Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria

Published:2020-07 Issue: Volume:129 Page:109539
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gao Pei,Li Lin,Xia Wenshui,Xu Yanshun,Liu Shaoquan

Funder

National Natural Science Foundation of China (NSFC

China Agricultures Research System (CARS

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

national first-class discipline program of Food Science and Technology

Jiangnan University Postgraduate Overseas Research Project

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Lactic acid bacteria: Classification and physiology;Axelsson;Russian Journal of Mathematical Physics,1993

2. Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities;Bustos;International Journal of Food Microbiology,2011

3. Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds;De Cadinanos;Applied and Environmental Microbiology,2013

4. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing;Cui;CyTA - Journal of Food,2013

5. Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli;Dudley;Journal of Applied Microbiology,2005

Cited by 38 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. Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis;Journal of the Science of Food and Agriculture;2024-08-21

2. Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality;Foods;2024-08-16

3. Profiling the effects of starter cultures on biochemical compounds in fermented fish sauces and their relationships with sensory perceptions;International Journal of Food Science & Technology;2024-07-31

4. Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring safety;Journal of Agriculture and Food Research;2024-06

5. Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl;LWT;2024-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3