The flavor profile changes of Pacific oysters (Crassostrea gigas) in response to salinity during depuration

Short-term rearing in brackish water regulates the taste-related metabolites of abdomen muscle for adult male Eriocheir sinensis

(2021) Long Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)

(2021) Shijie Bi et al.   Journal of Food Measurement and Characterization

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

(2021) Zelin Duan et al.   FOOD RESEARCH INTERNATIONAL

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

(2021) Xue Zhao et al.   FOOD CHEMISTRY

Effect of salinity stress on respiratory metabolism, glycolysis, lipolysis, and apoptosis in Pacific oyster ( Crassostrea gigas ) during depuration stage

(2021) Lipin Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavor profile of dried shrimp at different processing stages

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

Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods

(2021) Yao Feng et al.   FOOD CHEMISTRY

Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein

(2021) Xiaodi Xu et al.   FOOD CHEMISTRY

1H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality

(2020) Xiangrong Wang et al.   FOOD RESEARCH INTERNATIONAL

Recent advances in the application of metabolomics for food safety control and food quality analyses

(2020) Shubo Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of potential peptide markers for the shelf-life of Pacific oysters (Crassostrea gigas) during anhydrous preservation via mass spectrometry-based peptidomics

(2020) Li-pin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

(2020) Long Zhang et al.   FOOD CHEMISTRY

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

Evaluation indicators of Ruditapes philippinarum nutritional quality

(2020) Lipin Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Response of Atlantic salmon (Salmo salar) flavor to environmental salinity while culturing between freshwater and seawater

(2020) Zelin Duan et al.   AQUACULTURE

Changes in volatile compounds of living Pacific oyster Crassostrea gigas during air-exposed storage

(2019) Shinya Kawabe et al.   FISHERIES SCIENCE

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

(2019) Xue Zhao et al.   FOOD CHEMISTRY

A proteomics of gills approach to understanding salinity adaptation of Scylla paramamosain

(2018) Huan Wang et al.   GENE

Discrimination of dried sea cucumber (Apostichopus japonicus) products from different geographical origins by sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS)-based proteomic analysis and chemometrics

(2018) Hongwei Zhang et al.   FOOD CHEMISTRY

Impact of feeding on oyster depuration efficacy under conditions of high salinity and low temperature

(2018) Dominic K. Bagenda et al.   AQUACULTURE

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

(2016) Yoko Iijima et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Biochemical studies of Piper betle L leaf extract on obese treated animal using 1H-NMR-based metabolomic approach of blood serum samples

(2016) Zuleen Delina Fasya Abdul Ghani et al.   JOURNAL OF ETHNOPHARMACOLOGY

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

(2016) Nives Marušić Radovčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of depuration on metal levels and health status of bivalve molluscs

(2015) Patrícia Anacleto et al.   FOOD CONTROL

High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica)

(2015) David H. Kingsley et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Understanding the impact of growing conditions on oysters: a study of their sensory and biochemical characteristics

(2013) Maëva Cochet et al.   AQUACULTURE RESEARCH

DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES

(2012) P.P. LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

A steroidomic approach for biomarkers discovery in doping control

(2011) Julien Boccard et al.   FORENSIC SCIENCE INTERNATIONAL