Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis

Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)

(2022) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

Microbial community changes induced by a newly isolated salt-tolerant Tetragenococcus muriaticus improve the volatile flavor formation in low-salt fish sauce

(2022) Chunsheng Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats

(2022) Xingchen Li et al.   FOOD RESEARCH INTERNATIONAL

Whole-Genome Sequencing of a Potential Ester-Synthesizing Bacterium Isolated from Fermented Golden Pomfret and Identification of Its Lipase Encoding Genes

(2022) Huifang Wang et al.   Foods

Monitoring quality changes in dry‐cured mutton ham during processing

(2021) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Differences in lipid composition of Bigeye tuna (Thunnus obesus) during storage at 0 °C and 4 °C

(2021) Xin-Yun Wang et al.   FOOD RESEARCH INTERNATIONAL

Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage

(2021) Zhen Yang et al.   FOOD CONTROL

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

Blue food demand across geographic and temporal scales

(2021) Rosamond L. Naylor et al.   Nature Communications

Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves

(2021) Yuanyuan Hu 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

Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes

(2021) Carolina Medeiros Vicentini-Polette et al.   Food Chemistry-X

Changes in volatile flavor of yak meat during oxidation based on multi-omics

(2021) Qun Huang et al.   FOOD CHEMISTRY

Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary, China

(2020) Xiyang Zhang et al.   PLoS One

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

(2020) Julliane Carvalho Barros et al.   Foods

TBtools: An Integrative Toolkit Developed for Interactive Analyses of Big Biological Data

(2020) Chengjie Chen et al.   Molecular Plant

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

(2020) Bing Zhao et al.   Food Science and Human Wellness

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages

(2020) Yaqing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose

(2020) Kangni Chen et al.   FOOD CHEMISTRY

Free fatty acids responsible for characteristic aroma in various sauced-ducks

(2020) Chenlan Xia et al.   FOOD CHEMISTRY

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

(2020) Peng Tian et al.   FOOD CHEMISTRY

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage

(2020) Qi Zhang et al.   FOOD MICROBIOLOGY

Variations in 1-octen-3-ol and lipoxygenase gene expression in the oyster mushroom Pleurotus ostreatus according to fruiting body development, tissue specificity, maturity, and postharvest storage

(2019) Yuji Tasaki et al.   MYCOSCIENCE

Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

(2019) Chang Chang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation

(2019) Huan Bian et al.   FOOD CHEMISTRY

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

(2018) Yanshun Xu et al.   FOOD CHEMISTRY

Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life

(2018) Hongkai Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipid oxidation in meat: mechanisms and protective factors – a review

(2018) Ana Beatriz AMARAL et al.   Food Science and Technology

Production of hydroxyl radicals and their relationship with phenolic compounds in white wines

(2018) Katherine Márquez et al.   FOOD CHEMISTRY

Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

(2018) Ying Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan 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

Meat flavour in pork and beef – From animal to meal

(2017) Margit D. Aaslyng et al.   MEAT SCIENCE

Lipid oxidation and fatty acid composition in salt-dried yellow croaker (Pseudosciaena polyactis) during processing

(2017) Qiuxing Cai et al.   Journal of Ocean University of China

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process

(2015) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

(2015) Carolina Pugliese et al.   MEAT SCIENCE

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

(2014) Roberto Bermúdez et al.   FOOD CONTROL

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

Role of moisture on the lipid oxidation determined by D2O in a linoleic acid model system

(2013) Ji Young Kim et al.   FOOD CHEMISTRY

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

A Review on Fish Lipid: Composition and Changes During Cooking Methods

(2011) Y. Moradi et al.   Journal of Aquatic Food Product Technology

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Lipolysis and lipid oxidation in bacon during curing and drying–ripening

(2010) Guofeng Jin et al.   FOOD CHEMISTRY

Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder

(2009) M.A. Lloyd et al.   JOURNAL OF DAIRY SCIENCE

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL