The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS-Reference-Cited by-同舟云学术

The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS

Published:2024-03 Issue: Volume:436 Page:137690
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fu Bing,Zheng Mengping,Yang Huici,Zhang Junming^ORCID,Li Yichao,Wang Guangjun,Tian Jingjing,Zhang Kai,Xia Yun,Li Zhifei,Gong Wangbao,Li Hongyan,Xie Jun,Yang Huirong,Yu Ermeng^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

2. Growth performance and carcass quality in broiler chickens fed on legume seeds and rapeseed meal;Biesek;Animals,2020

3. Odor-active compounds of Iberian hams with different aroma characteristics;Carrapiso;Journal of Agricultural and Food Chemistry,2002

4. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. Sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS;Chen;Food Research International (Ottawa Ont.),2020

5. Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics;Chen;LWT-Food Science and Technology,2023

Cited by 6 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. Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis;International Journal of Gastronomy and Food Science;2024-09

2. Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose;Food Chemistry;2024-09

3. Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis;Food Bioscience;2024-08

4. 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

5. Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat;Food Research International;2024-06