Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )-Reference-Cited by-同舟云学术

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Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

Published:2019-07-23 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zhang Yiqi¹^ORCID,Ma Xuting¹,Dai Zhiyuan¹^ORCID

Affiliation:

1. Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou P.R. China

Funder

National High Technology Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14111

Reference46 articles.

1. Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

2. Evaluation of direct analysis in real time ionization–mass spectrometry (DART–MS) in fish metabolomics aimed to assess the response to dietary supplementation

3. Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry

4. Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

5. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

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4. Effects of umami substances as taste enhancers on salt reduction in meat products: A review;Food Research International;2024-06

5. Comparative Analysis of Enzymatic Activities and Transcriptional Profiles of Various Hepatic Enzymes between Male and Female Yellowfin Tuna (Thunnus albacares);Fishes;2024-05-17

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