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Journal Abstract Search

179 related items for PubMed ID: 23423906

  • 1. Chemical composition and flavour characteristics of a liquid extract occurring as waste in crab (Ovalipes punctatus) processing.
    Bu J, Dai Z, Zhou T, Lu Y, Jiang Q.
    J Sci Food Agric; 2013 Jul; 93(9):2267-75. PubMed ID: 23423906
    [Abstract] [Full Text] [Related]

  • 2. Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
    Lin M, Liu X, Xu Q, Song H, Li P, Yao J.
    J Sci Food Agric; 2014 Mar 30; 94(5):882-9. PubMed ID: 23900959
    [Abstract] [Full Text] [Related]

  • 3. Effect of the addition of chia's by-product on the composition of fatty acids in hamburgers through chemometric methods.
    Souza AH, Gohara AK, Rotta EM, Chaves MA, Silva CM, Dias LF, Gomes ST, Souza NE, Matsushita M.
    J Sci Food Agric; 2015 Mar 30; 95(5):928-35. PubMed ID: 24909559
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  • 4. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products.
    Cheung IW, Li-Chan EC.
    Food Chem; 2014 Feb 15; 145():1076-85. PubMed ID: 24128587
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  • 5. Comparison of flavour qualities of three sourced Eriocheir sinensis.
    Wang S, He Y, Wang Y, Tao N, Wu X, Wang X, Qiu W, Ma M.
    Food Chem; 2016 Jun 01; 200():24-31. PubMed ID: 26830556
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  • 6. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
    Asikin Y, Taira I, Inafuku S, Sumi H, Sawamura M, Takara K, Wada K.
    J Food Sci; 2012 Apr 01; 77(4):C469-75. PubMed ID: 22394020
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  • 7. Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis.
    Liu C, Ji W, Jiang H, Shi Y, He L, Gu Z, Zhu S.
    Food Chem; 2021 May 15; 344():128632. PubMed ID: 33229146
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  • 10. Characteristics of formed Atlantic salmon jerky.
    Oberholtzer AS, Dougherty MP, Camire ME.
    J Food Sci; 2011 Aug 15; 76(6):S396-400. PubMed ID: 22417521
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  • 11. Environmental salinity and dietary lipid nutrition strategy: Effects on flesh quality of the marine euryhaline crab Scylla paramamosain.
    Luo J, Monroig Ó, Zhou Q, Tocher DR, Yuan Y, Zhu T, Lu J, Song D, Jiao L, Jin M.
    Food Chem; 2021 Nov 01; 361():130160. PubMed ID: 34062457
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  • 12. Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel.
    Matsuo Y, Miura LA, Araki T, Yoshie-Stark Y.
    Food Chem; 2019 May 01; 279():356-363. PubMed ID: 30611501
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  • 13. Flavour-active compounds in thermally treated yeast extracts.
    Alim A, Song H, Liu Y, Zou T, Zhang Y, Zhang S.
    J Sci Food Agric; 2018 Aug 01; 98(10):3774-3783. PubMed ID: 29344949
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  • 14. Chemical properties and sensory quality of ice cream fortified with fish protein.
    Shaviklo GR, Thorkelsson G, Sveinsdottir K, Rafipour F.
    J Sci Food Agric; 2011 May 01; 91(7):1199-204. PubMed ID: 21337575
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  • 15. Extraction of bromelain from pineapple peels.
    Ketnawa S, Chaiwut P, Rawdkuen S.
    Food Sci Technol Int; 2011 Aug 01; 17(4):395-402. PubMed ID: 21813595
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  • 19. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.
    Liu J, Liu M, He C, Song H, Guo J, Wang Y, Yang H, Su X.
    J Sci Food Agric; 2015 Apr 01; 95(6):1362-72. PubMed ID: 25043370
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  • 20. Composition of meat and offal from weaned and fattened rabbits and results of stereospecific analysis of triacylglycerols and phosphatidylcholines.
    D'Arco G, Blasi F, Cossignani L, Di Giacomo F, Ciavardelli D, Ventura F, Scipioni S, Simonetti MS, Damiani P.
    J Sci Food Agric; 2012 Mar 15; 92(4):952-9. PubMed ID: 21997590
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