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

The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

(2015) Xiaoqing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles

(2015) Jiwang Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

(2015) F.L. Moreno et al.   JOURNAL OF FOOD ENGINEERING

Grass carp prolactin: Molecular cloning, tissue expression, intrapituitary autoregulation by prolactin and paracrine regulation by growth hormone and luteinizing hormone

(2015) Chengyuan Lin et al.   MOLECULAR AND CELLULAR ENDOCRINOLOGY

Effects of dietary arachidonic acid (ARA) on lipid metabolism and health status of juvenile grass carp, Ctenopharyngodon idellus

(2014) Jingjing Tian et al.   AQUACULTURE

Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

(2014) Mengqi Ye et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes

(2013) Hong Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

(2013) Xiaofei Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

The influence of combined emulsifier 2 in 1 on physical and crystallization characteristics of edible fats

(2011) Ivana Radujko et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of the type of frying oil on volatile compounds of goatfish (Upeneus pori) during cold storage

(2011) Gülsün Özyurt et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Mechanistic Insights into Furan Formation in Maillard Model Systems

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality

(2010) Diana Ansorena et al.   JOURNAL OF FOOD SCIENCE

Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

(2010) Nuray Erkan et al.   JOURNAL OF MEDICINAL FOOD

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

(2009) Danaé Larsen et al.   FOOD CHEMISTRY