Peer-Reviewed Research Database

Fish — 616 papers

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.

Top Contributing Institutions

Where the fish research comes from

paper count of indexed corpus · via OpenAlex

Chinese Academy of Sciences

Jiangnan University

Ministry of Agriculture and Rural Affairs

Dalian Polytechnic University

State Key Laboratory of Food Science and Technology

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Zhejiang University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Food research international (Ottawa, Ont.) aeda

Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection.

Onion seasoning oil produced by oil immersion is valued for its distinctive aroma and nutritional benefits, yet its key aroma compounds remain insufficiently characterized. Based o... Read full abstract on PubMed →

PMID: 41174382 DOI: 10.1016/j.foodres.2025.117292

2020 Frontiers in nutrition other

Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics.

Lipid oxidation and water migration are important factors in the quality changes of aquatic products. This study investigated the relationship between water migration and lipid oxi... Read full abstract on PubMed →

PMID: 33015126 DOI: 10.3389/fnut.2020.00155 Full text on PMC

2020 Food chemistry aeda

Characterization of key aroma compounds in aged garlic extract.

We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of... Read full abstract on PubMed →

PMID: 31901831 DOI: 10.1016/j.foodchem.2019.126081

1999 Biological reviews of the Cambridge Philosophical Society other

The naturally occurring furanones: formation and function from pheromone to food.

Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low... Read full abstract on PubMed →

PMID: 10466251 DOI: 10.1017/s0006323199005332

2024 Journal of agricultural and food chemistry other

Antifungal Effects and Postharvest Diseases Control Potential of E, E-2, 4-Nonadienal against Rhizopus stolonifer.

Pathogenic microorganisms are a significant cause of food spoilage, adversely affecting both product quality and human health. This study evaluated the antifungal activities of 34... Read full abstract on PubMed →

PMID: 39514239 DOI: 10.1021/acs.jafc.4c06588

2019 Food chemistry gc ms

HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.

In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In tota... Read full abstract on PubMed →

PMID: 30642511 DOI: 10.1016/j.foodchem.2018.12.048

2016 Neuroscience letters other

The terpenoids Myrtenol and Verbenol act on δ subunit-containing GABAA receptors and enhance tonic inhibition in dentate gyrus granule cells.

Sideritis plants and their extracts have been used in traditional medicine as sedatives, anxiolytics and anticonvulsant agents. Pinenes are the most prevalent of the volatile aroma... Read full abstract on PubMed →

PMID: 27312536 DOI: 10.1016/j.neulet.2016.06.027

2009 Journal of agricultural and food chemistry gc ms

Autoxidation versus biotransformation of alpha-pinene to flavors with Pleurotus sapidus: regioselective hydroperoxidation of alpha-pinene and stereoselective dehydrogenation of verbenol.

The enzymatic conversion of alpha-pinene to verbenols, verbenone, and minor volatile flavors was studied using submerged cultured cells, lyophilisate, and microsomal fractions of t... Read full abstract on PubMed →

PMID: 19817425 DOI: 10.1021/jf901442q

2024 Journal of applied microbiology gc ms

Identification of Stutzerimonas stutzeri volatile organic compounds that enhance the colonization and promote tomato seedling growth.

AIMS: Volatile organic compounds (VOCs) have an important function in plant growth-promoting rhizobacteria (PGPR) development and plant growth. This study aimed to identify VOCs of... Read full abstract on PubMed →

PMID: 39317668 DOI: 10.1093/jambio/lxae248

2023 aeda

Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes.

In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid c... Read full abstract on PubMed →

PMID: 37397190 DOI: 10.1016/j.fochx.2023.100746 Full text on PMC

2023 Comprehensive reviews in food science and food safety other

α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control.

α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →

PMID: 36789800 DOI: 10.1111/1541-4337.13115

2023 Food chemistry aeda

Identification, quantitation and organoleptic contributions of furan compounds in brandy.

Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →

PMID: 36724717 DOI: 10.1016/j.foodchem.2023.135543

2023 Molecules (Basel, Switzerland) gc ms

Analysis of Furan and Its Derivatives in Food Matrices Using Solid Phase Extraction Coupled with Gas Chromatography-Tandem Mass Spectrometry.

The objective of this study was to develop a simultaneous analysis method of furan and its 10 derivatives in different food commodities. The results indicated that furan and its 10... Read full abstract on PubMed →

PMID: 36838626 DOI: 10.3390/molecules28041639 Full text on PMC

2022 Environmental pollution (Barking, Essex : 1987) other

Occurrence, exposure and risk assessment of semi-volatile organic compounds in Chinese homes.

Indoor semi-volatile organic compounds (SVOCs) can have a significant impact on human health. Previous studies involved the detection of limited classes of indoor SVOCs in differen... Read full abstract on PubMed →

PMID: 35636718 DOI: 10.1016/j.envpol.2022.119550

2021 Comprehensive reviews in food science and food safety gc ms

Formation of furan in baby food products: Identification and technical challenges.

Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared f... Read full abstract on PubMed →

PMID: 33719191 DOI: 10.1111/1541-4337.12732

2021 Critical reviews in food science and nutrition other

A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods.

Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducte... Read full abstract on PubMed →

PMID: 32146825 DOI: 10.1080/10408398.2020.1734532

2018 Roczniki Panstwowego Zakladu Higieny aroma analysis

Furan in roasted, ground and brewed coffee.

Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 co... Read full abstract on PubMed →

PMID: 29766689

2013 Journal of agricultural and food chemistry other

Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food.

Acrylamide and furanic compounds, such as furan and 5-hydroxymethylfurfural (HMF), are formed in a variety of heat-treated commercial foods. They are known to be toxic and, accordi... Read full abstract on PubMed →

PMID: 23627283 DOI: 10.1021/jf305085r

2025 Nutritional neuroscience other

Food additives for the central nervous system, useful or harmful? An evidence-based review.

OBJECTIVES: This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.... Read full abstract on PubMed →

PMID: 39777413 DOI: 10.1080/1028415X.2024.2433257

2025 Journal of food science other

Tetramethylpyrazine in Vinegar: A Bibliometric Analysis and Synthetic Mechanism.

Vinegar is widely recognized for its distinctive flavor, nutritional value, and numerous health benefits, which are particularly attributed to the presence of tetramethylpyrazine (... Read full abstract on PubMed →

PMID: 40387493 DOI: 10.1111/1750-3841.70271

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.