Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water-Reference-Cited by-同舟云学术

Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water

Published:2023-05 Issue: Volume:118 Page:105157
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Chen Yuhao,Qin Kangxiang,Liang Guoling,Li Xing,Niu Mingming,Wang Huan,Wang Chunlin,Mu Changkao,Zhu Ritong

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Determination of the chemical composition of the nutritionally valuable parts of male and female common West African fresh water crab Sudananautes africanus;Adeyeye;Int. J. Food Sci. Nutr.,2002

2. The ontogeny of isosmotic intracellular regulation in the diadromous, freshwater palaemonid shrimps, Macrobrachium amazonicum and M. olfersi (Decapoda);Alessandra;J. Crustace Biol.,2007

3. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing;Boonsumrej;J. Food Eng.,2007

4. Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus;Chen;Aquac. Res.,2022

5. Osmoregulation and Na,K-ATPase expression in osmoregulatory organs of Scylla paramamosain;Chung;Comp. Biochem. Physiol. Part A Mol. Integr. Physiol.,2006

Cited by 7 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. Effects of bicarbonate on antioxidant, immune, osmolytic and metabolic capabilities of Scylla paramamosain;Aquaculture;2025-01

2. Effects of sulfate on survival, osmoregulation and immune inflammation of mud crab(Scylla paramamosain) under low salt conditions;Aquaculture;2024-09

3. Exploration of Synergistic Regulation Mechanisms of Cerebral Ganglion and Muscle in Eriocheir sinensis Activated in Response to Alkalinity Stress;Animals;2024-08-16

4. Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture;Journal of Agricultural and Food Chemistry;2024-03-20

5. Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei;Journal of Agricultural and Food Chemistry;2024-03-18