Umami revisited: The relationship between inosine monophosphate, hypoxanthine and smiley scales for fish flavor-Reference-Cited by-同舟云学术

Umami revisited: The relationship between inosine monophosphate, hypoxanthine and smiley scales for fish flavor

Published:1990-01 Issue:4 Volume:6 Page:489-503
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Fletcher G.C.,Bremner H.A.,Olley J.,Statham J.A.

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129009540888

Reference41 articles.

1. Jones, N.R. 1969.“Food Science & Technology”, Edited by: Leitch, J.M. Vol. 1, 61New York: Gordon and Breach Science Publishers. 1st Intern. Congr. Food Sci. & Technol. London. 1962

2. Degradation of Nucleotides in Ice-Stored Halibut

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics;Foods;2024-06-25

2. Analysis and Evaluation of Muscle Quality in Different Parts of the Bighead Carp (Aristichthys nobilis);Foods;2023-12-10

3. Potential of fluorescence fingerprints for fish meat authentication: Differences in freshness evaluation in white and dark meat at frozen state;Journal of Food Science;2023-11-09

4. Hydrogel-based Bioelectronic Tongue for the Evaluation of Umami Taste in Fermented Fish;ACS Sensors;2023-07-06

5. Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas);Journal of Food Measurement and Characterization;2021-01-15