These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

117 related articles for article (PubMed ID: 37803620)

  • 1. The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing.
    Liu Q; Lei M; Lin J; Zhao W; Zeng X; Bai W
    Food Res Int; 2023 Nov; 173(Pt 1):113309. PubMed ID: 37803620
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Formation of Lipid-Derived Flavors in Dry-Cured Mackerel (
    Liu Q; Lei M; Zhao W; Li X; Zeng X; Bai W
    Foods; 2023 Jun; 12(13):. PubMed ID: 37444242
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing.
    Liu Q; Lin J; Zhao W; Lei M; Yang J; Bai W
    Food Res Int; 2023 Jan; 163():112273. PubMed ID: 36596184
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System.
    Zhang Y; Tang J; Zhao J; Wu H; Ditta YA; Zhang J
    J Food Sci; 2015 Dec; 80(12):C2640-6. PubMed ID: 26523477
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel (
    Cui K; Liu N; Sun Y; Sun G; Wang S; Yang M; Wang X; Zhou D; Ge Y; Wang D; Wang M
    Food Sci Nutr; 2023 Feb; 11(2):1013-1023. PubMed ID: 36789073
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates.
    Yang J; Wu S; Mai R; Lin L; Zhao W; Bai W
    Food Chem; 2021 Dec; 364():130163. PubMed ID: 34175624
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms.
    Wu S; Yang J; Dong H; Liu Q; Li X; Zeng X; Bai W
    Food Chem; 2021 Apr; 342():128381. PubMed ID: 33097327
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel.
    Li J; Liu Y; Jiang CY; Miao XQ; Dong XP; Du M; Jiang PF
    Food Chem; 2024 Aug; 449():139329. PubMed ID: 38615634
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius).
    Wang W; Huang Y; Zhao W; Dong H; Yang J; Bai W
    Food Chem; 2022 Jun; 380():132175. PubMed ID: 35086010
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation.
    Bian H; Ma J; Geng Z; Liu T; Sun C; Wang D; Zhang M; Xu W
    Food Chem; 2019 Oct; 296():63-68. PubMed ID: 31202307
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. [Separation and screening of antioxidant peptides from
    Xue Y; Guo R; Zhang B
    Se Pu; 2020 Dec; 38(12):1431-1439. PubMed ID: 34213258
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Distribution and environmental characteristics of the spawning grounds of Scomberomorus niphonius in the coastal waters of Yellow Sea, China].
    Wan R; Song PB; Li ZG; Long XY
    Ying Yong Sheng Tai Xue Bao; 2020 Jan; 31(1):275-281. PubMed ID: 31957405
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Polymorphic microsatellite loci for Japanese Spanish mackerel (Scomberomorus niphonius).
    Lin L; Zhu L; Liu SF; Tang QS; Su YQ; Zhuang ZM
    Genet Mol Res; 2012 May; 11(2):1205-8. PubMed ID: 22614347
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration.
    Gudjónsdóttir M; Romotowska PE; Karlsdóttir MG; Arason S
    Food Res Int; 2019 Feb; 116():471-482. PubMed ID: 30716970
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Myoglobin from Atlantic and Tinker mackerels: Purification, characterization and its possible use as a molecular marker.
    Ragucci S; Woodrow P; Clemente A; Russo R; Valletta M; Landi N; Russo L; Chambery A; Di Maro A
    Int J Biol Macromol; 2022 Aug; 214():459-469. PubMed ID: 35753513
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel.
    Zhang S; Wang R; Chu J; Sun C; Lin S
    Food Chem; 2023 Jun; 412():135559. PubMed ID: 36708673
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of food processing on reduction and degradation pathway of pyrethroid pesticides in mackerel fillet (Scomberomorus commerson).
    Wongmaneepratip W; Gao X; Yang H
    Food Chem; 2022 Aug; 384():132523. PubMed ID: 35231708
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction.
    Lee MK; Uddin MS; Chun BS
    J Environ Biol; 2008 Jul; 29(4):591-7. PubMed ID: 19195403
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.