124 related articles for article (PubMed ID: 32566215)
1. Research on the quality changes of grass carp during brine salting.
Yang W; Shi W; Qu Y; Wang Z; Shen S; Tu L; Huang H; Wu H
Food Sci Nutr; 2020 Jun; 8(6):2968-2983. PubMed ID: 32566215
[TBL] [Abstract][Full Text] [Related]
2. Research on the changes of water-soluble flavor substances in grass carp during steaming.
Yang W; Shi W; Zhou S; Qu Y; Wang Z
J Food Biochem; 2019 Nov; 43(11):e12993. PubMed ID: 31362330
[TBL] [Abstract][Full Text] [Related]
3. Research on quality changes of grass carp (
Yang W; Shi W; Qu Y; Qin J; Wang Z
Food Sci Nutr; 2020 Feb; 8(2):1150-1161. PubMed ID: 32148822
[TBL] [Abstract][Full Text] [Related]
4. Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot-air drying.
Qin J; Wang Z; Wang X; Shi W
Food Sci Nutr; 2020 Aug; 8(8):4159-4171. PubMed ID: 32884697
[TBL] [Abstract][Full Text] [Related]
5. Quality Improvement in Mackerel Fillets Caused by Brine Salting Combined with High-Pressure Processing.
Huang CH; Lin CS; Lee YC; Ciou JW; Kuo CH; Huang CY; Tseng CH; Tsai YH
Biology (Basel); 2022 Sep; 11(9):. PubMed ID: 36138786
[TBL] [Abstract][Full Text] [Related]
6. Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming.
Wang Y; Wu H; Shi W; Huang H; Shen S; Yang F; Chen S
J Sci Food Agric; 2021 Aug; 101(10):4033-4041. PubMed ID: 33349966
[TBL] [Abstract][Full Text] [Related]
7. Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.
Kaminarides S; Moschopoulou E; Karali F
Foods; 2019 Jun; 8(7):. PubMed ID: 31261910
[TBL] [Abstract][Full Text] [Related]
8. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting.
Astruc T; Vénien A; Clerjon S; Favier R; Loison O; Mirade PS; Portanguen S; Rouel J; Lethiec M; Germond A
Heliyon; 2022 Nov; 8(11):e11245. PubMed ID: 36353182
[TBL] [Abstract][Full Text] [Related]
9. The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining.
Wu H; Shi W; Huang H; Chen L; Li N; Du Y; Pei N; Sun J
J Sci Food Agric; 2022 Mar; 102(4):1665-1673. PubMed ID: 34453751
[TBL] [Abstract][Full Text] [Related]
10. Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham.
Flores M; Aristoy MC; Antequera T; Barat JM; Toldrá F
Food Microbiol; 2012 Apr; 29(2):247-54. PubMed ID: 22202880
[TBL] [Abstract][Full Text] [Related]
11. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation.
Xiao N; Xu H; Guo Q; Shi W
J Food Biochem; 2022 Dec; 46(12):e14405. PubMed ID: 36121197
[TBL] [Abstract][Full Text] [Related]
12. A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting.
Wongnen C; Panpipat W; Saelee N; Rawdkuen S; Grossmann L; Chaijan M
Foods; 2023 Jun; 12(11):. PubMed ID: 37297504
[TBL] [Abstract][Full Text] [Related]
13. Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.
Sakkas L; Moschopoulou E; Moatsou G
Foods; 2023 Dec; 12(24):. PubMed ID: 38137305
[TBL] [Abstract][Full Text] [Related]
14. Correlation of the bacterial communities with umami components, and chemical characteristics in Zhejiang xuecai and fermented brine.
Zhang J; Zhang C; Wu W; Lv X; Xin X; Liu D; Hu H; Guo S
Food Res Int; 2021 Feb; 140():109986. PubMed ID: 33648221
[TBL] [Abstract][Full Text] [Related]
15. Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting.
Felisiak K; Szymczak M
Foods; 2021 Oct; 10(11):. PubMed ID: 34828799
[TBL] [Abstract][Full Text] [Related]
16. Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker (
Zhou F; Wang XC
Food Sci Nutr; 2019 Dec; 7(12):3863-3872. PubMed ID: 31890164
[TBL] [Abstract][Full Text] [Related]
17. Pulsed electric field using the needle-needle electrodes for improving the salt diffusion of pork brine salting.
Dong Z; Li X; Liu Z; Wang Y; Xiong Q
J Food Sci; 2023 May; 88(5):2023-2035. PubMed ID: 36995349
[TBL] [Abstract][Full Text] [Related]
18. Quantification and kinetics of the residual brine generation during ham and shoulder pile salting.
Barat JM; Vidal-Brotóns D; López-Pascual E; Gras ML
Meat Sci; 2006 Aug; 73(4):576-80. PubMed ID: 22062555
[TBL] [Abstract][Full Text] [Related]
19. Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.
Melilli C; Barbano DM; Caccamo M; Tuminello L; Carpino S; Licitra G
J Dairy Sci; 2006 May; 89(5):1420-38. PubMed ID: 16606714
[TBL] [Abstract][Full Text] [Related]
20. Dietary effects of aucubin on growth and flesh quality of grass carp (Ctenopharyngodon idellus) based on metabolomics.
Xu Z; Yang H; Li X; Xu X; Tan H; Leng X
J Anim Sci; 2022 Oct; 100(10):. PubMed ID: 35985277
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]