A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

Flavor challenges in extruded plant‐based meat alternatives: A review

(2022) Yaqin Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Variations in the physicochemical properties and bacterial community composition during fermentation of low-salt shrimp paste

(2022) Wenya Li et al.   FOOD RESEARCH INTERNATIONAL

Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish

(2022) Daqiao Yang et al.   FOOD RESEARCH INTERNATIONAL

Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches

(2022) Zheng Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Melanoidins present in traditional fermented foods and beverages

(2022) Shiqi Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

(2022) Ashbala Shakoor et al.   FOOD CHEMISTRY

Untargeted metabolomics analysis based on HS-SPME-GC-MS and UPLC-Q-TOF/MS reveals the contribution of stem to the flavor of Cyclocarya paliurus herbal extract

(2022) Lu Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on antibacterial properties of mucus extract of snakehead (Channa argus) against Escherichia coli and its application in chilled fish fillets preservation

(2022) Weijun Leng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis

(2022) Yueqi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation

(2022) Huifang Wang et al.   FOOD CHEMISTRY

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

(2022) Ying Li et al.   Food Science and Human Wellness

Contribution of autochthonous microbiota succession to flavor formation during chinese fermented mandarin fish (Siniperca chuatsi)

(2021) Yingying Shen et al.   FOOD CHEMISTRY

Assessment of the Distribution and Safety of Tetragenococcus muriaticus for Potential Application in the Preparation of Chinese Grasshopper Sub Shrimp Paste

(2021) Xue Sang et al.   Frontiers in Microbiology

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

(2021) Xiujuan Deng et al.   FOOD CHEMISTRY

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

(2021) Yueqi Wang et al.   FOOD RESEARCH INTERNATIONAL

Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review

(2021) Jingjing Xu et al.   FOOD REVIEWS INTERNATIONAL

Control strategies of pyrazines generation from Maillard reaction

(2021) Hang Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Understanding the host-microbe-environment interactions: Intestinal microbiota and transcriptomes of black tiger shrimp Penaeus monodon at different salinity levels

(2021) Sage Chaiyapechara et al.   AQUACULTURE

Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics

(2021) Dandan Zhao et al.   FOOD CHEMISTRY

Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review

(2021) Ao Sun et al.   FOOD RESEARCH INTERNATIONAL

Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS

(2021) Di Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition

(2021) Hongxia Che et al.   Food Bioscience

Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

(2021) Peng Yang et al.   FOOD CHEMISTRY

Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation

(2020) Lijie Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product

(2020) Chang-Cheng Zhao et al.   FOOD RESEARCH INTERNATIONAL

Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS

(2020) Fengke Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste

(2020) Xue Sang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical and flavor profile changes of cocoa beans ( Theobroma cacao L.) during primary fermentation

(2020) Yiming Fang et al.   Food Science & Nutrition

The effect of Lactobacillus plantarum administration on the intestinal microbiota of whiteleg shrimp Penaeus vannamei

(2020) Xiaoting Zheng et al.   AQUACULTURE

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage

(2020) De-Yang Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Effects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems

(2020) Zheqi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Genome sequencing of cold‐adapted Planococcus bacterium isolated from traditional shrimp paste and protease identification

(2020) Weijun Leng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality characteristics and bacterial community of a Chinese salt-fermented shrimp paste

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

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Flavor characteristics of shrimp sauces with different fermentation and storage time

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

Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

(2019) Tingting Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing

(2019) Apiniharn Phewpan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region

(2019) Xinran Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products

(2018) Jia-Run Han et al.   FOOD CHEMISTRY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative analysis of the bacterial community compositions of the shrimp intestine, surrounding water and sediment

(2018) D. Hou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

(2018) Tingting Zou et al.   JOURNAL OF FOOD SCIENCE

Characterization of enzymes specifically producing chiral flavor compounds (R)- and (S)-1-phenylethanol from tea (Camellia sinensis) flowers

(2018) Ying Zhou et al.   FOOD CHEMISTRY

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

(2017) J. Gómez-Estaca et al.   FOOD CHEMISTRY

Physicochemical properties and volatile profile of chili shrimp paste as affected by irradiation and heat

(2017) Choon Yoong Cheok et al.   FOOD CHEMISTRY

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

(2016) Cindy J. Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage

(2015) Carmela Amadoro et al.   FOOD MICROBIOLOGY

The dual oxidase gene BdDuox regulates the intestinal bacterial community homeostasis of Bactrocera dorsalis

(2015) Zhichao Yao et al.   ISME Journal

Microbial succession and metabolite changes during fermentation of saeu-jeot: Traditional Korean salted seafood

(2013) Ji Young Jung et al.   FOOD MICROBIOLOGY

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

(2012) Michel Aliani et al.   MEAT SCIENCE

The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

(2012) Angela E. Newton et al.   Food & Function

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

Procedures for large-scale metabolic profiling of serum and plasma using gas chromatography and liquid chromatography coupled to mass spectrometry

(2011) Warwick B Dunn et al.   Nature Protocols

Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp. melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC–FID) and gas chromatography–mass spectrometry (GC–MS)

(2010) F. Maggi et al.   FOOD CHEMISTRY

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

(2010) Natteewan Udomsil et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Formation of Pyrazines in Maillard Model Systems of Lysine-Containing Dipeptides

(2010) Fien Van Lancker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

(2009) Francisco José Delgado et al.   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