Removal of the fishy malodor from Bangia fusco‐purpurea via fermentation of Saccharomyces cerevisiae , Acetobacter pasteurianus , and Lactobacillus plantarum

Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS

(2019) Xiao Jia et al.   JOURNAL OF FOOD BIOCHEMISTRY

Evolution of Volatile Compounds and Sensory Characteristics of Edible Green Seaweed ( Ulva rigida ) during Storage at Different Temperatures

(2019) Fini Sánchez‐García et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Inhibitory effects of a sulfated polysaccharide isolated from edible red alga Bangia fusco-purpurea on α-amylase and α-glucosidase

(2019) Zedong Jiang et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Identification of fishy odor causing compounds produced by Ochromonas sp. and Cryptomonas ovate with gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

(2019) Qingyuan Guo et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Recent development in efficient processing technology for edible algae: A review

(2019) Jing Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions

(2019) Tingting Liu et al.   WATER RESEARCH

Volatile components of American silver carp analyzed by electronic nose and MMSE‐GC‐MS‐O

(2019) Qi Lu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage

(2019) Wurihan et al.   INTERNATIONAL DAIRY JOURNAL

Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae

(2019) Carmela Gerardi et al.   FOOD MICROBIOLOGY

Mixed fermentation of Spirulina platensis with Lactobacillus plantarum and Bacillus subtilis by random-centroid optimization

(2018) Jie Bao et al.   FOOD CHEMISTRY

Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer ( Takifugu rubripes ) skin gelatin

(2018) Jinfeng Pan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

(2018) JianCai Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds

(2017) O. López-Pérez et al.   FOOD RESEARCH INTERNATIONAL

Deodorization of Arthrospira platensis biomass for further scale-up food applications

(2017) Sara P Cuellar-Bermúdez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent research process of fermented plant extract: A review

(2017) Yanjun Feng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Whole-cell biocatalytic and de novo production of alkanes from free fatty acids inSaccharomyces cerevisiae

(2016) Jee Loon Foo et al.   BIOTECHNOLOGY AND BIOENGINEERING

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

(2016) Walter Randazzo et al.   FOOD MICROBIOLOGY

Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

(2016) Deke Chen et al.   Journal of Ocean University of China

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

(2014) I. Peinado et al.   FOOD RESEARCH INTERNATIONAL

Odorant Synergy Effects as the Cause of Fishy Malodors in Algal Marine Oils

(2014) Raymond T. Marsili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry

(2014) Masayoshi Yamamoto et al.   TheScientificWorldJOURNAL

Removal of off-flavors from sea tangle (Laminaria japonica) extract by fermentation with Aspergillus oryzae

(2012) Yong-Soo Seo et al.   BIORESOURCE TECHNOLOGY

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Volatile composition of functional ‘a la Piedra’turrónwith propolis

(2010) Elena Narbona et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of the life history of Bangia fuscopurpurea (Bangiaceae, Rhodophyta) in connection with its cultivation in China

(2008) Wen-jun Wang et al.   AQUACULTURE

Effect of oxidative deterioration on flavour and aroma components of lemon oil

(2008) Hue Nguyen et al.   FOOD CHEMISTRY

Bioactive volatile compounds from marine algae: feeding attractants

(2008) Yoshihiko Akakabe et al.   JOURNAL OF APPLIED PHYCOLOGY