Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets

Published:2022-03 Issue: Volume:106 Page:104298
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Li Rui,Sun Zuli,Zhao Yongqiang^ORCID,Li Laihao,Yang Xianqing,Chen Shengjun,Wei Ya,Li Chunsheng,Wang Yueqi

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Application of a voltammetric electronic tongue and near infrared spectroscopy for a rapid umami taste assessment;Bagnasco;Food Chem.,2014

2. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis);Chen;Food Chem.,2007

3. ‘UMAMI’: the fifth basic taste;Conn;Nutr. Food Sci.,1992

4. Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4 °C;Fan;Food Chem.,2014

5. Effect of irradiation on the degradation of nucleotides in turkey meat;Feng;LWT,2016

Cited by 31 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 pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata);Food Chemistry;2024-11

2. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice;Food Chemistry;2024-09

3. Comparative analysis of nutritional and non-volatile taste components of the Chinese mitten crab (Eriocheir sinensis);Journal of Food Composition and Analysis;2024-09

4. Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity;Food Chemistry;2024-08

5. Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets;Journal of Food Measurement and Characterization;2024-06-27

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