018) Mahdieh Pabast et al.   FOOD CONTROL

Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum ) cultivars

(2018) Vaibhav Kumar Maurya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions

(2018) F. Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system

(2018) Shulan Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

n-3 Polyunsaturated Fatty Acids: Promising Nutrients for Preventing Cardiovascular Disease

(2017) Shusuke Yagi et al.   Journal of Atherosclerosis and Thrombosis

Bioactive fatty acids in mantis shrimp, crab and caramote prawn: Their content and distribution among the main lipid classes

(2017) Michele Balzano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ω-3 Polyunsaturated fatty acids and their cytochrome P450-derived metabolites suppress colorectal tumor development in mice

(2017) Weicang Wang et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Mass-spectrometry-based lipidomics

(2017) Ting Hu et al.   JOURNAL OF SEPARATION SCIENCE

Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices

(2017) Jing-Rong Cheng et al.   MEAT SCIENCE

Effects of dietary glucocerebrosides from sea cucumber on the brain sphingolipid profiles of mouse models of Alzheimer's disease

(2017) Yu Song et al.   Food & Function

Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying

(2016) Manat Chaijan et al.   DRYING TECHNOLOGY

Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

(2016) Deysi Cando et al.   Food and Bioprocess Technology

Kinetics of heat induced muscle protein denaturation of brown shrimp ( Crangon crangon )

(2016) Thomas Verhaeghe et al.   JOURNAL OF FOOD ENGINEERING

The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

(2016) Hongsheng Chen et al.   MEAT SCIENCE

DAG tales: the multiple faces of diacylglycerol—stereochemistry, metabolism, and signaling

(2015) Thomas Oliver Eichmann et al.   CELLULAR AND MOLECULAR LIFE SCIENCES

Lipid Adaptation of Shrimp Rimicaris exoculata in Hydrothermal Vent

(2015) Si Zhu et al.   LIPIDS

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

(2015) Xiangjin Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant–cryoprotectant: A review

(2015) Mehdi Nikoo et al.   Journal of Functional Foods

Comparative study of DHA-enriched phospholipids and EPA-enriched phospholipids on metabolic disorders in diet-induced-obese C57BL/6J mice

(2013) Xiaofang Liu et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets

(2013) Jaime Ortiz et al.   FOOD CHEMISTRY

Fish oil replacement in finfish nutrition

(2009) Giovanni M. Turchini et al.   Reviews in Aquaculture

Mass spectrometry analysis of oxidized phospholipids

(2008) M. Rosário M. Domingues et al.   CHEMISTRY AND PHYSICS OF LIPIDS