Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns

Flavor Characteristics of Different Crops of Laver (Porphyra yezoensis) During One Harvest Cycle

(2021) Rong Cao et al.   Journal of Ocean University of China

Ultrasound use as a pretreatment for shrimp ( Litopenaeus vannamei ) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

(2021) Georgina Guadalupe Castañeda‐López et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Environmental salinity and dietary lipid nutrition strategy: effects on flesh quality of the marine euryhaline crab Scylla paramamosain

(2021) Jiaxiang Luo et al.   FOOD CHEMISTRY

Changes in taste substances during fermentation of fish sauce and the correlation with protease activity

(2021) Wenhui Zhu et al.   FOOD RESEARCH INTERNATIONAL

Flavor profile of dried shrimp at different processing stages

(2021) Mengyue Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

(2020) Jiaying Qin et al.   Food Science & Nutrition

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

(2020) Leontina Lipan et al.   JOURNAL OF FOOD SCIENCE

Effects of stepwise steaming treatments at different temperatures on the eating quality of fish: A case study of large-mouth bass (Micropterus salmoides)

(2020) Keyu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound on proteolysis and the formation of volatile compounds in dry fermented sausages

(2020) Larissa de Lima Alves et al.   ULTRASONICS SONOCHEMISTRY

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

(2020) Zehan Wang et al.   FOOD CHEMISTRY

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

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

(2020) Chunsheng Liu et al.   FOOD CHEMISTRY

Metagenomic analysis of composition, function and cycling processes of microbial community in water, sediment and effluent of Litopenaeus vannamei farming environments under different culture modes

(2019) Mengyu Zhang et al.   AQUACULTURE

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

Changes in flavor compound profiles of precooked pork after reheating (warmed‐over flavor) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

(2019) Mingwu Zang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage

(2019) Deyang Li et al.   FOOD CHEMISTRY

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

(2019) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

High stocking density alters growth performance, blood biochemistry, intestinal histology, and muscle quality of channel catfish Ictalurus punctatus

(2018) Mohamed M. Refaey et al.   AQUACULTURE

A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting

(2018) Claire M. Klevorn et al.   FOOD CHEMISTRY

Comparative chemical, taste, and functional components in different tissues of giant grouper (Epinephelus lanceolatus)

(2018) Chyuan-Yuan Shiau et al.   Journal of Aquatic Food Product Technology

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

(2018) Xiu-Ping Dong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle

(2018) Aristide Maggiolino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting

(2018) Tao Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor

(2018) Jie Song et al.   JOURNAL OF FOOD BIOCHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O

(2016) Yunzi Feng et al.   Food Analytical Methods

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)

(2016) Yanshun Xu et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments

(2016) Stefanie Meyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

(2016) Nives Marušić Radovčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil

(2015) Lilia Sghaier et al.   CHROMATOGRAPHIA

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

(2015) Lin-min Zhao et al.   FISHERIES SCIENCE

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

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Effect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp

(2014) Josafat A. Hernández-Becerra et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography-Mass Spectrometry-Olfactometry

(2014) Na Wu et al.   JOURNAL OF FOOD SCIENCE

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue

(2013) Sonja Grosshauser et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in volatile compounds and sensory quality during toasting of Spanish almonds

(2009) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY