Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)
出版年份 2021 全文链接
标题
Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)
作者
关键词
-
出版物
Journal of Food Measurement and Characterization
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2021-01-15
DOI
10.1007/s11694-020-00807-4
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidant
- (2020) Ermeng Yu et al. FOOD CHEMISTRY
- Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)
- (2019) Ninglong Zhang et al. Food Bioscience
- Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS
- (2018) Ledan Huang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Quantifying salinity and season effects on eastern oyster clearance and oxygen consumption rates
- (2018) S. M. Casas et al. MARINE BIOLOGY
- Physiological and biochemical changes during drought and recovery periods at tillering and jointing stages in wheat (Triticum aestivum L.)
- (2018) Muhammad Abid et al. Scientific Reports
- The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement
- (2017) Jasper van Houcke et al. FOOD RESEARCH INTERNATIONAL
- Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil
- (2017) et al. Nutrients
- Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
- (2016) Jin Yue et al. FOOD CHEMISTRY
- Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
- (2016) Chanvorleak Phat et al. FOOD CHEMISTRY
- Analysis of Environmental Factors Influencing Salinity Patterns, Oyster Growth, and Mortality in Lower Breton Sound Estuary, Louisiana, Using 20 Years of Data
- (2016) Megan K. La Peyre et al. JOURNAL OF COASTAL RESEARCH
- Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview
- (2015) Dashmaa Dashdorj et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions
- (2015) Chan Zhong et al. FISHERIES SCIENCE
- Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis)
- (2015) Jasper van Houcke et al. Journal of Aquatic Food Product Technology
- Growth and Lipid Metabolism of the Pacific White ShrimpLitopenaeus vannameiat Different Salinities
- (2014) Ke Chen et al. JOURNAL OF SHELLFISH RESEARCH
- Biochemical and elemental composition of the offshore-cultivated oysters Ostrea edulis and Crassostrea gigas
- (2013) B. Pogoda et al. AQUACULTURE
- Understanding the impact of growing conditions on oysters: a study of their sensory and biochemical characteristics
- (2013) Maëva Cochet et al. AQUACULTURE RESEARCH
- Climate variability and massive mortalities challenge giant clam conservation and management efforts in French Polynesia atolls
- (2013) Serge Andréfouët et al. BIOLOGICAL CONSERVATION
- 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
- Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages
- (2012) Pattarin Leksrisompong et al. JOURNAL OF FOOD SCIENCE
- Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut
- (2010) Yukiko Maruji et al. FISHERIES SCIENCE
- Taste-active Components in Foods, with Concentration on Umami Compounds
- (2009) Misako Kawai et al. JOURNAL OF HEALTH SCIENCE
- Methods for extracting the taste compounds from water soluble extract of Jinhua ham
- (2008) Ya Li Dang et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis
- (2008) E.I. Adeyeye FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started