Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)-Reference-Cited by-同舟云学术

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

Published:2019-01-03 Issue:50 Volume:67 Page:13809-13816
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Ninglong¹²,Ayed Charfedinne³,Wang Wenli²,Liu Yuan¹^ORCID

Affiliation:

1. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, People’s Republic of China

2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People’s Republic of China

3. Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, United Kingdom

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b06047

Reference35 articles.

1. Comparison of nutritional composition of farmed pufferfish muscles among Fugu obscurus, Fugu flavidus and Fugu rubripes

2. Rapid in vivo determination of tetrodotoxin in pufferfish ( Fugu ) muscle by solid-phase microextraction coupled to high-performance liquid chromatography tandem mass spectrometry

3. Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes

4. Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

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