The Flavor and Antioxidant Activity Change Pattern of Shrimp Head Paste During Fermentation

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Online monitoring scheme using principal component analysis through Kullback-Leibler divergence analysis technique for fault detection

(2019) Wahiba Bounoua et al.   TRANSACTIONS OF THE INSTITUTE OF MEASUREMENT AND CONTROL

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

(2017) Yen Yen Sally Rahayu et al.   FOOD CHEMISTRY

Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation

(2017) Raushan Kumar et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

(2017) Jyoti P. Tamang et al.   Frontiers in Microbiology

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

(2015) Thanyaporn Kleekayai et al.   FOOD CHEMISTRY

Properties of Salted Shrimp Paste (Kapi) fromAcetes vulgarisas Affected by Postmortem Storage Prior to Salting

(2015) Jaksuma Pongsetkul et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

(2014) Roberto Bermúdez et al.   FOOD RESEARCH INTERNATIONAL

Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes

(2014) Thanyaporn Kleekayai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems

(2014) Jutaporn Limsuwanmanee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Properties of Bio-active Substances from Shrimp Head Fermented by Bacillus licheniformis OPL-007

(2013) Xiangzhao Mao et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

(2012) Sirima Takeungwongtrakul et al.   FOOD CHEMISTRY

Efficient use of shrimp waste: present and future trends

(2011) Prameela Kandra et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages

(2011) J.M. Broncano et al.   MEAT SCIENCE

Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides

(2010) S. Jinap et al.   APPETITE

SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product

(2010) Anupam GIRI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC–FID) and gas chromatography–mass spectrometry (GC–MS)

(2010) F. Maggi et al.   FOOD CHEMISTRY

Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties

(2010) Petko Denev et al.   FOOD CHEMISTRY

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

(2009) Nandhsha Faithong et al.   FOOD CHEMISTRY

Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei)

(2007) Wanwisa Binsan et al.   FOOD CHEMISTRY