Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

(2015) Qiaoling Zhao et al.   Journal of Aquatic Food Product Technology

Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination

(2015) Luyun Cai et al.   Frontiers in Microbiology

Microbial and chemical properties of Cambodian traditional fermented fish products

(2013) Mony R Chuon et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

(2012) Sirima Takeungwongtrakul et al.   FOOD CHEMISTRY

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus)

(2011) Satya Sadhan Dey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides

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Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters

(2009) Anupam Giri et al.   FISHERIES SCIENCE

Oceanobacillus kapialis sp. nov., from fermented shrimp paste in Thailand

(2009) S. Namwong et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish intoLanhouinand Their Influence on Product Acceptability

(2009) V. B. Anihouvi et al.   Journal of Aquatic Food Product Technology

FATTY ACID COMPOSITION OF THE ESTUARINE AMPHIPOD, MELITA PLUMULOSA (ZEIDLER): LINK BETWEEN DIET AND FECUNDITY

(2008) Ross V. Hyne et al.   ENVIRONMENTAL TOXICOLOGY AND CHEMISTRY

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis

(2008) E.I. Adeyeye   FOOD CHEMISTRY

Kinetics of astaxanthin degradation and color changes of dried shrimp during storage

(2008) Chalida Niamnuy et al.   JOURNAL OF FOOD ENGINEERING

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

(2007) Wei Xu et al.   FOOD CHEMISTRY