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For: Fu H, Feng Q, Qiu D, Shen X, Li C, He Y, Shang W. Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine. Food Chem 2023;429:136976. [PMID: 37517226 DOI: 10.1016/j.foodchem.2023.136976] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/01/2023] [Accepted: 07/20/2023] [Indexed: 08/01/2023]
Number Cited by Other Article(s)
1
Deng P, Wei T, Yu M, Yang T, Chen Q, Wang Z, He Z, Chen J, Zeng M. Investigation on synergistic inhibition of protein-bound heterocyclic amines in sarcoplasmic and myofibrillar model systems by amino acid combinations. Food Chem 2024;460:140576. [PMID: 39106755 DOI: 10.1016/j.foodchem.2024.140576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/20/2024] [Accepted: 07/21/2024] [Indexed: 08/09/2024]
2
Luo D, Tian B, Li J, Zhang W, Bi S, Fu B, Jing Y. Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing. Compr Rev Food Sci Food Saf 2024;23:e13389. [PMID: 39031671 DOI: 10.1111/1541-4337.13389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/15/2024] [Accepted: 05/19/2024] [Indexed: 07/22/2024]
3
Wang Y, Wang J, Cai Z, Sang X, Deng W, Zeng L, Zhang J. Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation. Food Chem 2024;443:138584. [PMID: 38306903 DOI: 10.1016/j.foodchem.2024.138584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/04/2024]
4
Zhong Q, Xing Z, Teng F, Wu T, Pan S, Xu X. Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics. Food Res Int 2024;184:114209. [PMID: 38609210 DOI: 10.1016/j.foodres.2024.114209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/27/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
5
Karbsri W, Hamzeh A, Yongsawatdigul J. Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage. J Food Sci 2024;89:2261-2276. [PMID: 38433381 DOI: 10.1111/1750-3841.17013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 02/04/2024] [Accepted: 02/14/2024] [Indexed: 03/05/2024]
6
Yuan C, Xu C, Chen L, Yang J, Qiao M, Wu Z. Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth. Molecules 2024;29:1532. [PMID: 38611810 PMCID: PMC11013132 DOI: 10.3390/molecules29071532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024]  Open
7
Deng P, Yang T, Chai Z, Shen X, Oz F, Chen Q, Wang Z, He Z, Chen J, Zeng M. Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations. Food Res Int 2024;180:114057. [PMID: 38395574 DOI: 10.1016/j.foodres.2024.114057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
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