Papers mentioning fish or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the effects and potential mechanism of soybean dietary fiber (SDF, 0-1.2 %, w/w) on the gel properties and fishy volatile compounds of low-salt silver carp... Read full abstract on PubMed →
Various volatile compounds are responsible for the odor changes in fish during storage. In this study, a coupled headspace solid-phase microextraction (HS-SPME) and gas chromatogra... Read full abstract on PubMed →
In this study, the 3rd sequencing technology was done to investigate microbial succession during mandarin fish fermentation, and dynamic changes in nutrients and volatile compounds... Read full abstract on PubMed →
This study elucidated the synergistic mechanism of lysine-assisted ultrasonic treatment in mediating sea bass myofibrillar proteins (MPs) conformational rearrangement and optimizin... Read full abstract on PubMed →
Distinguishing familiar from novel stimuli is critical in many animals' activities, and procedures based on this ability are among the most exploited in translational research in r... Read full abstract on PubMed →
Odorants are detected as smell in the nasal epithelium of mammals by two G-protein-coupled receptor families, the odorant receptors and the trace amine-associated receptors1,2 (TAA... Read full abstract on PubMed →
INTRODUCTION: Cardiac olfactory stimulus reactions could expand the range of objectifying test methods for testing olfactory function. In a pilot study, it was investigated whether... Read full abstract on PubMed →
In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass sp... Read full abstract on PubMed →
In this work, an analytical method was proposed for the simultaneous determination of mercury and selenium in fish samples using Atomic Fluorescence Spectrometry (AFS). Multivariat... Read full abstract on PubMed →
Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an ins... Read full abstract on PubMed →
BACKGROUND: The aquaculture sector needs to increase the diversity fish species and their processed products to cover rising consumer demands. Candidates for this diversification h... Read full abstract on PubMed →
Cyanobacteria are one of the principal sources of volatile organic compounds (VOCs) which cause offensive taste and odor (T&O) in drinking and recreational water, fish, shellfish a... Read full abstract on PubMed →
This study aimed to develop a simpler method for determining total mercury (T-Hg) and methylmercury (MeHg) in biological samples by using methyl isobutyl ketone (MIBK) in the degre... Read full abstract on PubMed →
BACKGROUND: Edible coatings have beneficial effect on quality of fish and act as barrier against moisture transfer and uptake of oxygen. Edible coating made up of biodegradable mat... Read full abstract on PubMed →
The fish olfactory system processes odor signals and mediates behaviors that are crucial for survival such as foraging, courtship, and alarm response. Although the upstream olfacto... Read full abstract on PubMed →
Recent developments in the functional anatomy and physiology of the fish olfactory system reveal three parallel pathways from the sensory epithelium, via the olfactory bulb to the... Read full abstract on PubMed →
<h4>Background</h4>Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study inv... Read full abstract on PubMed →
BACKGROUND: Melanoidins, as a functional component, exhibit antioxidant properties. However, the antioxidant mechanism of melanoidins in fish sauce remains poorly understood. The p... Read full abstract on PubMed →
Traditional fish sauce fermentation depends heavily on solar radiation, which is subject to fluctuations in climate, geography, and weather, making precise control challenging. The... Read full abstract on PubMed →
In this study, ten high protease-producing isolates were selected from a total of 163 isolates obtained through the isolation and purification of fish sauce, shrimp paste, eel past... 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.