Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation-Reference-Cited by-同舟云学术

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Published:2022-12 Issue: Volume:162 Page:112095
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Qiu Yingjie,Wu Yanyan,Li Laihao,Chen Shengjun,Zhao Yongqiang^ORCID,Li Chunsheng,Xiang Huan,Wang Di^ORCID,Wei Ya,Wang Yueqi

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Microbial bioinformatics for food safety and production;Alkema;Briefings in Bioinformatics,2016

2. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim;Bhutia;India. Food Research International,2021

3. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness;Cavanna;Food Chemistry,2019

4. Meta-omics insights in the microbial community profiling and functional characterization of fermented foods;Chen;Trends in Food Science & Technology,2017

5. Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages;Chen;Food Research International,2021

Cited by 25 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. Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces;Food Research International;2024-10

2. LC-MS-based metabolomics approach to investigate the taste compounds formation of Jinhua ham prepared using Taihu pigs;Journal of Food Measurement and Characterization;2024-09-09

3. Comparative analysis of the microbiota succession and flavor formation in spontaneously fermented fish sauces made with silvery pomfret (Pampus argenteus) and little yellow croaker (Larimichthys polyactis);LWT;2024-09

4. Unraveling the complex nexus: Interplay of volatile compounds, free amino acids, and metabolites in oat solid state fermentation;Journal of Chromatography B;2024-07

5. Combination of virtual screening, machine learning, molecular dynamics simulations and sensory evaluation to discover novel umami peptides from fermented Atlantic cod;Food Bioscience;2024-06