Peer-Reviewed Research Database

Spanish Mackerel — 198 papers

Papers mentioning spanish mackerel 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 spanish mackerel research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Tianjin University of Science and Technology

Dalian Polytechnic University

Chinese Academy of Sciences

Inserm

Universidade de São Paulo

University of British Columbia

198 results for "maillard reaction" · Clear filters

2023 gc ms

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate.

Maillard reaction products (MRPs) with roasted/broth flavors were prepared and analyzed for the resulting flavor differences. The identification of volatile compounds in MRPs was c... Read full abstract on PubMed →

PMID: 36699115 DOI: 10.1016/j.crfs.2023.100445 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.