Deodorizing effects of rosemary extract on silver carp ( Hypophthalmichthys molitrix ) and determination of its deodorizing components

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

(2021) Elisabetta Pittari et al.   Applied Sciences-Basel

Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

(2021) Xiangju Liu et al.   FOOD CHEMISTRY

Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince

(2020) Huimin Zhang et al.   FOOD CHEMISTRY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

(2020) Mina K. Kim et al.   Foods

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts

(2020) Lorena Martínez-Zamora et al.   Plants-Basel

Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

(2020) Paulo E.S. Munekata et al.   FOOD RESEARCH INTERNATIONAL

Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

(2019) Thais Cardoso Merlo et al.   FOOD RESEARCH INTERNATIONAL

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

The role of phenolic compounds on olive oil aroma release

(2018) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances

(2017) Verónica Carrasco-Sánchez et al.   FOOD CHEMISTRY

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

(2017) Pelin Salum et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Deodorization of garlic odor by spearmint, peppermint, and chocolate mint leaves and rosmarinic acid

(2017) Hardy Z. Castada et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rosemary ( Rosmarinus officinalis ) as a functional ingredient: recent scientific evidence

(2017) Andrea del Pilar Sánchez-Camargo et al.   Current Opinion in Food Science

Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming

(2016) Mohamed Ahmed Abbas Mahmoud et al.   FOOD CHEMISTRY

A novel liquid chromatography–mass spectrometric method for the simultaneous determination of trimethylamine, dimethylamine and methylamine in fishery products

(2016) Lander Baliño-Zuazo et al.   FOOD CHEMISTRY

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

Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts

(2016) Ranendra K. Majumdar et al.   INDIAN JOURNAL OF FISHERIES

Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel

(2016) P. Viji et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices

(2015) Esteban F. Durán-Lara et al.   FOOD CHEMISTRY

Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus ) fish sauce

(2015) Jianan Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins

(2015) Alessandro Genovese et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carob seed peel as natural antioxidant in minced and refrigerated (4 °C) Atlantic horse mackerel (Trachurus trachurus)

(2015) Irene Albertos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

(2015) Xiangjin Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Adsorption of isoflavones onto PVPP in the presence of a soy matrix

(2015) Lena Jankowiak et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Preventive and protective properties of rosemary (Rosmarinus officinalis L.) in obesity and diabetes mellitus of metabolic disorders: a brief review

(2015) Rashin Sedighi et al.   Current Opinion in Food Science

Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

(2014) Sajad Shokri et al.   Food and Bioprocess Technology

Structural diversity requires individual optimization of ethanol concentration in polysaccharide precipitation

(2014) Jun Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of in vitro and in vivo metabolites of carnosic acid, a natural antioxidant, by high performance liquid chromatography coupled with tandem mass spectrometry

(2013) Yuelin Song et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

(2011) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

CHARACTERIZATION OF PHENOLIC COMPOUNDS IN STRAWBERRY FRUITS BY RP-HPLC-DAD AND INVESTIGATION OF THEIR ANTIOXIDANT CAPACITY

(2011) Hasim Kelebek et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY