Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes

(2020) Chuting Gong et al.   Food and Bioprocess Technology

Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)

(2020) Bo-Sub Kim et al.   Foods

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

(2020) Long Zhang et al.   FOOD CHEMISTRY

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring

(2020) Luca Belleggia et al.   FOOD MICROBIOLOGY

Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality

(2020) Wenjun Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing

(2020) Dawei Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates

(2019) Siewe Fabrice Bruno et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Effects of high-temperature pre-drying on the quality of air-dried shiitake mushrooms (Lentinula edodes)

(2019) Lei Xu et al.   FOOD CHEMISTRY

Oligomerization of reactive carbonyls in the presence of ammonia-producing compounds: A route for the production of pyridines in foods

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

Effects of microwave vacuum drying and conventional drying methods on the physicochemical and microstructural properties of squid shreds

(2019) Viji Pankyamma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality

(2019) Xu Zhou et al.   Innovative Food Science & Emerging Technologies

Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

(2019) Omer Said Toker et al.   International Journal of Food Engineering

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)

(2019) Hongli Wang et al.   Journal of Food Measurement and Characterization

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

(2018) Chunsheng Liu et al.   FISHERIES SCIENCE

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

Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

(2016) Yuting Tian et al.   FOOD CHEMISTRY

Effect of different drying methods on moisture ratio and rehydration of pumpkin slices

(2016) Liliana Seremet (Ceclu) et al.   FOOD CHEMISTRY

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Hot air-assisted radio frequency heating effects on wheat and corn seeds: Quality change and fungi inhibition

(2016) Shunshan Jiao et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Seasonal variations in free amino acids, nucleotide-related compounds, and fatty acids and meat yield of the coconut crab Birgus latro

(2015) Taku Sato et al.   FISHERIES SCIENCE

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

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

(2014) Hongcai Wang et al.   DRYING TECHNOLOGY

The influence of four drying methods on nonvolatile taste components of White Hypsizygus marmoreus

(2014) Fangning Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

(2014) Fei Pei et al.   FOOD CHEMISTRY

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2014) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

(2013) Ya LIU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

(2012) Pattarin Leksrisompong et al.   JOURNAL OF FOOD SCIENCE

Trends in Processing Technologies for Dried Aquatic Products

(2011) Yingqiang Wang et al.   DRYING TECHNOLOGY

Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage

(2011) Ran Zhou et al.   FOOD CHEMISTRY

INFLUENCE OF DRYING METHOD ON THE REHYDRATION PROPERTIES OF APRICOT AND APPLE

(2011) CAROLINA CONTRERAS et al.   JOURNAL OF FOOD PROCESS ENGINEERING