Peer-Reviewed Research Database

Crayfish — 365 papers

Papers mentioning crayfish or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the crayfish research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Centre National de la Recherche Scientifique

Tianjin University of Science and Technology

Ministry of Agriculture and Rural Affairs

University of Naples Federico II

Inserm

365 results for "maillard reaction" · Clear filters

2024 gc ms

Multi-frequency power ultrasound (MFPU) pretreatment of crayfish (Procambarus clarkii): Effect on the enzymatic hydrolysis process and subsequent Maillard reaction.

Crayfish, as a new consumer trend, has become one of the most popular freshwater aquatic foods in China, and its processed product output has been increasing year by year. In this... Read full abstract on PubMed →

PMID: 39488066 DOI: 10.1016/j.ultsonch.2024.107140 Full text on PMC

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.