Effects of Ammonia and Salinity Stress on Non-Volatile and Volatile Compounds of Ivory Shell (Babylonia areolata)

Identification of free amino acids (FAA) that are important as major intracellular osmolytes in the estuarine Hong Kong oyster, Crassostrea hongkongensis

(2023) Xinyu Song et al.   Aquaculture Reports

Widely targeted metabolomics investigation of the meat taste of Eriocheir sinensis under ammonia exposure

(2023) Tianyu Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2022) Yun Sun et al.   MOLECULES

Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)

(2022) Chunsheng Liu et al.   MOLECULES

Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses

(2022) Wenyi Deng et al.   Aquaculture Reports

The effects of acute and chronic ammonia exposure on growth, survival, and free amino acid abundance in juvenile Japanese sea perch Lateolabrax japonicus

(2022) Muzi Zhang et al.   AQUACULTURE

Effects of long-term exposure to ammonia on growth performance, immune response, and body biochemical composition of juvenile ivory shell, Babylonia areolata

(2022) Jiancong Zhou et al.   AQUACULTURE

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

(2022) Lipin Chen et al.   Food Chemistry-X

Effects of salinity on growth performance, physiological response, and body biochemical composition of juvenile ivory shell (Babylonia areolata)

(2022) Chunsheng Liu et al.   AQUACULTURE

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

Environmental salinity and dietary lipid nutrition strategy: effects on flesh quality of the marine euryhaline crab Scylla paramamosain

(2021) Jiaxiang Luo et al.   FOOD CHEMISTRY

Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness

(2021) Kilbo Shim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Metabolomic Approaches to Analyze the Seasonal Variations of Amino Acid, 5'-Nucleotide, and Lipid Profile of Clam (Ruditapes philippinarum)

(2021) Zheng Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stress management in aquaculture: a review of dietary interventions

(2021) Alexander Ciji et al.   Reviews in Aquaculture

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

Combined effects of high salinity and ammonia-N exposure on the energy metabolism, immune response, oxidative resistance and ammonia metabolism of the Pacific white shrimp Litopenaeus vannamei

(2021) Jinnan Long et al.   Aquaculture Reports

Effects of salinity stress on osmotic pressure, free amino acids, and immune-associated parameters of the juvenile Chinese mitten crab, Eriocheir sinensis

(2021) Zhigang Yang et al.   AQUACULTURE

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

(2021) Hatairad Phetsang et al.   FOOD CHEMISTRY

Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish ( Clarias macrocephalus × Clarias gariepinus )

(2021) Hatairad Phetsang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Revealing the illegal harvesting of Manila clams (Ruditapes philippinarum) using fatty acid profiles of the adductor muscle

(2020) Renato Mamede et al.   FOOD CONTROL

The razor clam Sinonovacula constricta uses the strategy of conversion of toxic ammonia to glutamine in response to high environmental ammonia exposure

(2020) Huan Zhang et al.   MOLECULAR BIOLOGY REPORTS

Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

(2020) Chunsheng Liu et al.   FOOD CHEMISTRY

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

(2019) Ewa Rasinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary effects of succinic acid on the growth, digestive enzymes, immune response and resistance to ammonia stress of Litopenaeus vannamei

(2018) Yafei Duan et al.   FISH & SHELLFISH IMMUNOLOGY

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

(2018) Chunsheng Liu et al.   FISHERIES SCIENCE

Effect of salinity on volatiles in the razor clam investigated by head space-solid phase microextraction/gas chromatography-mass spectrometry

(2018) Zhaoshou Ran et al.   FISHERIES SCIENCE

Combined effects of temperature, salinity and rearing density on growth and survival of juvenile ivory shell, Babylonia areolata (Link 1807) population in Thailand

(2016) Wengang Lü et al.   AQUACULTURE RESEARCH

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

(2016) Jin Yue et al.   FOOD CHEMISTRY

The utilization and mode of action of organic acids in the feeds of cultured aquatic animals

(2016) Wing-Keong Ng et al.   Reviews in Aquaculture

Ammonia and salinity tolerance of Penaeus monodon across eight breeding families

(2016) Jinsong Chen et al.   SpringerPlus

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

Chemical compositions and nutritional value of Asian hard clam (Meretrix lusoria) from the coast of Andaman Sea

(2013) Supatra Karnjanapratum et al.   FOOD CHEMISTRY

Variation of free amino acid and carbohydrate concentrations in white shrimp, Litopenaeus vannamei: Effects of continuous cold stress

(2011) Meng Zhou et al.   AQUACULTURE

Osmoregulation in decapod crustaceans: implications to aquaculture productivity, methods for potential improvement and interactions with elevated ammonia exposure

(2011) Nicholas Romano et al.   AQUACULTURE