High-pressure effects on the mechanism of accumulated inosine 5′-monophosphate-Reference-Cited by-同舟云学术

High-pressure effects on the mechanism of accumulated inosine 5′-monophosphate

Published:2018-02 Issue: Volume:45 Page:330-334
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Huijuan Zhang,Jian Pan,Juan Liang,Xiaoxiao Xia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference23 articles.

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2. Estimation of Inosinic Acid in Chicken Muscle and Its Formation and Degradation During Post-mortem Aging

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4. Studies on after-taste of various taste stimuli in humans;Horio;Chemical Senses,1990

5. Taste enhancements between various amino acids and IMP;Kawai;Chemical Senses,2002

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2. Dual enzyme electrochemiluminescence sensor based on in situ synthesis of ZIF-67@AgNPs for the detection of IMP in fresh meat;LWT;2022-08

3. Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa);Foods;2021-07-30

4. Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss);Aquaculture;2020-09

5. Progresses on processing methods of umami substances: A review;Trends in Food Science & Technology;2019-11