Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

Assessment of the trace level metal ingredients that enhance the flavor and taste of traditionally crafted rice-based products

(2023) Xiaofang Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)

(2022) Juan Yang et al.   Journal of Aquatic Food Product Technology

Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

(2022) Rui Liang et al.   FOOD CHEMISTRY

Effects of short-term low salinity stress on non-volatile flavor substances of muscle and hepatopancreas in Portunus trituberculatus

(2022) Weiwei Chen et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

(2022) Cai-yan Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

(2022) Ying Li et al.   Food Science and Human Wellness

Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

(2021) Xinru Fan et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

(2021) Xiaoying Luo et al.   FOOD CHEMISTRY

Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

(2020) Xinyi Wen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride

(2020) Renata Abadia Reis Rocha et al.   JOURNAL OF FOOD SCIENCE

Types and Distribution of Bioactive Polyunsaturated Aldehydes in a Gradient from Mesotrophic to Oligotrophic Waters in the Alborán Sea (Western Mediterranean)

(2020) Ana Bartual et al.   Marine Drugs

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Low‐temperature steaming improves eating quality of whitefish

(2020) Kexin Wang et al.   JOURNAL OF TEXTURE STUDIES

Changes in the volatile components of squid ( illex argentinus ) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

(2020) Zhenkun Cui et al.   Food Science & Nutrition

Detecting cooking state of grilled chicken by electronic nose and computer vision techniques

(2020) Fedor S. Fedorov 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

The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage

(2019) Xiaorong Deng et al.   JOURNAL OF FOOD SCIENCE

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

(2019) Yiqi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation

(2019) Guo et al.   MOLECULES

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

(2018) Yulong Bao et al.   MEAT SCIENCE

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

Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius ) surimi by different washing processes

(2018) Jinfeng Pan et al.   JOURNAL OF TEXTURE STUDIES

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

Validation of the Mass-Extraction-Window for Quantitative Methods Using Liquid Chromatography High Resolution Mass Spectrometry

(2016) Gaétan Glauser et al.   ANALYTICAL CHEMISTRY

The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes

(2016) Bee Lynn Chew et al.   PLANT CELL REPORTS

A nine-country study of the protein content and amino acid composition of mature human milk

(2016) Ping Feng et al.   Food & Nutrition Research

Protein Composition Correlates with the Mechanical Properties of Spider (Argiope trifasciata) Dragline Silk

(2013) Mohammad Marhabaie et al.   BIOMACROMOLECULES

Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC–FLD

(2013) Guang Chen et al.   FOOD CHEMISTRY

Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported

(2012) Hiroko Yamaguchi et al.   FISHERIES SCIENCE

Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

(2012) Mei-Xiu Zhang et al.   FOOD CHEMISTRY

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

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis

(2008) E.I. Adeyeye   FOOD CHEMISTRY