177 related articles for article (PubMed ID: 30309519)
1. Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage.
Zhou X; Zhou DY; Liu ZY; Yin FW; Liu ZQ; Li DY; Shahidi F
Food Chem; 2019 Jan; 272():109-116. PubMed ID: 30309519
[TBL] [Abstract][Full Text] [Related]
2. Change of lipids in whelks (Neptunea arthritica cumingi Crosse and Neverita didyma) during cold storage.
Yu MM; Gang KQ; Li C; Wang JH; Liu YX; Zhou DY; Zhu BW
Food Res Int; 2020 Oct; 136():109330. PubMed ID: 32846529
[TBL] [Abstract][Full Text] [Related]
3. Effect of Various Hot-Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development.
Liu ZY; Zhou DY; Zhou X; Yin FW; Zhao Q; Xie HK; Li DY; Zhu BW; Wang T; Shahidi F
J Food Sci; 2018 Dec; 83(12):2976-2982. PubMed ID: 30380147
[TBL] [Abstract][Full Text] [Related]
4. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage.
Li D; Xie H; Liu Z; Li A; Li J; Liu B; Liu X; Zhou D
Food Chem; 2019 Nov; 297():124951. PubMed ID: 31253340
[TBL] [Abstract][Full Text] [Related]
5. Changes in Lipid Profiles of Dried Clams ( Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life.
Xie H; Zhou D; Hu X; Liu Z; Song L; Zhu B
J Agric Food Chem; 2018 Jul; 66(29):7764-7774. PubMed ID: 29965751
[TBL] [Abstract][Full Text] [Related]
6. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice.
Sae-Leaw T; Benjakul S; Gokoglu N; Nalinanon S
Food Chem; 2013 Dec; 141(3):2466-72. PubMed ID: 23870982
[TBL] [Abstract][Full Text] [Related]
7. Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design.
Bhunia K; Ovissipour M; Rasco B; Tang J; Sablani SS
J Sci Food Agric; 2017 Jan; 97(1):324-332. PubMed ID: 27030106
[TBL] [Abstract][Full Text] [Related]
8. Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.
Huang Y; Li H; Huang T; Li F; Sun J
Food Chem; 2014 Apr; 149():31-9. PubMed ID: 24295673
[TBL] [Abstract][Full Text] [Related]
9. Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles.
Holman BWB; Coombs CEO; Morris S; Bailes K; Hopkins DL
Meat Sci; 2018 Feb; 136():9-15. PubMed ID: 29055229
[TBL] [Abstract][Full Text] [Related]
10. Sexual dimorphism in the gonad lipidome of blue mussels (Mytilus sp.): New insights from a global lipidomics approach.
Laudicella VA; Carboni S; Whitfield PD; Doherty MK; Hughes AD
Comp Biochem Physiol Part D Genomics Proteomics; 2023 Dec; 48():101150. PubMed ID: 37913700
[TBL] [Abstract][Full Text] [Related]
11. Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage.
Zhang M; Fu JJ; Mao JL; Dong XP; Chen YW
Food Res Int; 2024 Jun; 186():114410. PubMed ID: 38729706
[TBL] [Abstract][Full Text] [Related]
12. Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods.
Massa AE; Manca E; Yeannes MI
Food Sci Technol Int; 2012 Aug; 18(4):339-51. PubMed ID: 22859648
[TBL] [Abstract][Full Text] [Related]
13. Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures.
Wang Z; He Z; Zhang D; Li H; Wang Z
Meat Sci; 2020 Apr; 162():108042. PubMed ID: 31887534
[TBL] [Abstract][Full Text] [Related]
14. Differences in lipid composition of Bigeye tuna (Thunnus obesus) during storage at 0 °C and 4 °C.
Wang XY; Xie J; Chen XJ
Food Res Int; 2021 May; 143():110233. PubMed ID: 33992346
[TBL] [Abstract][Full Text] [Related]
15. Activities of Endogenous Lipase and Lipolysis Oxidation of Low-Salt Lactic Acid-Fermented Fish (Decapterus maruadsi).
Cao SM; Wu YY; Li LH; Yang XQ; Chen SJ; Hu X; Ma HX
J Oleo Sci; 2018 Apr; 67(4):445-453. PubMed ID: 29526872
[TBL] [Abstract][Full Text] [Related]
16. [Modulatory role of lipids and their fatty acids in adaptation of the White Sea mussels Mytilus edulis L. to environmental salinity changes].
Fokina NN; Nefedova ZA; Nemova NN; Khalaman VV
Zh Evol Biokhim Fiziol; 2007; 43(4):317-23. PubMed ID: 17933344
[TBL] [Abstract][Full Text] [Related]
17. Identification of glycerophospholipid molecular species of mussel (Mytilus edulis) lipids by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry.
Yin FW; Zhou DY; Zhao Q; Liu ZY; Hu XP; Liu YF; Song L; Zhou X; Qin L; Zhu BW; Shahidi F
Food Chem; 2016 Dec; 213():344-351. PubMed ID: 27451190
[TBL] [Abstract][Full Text] [Related]
18. Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities.
Xiong Q; Zhang M; Wang T; Wang D; Sun C; Bian H; Li P; Zou Y; Xu W
Poult Sci; 2020 Mar; 99(3):1761-1767. PubMed ID: 32111336
[TBL] [Abstract][Full Text] [Related]
19. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
Utrera M; Morcuende D; Estévez M
Meat Sci; 2014 Mar; 96(3):1250-7. PubMed ID: 24334047
[TBL] [Abstract][Full Text] [Related]
20. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
Ying W; Ya-Ting J; Jin-Xuan C; Yin-Ji C; Yang-Ying S; Xiao-Qun Z; Dao-Dong P; Chang-Rong O; Ning G
Food Chem; 2016 Jan; 190():33-40. PubMed ID: 26212938
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
