Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass ( Lateolabrax maculatus )

The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro

(2022) Danijela Raičević et al.   MOLECULES

The impact of fisheries management on fishers’ health and safety: A case study from Norway

(2022) Trine Thorvaldsen et al.   MARINE POLICY

Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets

(2022) Jie Zheng et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage

(2022) Yingying Sun et al.   FOOD RESEARCH INTERNATIONAL

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

(2022) Ding Ma et al.   Frontiers in Nutrition

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

(2022) Shi Nie et al.   Food Bioscience

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

(2021) Yingli Liu et al.   Frontiers in Microbiology

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

(2021) Phatthranit Klinmalai et al.   Foods

Eating Fermented: Health Benefits of LAB-Fermented Foods

(2021) Vincenzo Castellone et al.   Foods

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

(2020) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Technological roles of microorganisms in fish fermentation: a review

(2020) Yanshun Xu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths

(2020) Francisco J. Martí-Quijal et al.   Foods

Physiological and genomic characterization of an exopolysaccharide-producing Weissella cibaria CH2 from cheese of the western Himalayas

(2020) Madhu Kumari et al.   Food Bioscience

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

(2020) Zhaoxia Yang et al.   Food Bioscience

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

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

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Quality, functionality, and microbiology of fermented fish: a review

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

Comparative studies on structure and physiochemical changes of millet starch under microwave and ultrasound at the same power

(2019) Yang Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fermentation in fish and by-products processing: an overview of current research and future prospects

(2019) Francisco J Marti-Quijal et al.   Current Opinion in Food Science

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

(2018) Ruiqi Bao et al.   Frontiers in Microbiology

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum

(2016) Fang Yang et al.   FOOD CHEMISTRY

Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

(2013) Jiewen Zhao et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

(2012) Hajaratul Najwa Mohamed et al.   MOLECULES