Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics-Reference-Cited by-同舟云学术

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Selection of texture-associated biomarkers in chilled and iced grass carp (Ctenopharyngodon idella) fillets via DIA-based proteomics

Published:2024-07 Issue: Volume:188 Page:114505
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Teng Jialu,Chen Lihua,Yang Fang,Gao Pei,Yu Peipei,Jiang Qixing,Xu Yanshun,Xia Wenshui,Yu Dongxing

Funder

Jiangsu Provincial Key Research and Development Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference32 articles.

1. The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage;Cao;Food and Bioprocess Technology,2019

2. Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review;Cheng;Comprehensive Reviews in Food Science and Food Safety,2014

3. Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures;Cheng;Frontiers in Sustainable Food Systems,2023

4. Phosphoproteomic insight into the changes in structural proteins of muscle architecture associated with texture softening of grass carp (Ctenopharyngodon idella) fillets during chilling storage;Ge;Food Chemistry,2023

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