Papers mentioning anchovy or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>This study aimed to develop an anchovy sauce with enhanced savory odor and reduced off-flavors and biogenic amine (BA) content by applying reaction flavor techno... Read full abstract on PubMed →
Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing-flavor insights. In this study, 21 spicy anchovy samples wi... Read full abstract on PubMed →
Lemon is widely valued for its bioactive components and unique flavor, which are influenced by diverse volatile organic compounds (VOCs). This study implemented flavoromics, a comp... Read full abstract on PubMed →
The incorporation of citrus-based flavoring agents into vegetable oils has gained increasing attention because of their potential to enhance both the sensory and functional qualiti... Read full abstract on PubMed →
<h4>Background</h4>Understanding how aroma compounds enhance monosodium glutamate (MSG) umami perception remains a critical challenge in flavor science.<h4>Methods</h4>The umami-en... Read full abstract on PubMed →
In this study, the flavor compounds of ivory shell (<i>Babylonia areolata</i>) and their changes caused by ammonia and salinity stresses were studied. Ammonia stress improved the c... Read full abstract on PubMed →
Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO)... Read full abstract on PubMed →
BACKGROUND: Anisakidosis is caused by the ingestion of raw or undercooked fish or cephalopods containing viable Anisakis larvae. Several natural extracts, oils, essential oils, and... Read full abstract on PubMed →
In the present study, we evaluated the changes in quality that can occur during the distribution of nonheated anchovy ( Engraulis japonicus) fish sauce after packaging. The pH valu... Read full abstract on PubMed →
Myeolchi jeotgals (MJs) were prepared with purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt (BS) melted 3 times at 10% and 20% (w/w) concentrations, and ferment... Read full abstract on PubMed →
The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of T. halophilus isolated from fish... Read full abstract on PubMed →
A means to accelerate fish sauce fermentation without adversely affecting fish sauce quality was investigated. Starter cultures prepared from Virgibacillus sp. SK33, Virgibacillus... Read full abstract on PubMed →
In the present study, the concentrations of PBDEs and PCDEs were determined in 14 edible marine species widely consumed by the population of Catalonia (Spain). The daily intake of... Read full abstract on PubMed →
The mechanism of aroma formation in anchovies via various intermittent microwave drying counts were revealed by the associated variations of flavor precursors compounds and volatil... Read full abstract on PubMed →
Mixed molecular and isotopic signals are readily encountered in organic residue analysis (ORA) of archaeological ceramics, which can impact our ability to identify the contents/use... Read full abstract on PubMed →
Ikan kembung merupakan salah satu komoditas perikanan yang banyak digemari masyarakat Indonesia. Beberapa alasan penyebabnya ialah karena ikan ini tingkat ketersediannya cukup ting... Read full abstract on PubMed →
9 Páginas.-- 4 Figuras.-- 2 TablasThe aim of the present research was to explore the development of off-odors in fish oil from the perspective of fatty acid oxidation. It was found... Read full abstract on PubMed →
Biogenic amines are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many bodily functions, there has recently been great interest in t... Read full abstract on PubMed →
none13noIn this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between... Read full abstract on PubMed →
Rusip merupakan produk fermentasi ikan dengan menggunakan bahan baku ikan yang berukuran kecil seperti ikan teri dan memiliki aroma manis khas yang berfungsi sebagai bumbu masakan... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.