Influence of thermal processing on flavor and sensory profile of sturgeon meat

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

(2021) Jiahui Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin

(2020) Chen Gong et al.   Food Bioscience

Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

(2020) Jing Li et al.   FOOD CHEMISTRY

Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference

(2020) Caimeng Zhang et al.   FOOD CHEMISTRY

Sturgeon meat and caviar production: Global update 2017

(2019) Paolo Bronzi et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Comparative study on quality characteristics of pickled and fermented sturgeon ( Acipenser sinensis ) meat in retort cooking

(2019) Lulu Zhu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of important odorants derived from phosphatidylethanolamine species in steamed male Eriocheir sinensis hepatopancreas in model systems

(2019) Na Wu et al.   FOOD CHEMISTRY

Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry

(2019) Cuiping Shi et al.   FOOD CHEMISTRY

Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu)

(2018) Pei Gao et al.   FOOD CHEMISTRY

Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry

(2018) Natalia Arroyo-Manzanares et al.   FOOD CHEMISTRY

Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass ( Dicentrarchus labrax )

(2018) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

The future of caviar production on the light of social changes: a new dawn for caviar?

(2018) Benedetto Sicuro   Reviews in Aquaculture

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

(2018) Xiu-Ping Dong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Positive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, Methional

(2018) Yasuka Toda et al.   Scientific Reports

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

(2018) Kevser Tuba Ozkara et al.   Food Analytical Methods

Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

(2017) Mohamed Ahmed Abbas Mahmoud 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

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

A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP)

(2016) Oxana Lazo et al.   JOURNAL OF SENSORY STUDIES

Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air

(2015) Paulina Lewkowska et al.   CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY

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

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Comparison of the Volatiles Formed by Oxidation of Phosphatidylcholine to Triglyceride in Model Systems

(2014) Li Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a Lexicon for Caviar and Its Usefulness for Determining Consumer Preference

(2014) Allison K. Baker et al.   JOURNAL OF FOOD SCIENCE

Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

(2012) N. Moreira et al.   FOOD CHEMISTRY

Ion-mobility spectrometry for environmental analysis

(2011) Isabel Márquez-Sillero et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

(2010) Irene Chetschik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

(2010) Gonca Gul Cayhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY