Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)

Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing

(2020) Xina Yu et al.   Innovative Food Science & Emerging Technologies

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

Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds

(2020) Yongxia Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

(2020) Feng Liang et al.   Journal of Aquatic Food Product Technology

Determination of the effects of different high-temperature treatments on texture and aroma characteristics in Alaska pollock surimi

(2018) Hua Zhang et al.   Food Science & Nutrition

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

(2017) Xiao Feng et al.   Food and Bioprocess Technology

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

(2017) Hongfei Zhang et al.   RADIATION PHYSICS AND CHEMISTRY

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

(2016) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment

(2016) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

(2014) Thanasak Sae-leaw et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods

(2012) Yingqiang Wang et al.   Food and Bioprocess Technology

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

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

Effect of fat content on aroma generation during processing of dry fermented sausages

(2010) Alicia Olivares et al.   MEAT SCIENCE

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL

Reactivity of Fish and Microbial Transglutaminases on Glutaminyl Sites of Peptides Derived from Threadfin Bream Myosin

(2008) Bung-Orn Hemung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY