Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics

Flavor profile of dried shrimp at different processing stages

(2021) Mengyue Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

(2021) Xin Du et al.   FOOD CHEMISTRY

Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea)

(2021) Meng Li et al.   FOOD CONTROL

Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

(2021) Yu Song et al.   FOOD RESEARCH INTERNATIONAL

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

(2020) Fangfei Li et al.   FOOD RESEARCH INTERNATIONAL

Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei

(2020) De‐Yang Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

(2020) Xin Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage

(2020) De‐Yang Li et al.   JOURNAL OF FOOD SCIENCE

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking

(2019) Ruirui Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavor characteristics of shrimp sauces with different fermentation and storage time

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

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

(2018) Chunsheng Liu et al.   FISHERIES SCIENCE

Effects of different heating methods on the contents of nucleotides and related compounds in minced Pacific white shrimp and Antarctic krill

(2018) Ruijuan Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry ( Vaccinium corymbosum L.) juice

(2018) Muhammad Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera

(2018) Yui Okabe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts

(2017) Lalithapriya Udayasoorian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation

(2016) Ruichang Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization of important odorants in four steamed Coilia ectenes from China by gas chromatography–mass spectrometry–olfactometry

(2015) Lin-min Zhao et al.   FISHERIES SCIENCE

The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

(2015) Yingqiu Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of Important Odorants in Steamed Male Chinese Mitten Crab (Eriocheir sinensis) using Gas Chromatography-Mass Spectrometry-Olfactometry

(2014) Na Wu et al.   JOURNAL OF FOOD SCIENCE

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

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

(2011) B. Mora et al.   MEAT SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Predicting glycogen concentration in the foot muscle of abalone using near infrared reflectance spectroscopy (NIRS)

(2010) Miriam Fluckiger et al.   FOOD CHEMISTRY

Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

(2009) Nilesh Prakash Nirmal 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

Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats

(2008) Soottawat Benjakul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY