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.
To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h,... Read full abstract on PubMed →
To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile com... Read full abstract on PubMed →
Mechanized production of baijiu has attracted widespread attention; however, the differences in flavor characteristics between base baijiu produced by mechanized and traditional me... Read full abstract on PubMed →
1-Propanol is an important aroma compound in sauce-flavor Baijiu. However, the mechanism by which it affects the aroma of sauce-flavor Baijiu has not been fully investigated. In th... Read full abstract on PubMed →
<h4>Introduction</h4>Fermented bangcai (<i>Brassica juncea</i> var. <i>crassicaulis</i>) is a traditional Chinese food with unique flavor. However, the formation mechanism of flavo... Read full abstract on PubMed →
Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated the quality of fis... Read full abstract on PubMed →
This study employed single- and multi-strain inoculation strategies using <i>Aspergillus oryzae</i>, <i>Lactococcus lactis</i>, and <i>Hanseniaspora opuntiae</i> to develop a rapid... Read full abstract on PubMed →
Fish sauce is a popular aquatic condiment with a unique flavor. This study aims to efficiently prepare a no-salt-added fish sauce from yellowfin tuna dark meat and characterize its... Read full abstract on PubMed →
The Douchi aroma is widely regarded as a key quality marker of high-quality high-temperature Daqu, but the compounds related to Douchi aroma formation and the key aroma-producing m... Read full abstract on PubMed →
This study was aimed to investigate the effectiveness of activated carbon on reduction in biogenic amines (BAs) via two-stage adsorption process at industrial scale, and the conseq... Read full abstract on PubMed →
In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analy... Read full abstract on PubMed →
This study demonstrates that the co-inoculation with Lactiplantibacillus plantarum, Pichia fermentans and Staphylococcus saprophyticus accelerates catfish frame fish sauce fermenta... Read full abstract on PubMed →
Proton-transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), combined with electronic nose (E-nose), was first used to track the change of volatile organic compounds (VO... Read full abstract on PubMed →
Baechu-kimchi is a traditional vegetable fermented food using kimchi cabbage (Brassica rapa) as the main ingredient. A wide variety of ingredients can be used in kimchi depending o... Read full abstract on PubMed →
The fermentation of Malaysian fish sauce (budu) varies from one to twelve months depending on the producer, resulting in inconsistent quality. The microbiota, their predicted metab... Read full abstract on PubMed →
Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks at various periods of fermentation. Five isolates namely, J-... Read full abstract on PubMed →
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called "colatura di... Read full abstract on PubMed →
To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilize... Read full abstract on PubMed →
Food allergies are a significant public health concern, and crustacean shellfish represent one of the major FDA regulated food allergens. Allergic individuals must avoid foods cont... Read full abstract on PubMed →
ABSTRACT In order to obtain microbial starter cultures for aroma enhancement of fish sauce, aroma-producing yeasts from mackerel fermentation broth were isolated, screened and iden... Read full abstract on PubMed →
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.