Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata

Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)

(2014) Magnea G. Karlsdottir et al.   FOOD CHEMISTRY

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

(2013) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

(2012) N. Moreira et al.   FOOD CHEMISTRY

Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids

(2012) Zdzislaw Domiszewski   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in fatty acids and volatile components in mackerel by broiling

(2011) Hyun Chung et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere

(2011) Shota Tanimoto et al.   JOURNAL OF FOOD SCIENCE

Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

(2010) Gonca Gul Cayhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Utilization of Oryzacystatin for Regulating the Ripening of Squid Shiokara, a Traditional Japanese Salted and Fermented Seafood

(2010) J. Funaki et al.   JOURNAL OF FOOD SCIENCE

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

(2009) Jing-Ke Liu et al.   FISHERIES SCIENCE

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY