Comparison of Biochemical Composition and Non-Volatile Taste Active Compounds of Back and Abdominal Muscles in Three Marine Perciform Fishes, Chromileptes altivelis, Epinephelus akaara and Acanthopagrus schlegelii

Effect of dietary inactivated Lactobacillus plantarum on growth performance, antioxidative capacity, and intestinal integrity of black sea bream (Acanthopagrus schlegelii) fingerlings.

(2021) Gladstone Sagada et al.   AQUACULTURE

A 20-year retrospective review of global aquaculture

(2021) Rosamond L. Naylor et al.   NATURE

Aquatic foods to nourish nations

(2021) Christopher D. Golden et al.   NATURE

Post-Prandial Amino Acid Changes in Gilthead Sea Bream

(2021) Eleni Mente et al.   Animals

Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)

(2021) Chunsheng Liu et al.   FOOD CHEMISTRY

Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)

(2020) Zelin Duan et al.   AQUACULTURE

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

(2019) Yiqi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of Lactococcus lactis HNL12 combined with Schizochytrium limacinum algal meal in diets for humpback grouper (Cromileptes altivelis)

(2019) Yongcan Zhou et al.   FISH & SHELLFISH IMMUNOLOGY

Replacement of dietary fishmeal by Antarctic krill meal on growth performance, intestinal morphology, body composition and organoleptic quality of large yellow croaker Larimichthys crocea

(2019) Yuting Wei et al.   AQUACULTURE

Effects of isoenergetic diets with varying protein and lipid levels on the growth, feed utilization, metabolic enzymes activities, antioxidative status and serum biochemical parameters of black sea bream (Acanthopagrus schlegelii)

(2019) Lei Wang et al.   AQUACULTURE

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

(2019) Ninglong Zhang et al.   Food Bioscience

Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

(2017) Biao Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Highly unsaturated fatty acids in nature: what we know and what we need to learn

(2015) Cornelia W. Twining et al.   OIKOS

Potential of utilizing jellyfish as food in culturing Pampus argenteus juveniles

(2014) Chun-sheng Liu et al.   HYDROBIOLOGIA

Review of availability of food composition data for fish and shellfish

(2013) Doris Rittenschober et al.   FOOD CHEMISTRY

Comparison of Lipid Content and Fatty Acid Composition in the Edible Meat of Wild and Cultured Freshwater and Marine Fish and Shrimps from China

(2011) Guipu Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

(2009) Serkan Selli et al.   MICROCHEMICAL JOURNAL

Effects of dietary fish oil replacement with vegetable oils on growth and tissue fatty acid composition of humpback grouper, Cromileptes altivelis (Valenciennes)

(2008) Rossita Shapawi et al.   AQUACULTURE RESEARCH