Volatile components present in different parts of grass carp-Reference-Cited by-同舟云学术

Volatile components present in different parts of grass carp

Published:2018-09-11 Issue:6 Volume:42 Page:e12668
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Wang Hongli¹^ORCID,Zhang Jingjing¹,Zhu Yaozhou²^ORCID,Wang Xichang¹,Shi Wenzheng¹

Affiliation:

1. College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China

2. Department of Food Science and Human Nutrition University of Florida Gainesville Florida

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12668

Reference45 articles.

1. Independent component analysis-processed electronic nose data for predicting Salmonella typhimurium populations in contaminated beef

2. An electronic nose system based on a micro-machined gas sensor array to assess the freshness of sardines

3. Building of a metal oxide gas sensor‐based electronic nose to assess the freshness of sardines under cold storage;El Barbri N.;Sensors & Actuators: B. Chemical,2007

4. New materials in sorptive extraction techniques for polar compounds;Fontanals N.;Journal of Chromatography A,2006

Cited by 53 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. Dietary vitamin E further enhances the effectiveness of Clostridium autoethanogenum protein as an alternative source of soybean meal in grass carp (Ctenopharygodon idellus) diets based on growth performance, flesh quality and antioxidant status;Aquaculture;2025-01

2. Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry;Food Bioscience;2024-10

3. 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

4. Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique;Frontiers in Nutrition;2024-07-22

5. Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation;Food Chemistry: X;2024-06