On the public citation graph
Impact of different drying processes on the lipid deterioration and color characteristics of Penaeus vannamei
0 signed · 94 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ejlt.201700253openalex-snapshot
Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation
inferredcites →https://doi.org/10.1007/bf02912929openalex-snapshot
In vitro inhibition of lipid peroxidation in fish by turmeric (Curcuma longa)
inferredcites →https://doi.org/10.1007/s10695-016-0292-5openalex-snapshot
Effects of dietary supplementation with green tea waste on growth, digestive enzyme and lipid metabolism of juvenile hybrid tilapia, Oreochromis niloticus × O. aureus
inferredcites →https://doi.org/10.1007/s11746-000-0132-3openalex-snapshot
Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish
inferredcites →https://doi.org/10.1007/s13197-017-2742-1openalex-snapshot
Astaxanthin stability and color change of krill during subcritical water treatment
inferredcites →https://doi.org/10.1016/j.anifeedsci.2016.09.004openalex-snapshot
Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-products
inferredcites →https://doi.org/10.1016/j.foodchem.2004.03.002openalex-snapshot
Colour stability of anthocyanins in aqueous solutions at various pH values
inferredcites →https://doi.org/10.1016/j.foodchem.2005.10.029openalex-snapshot
Concentrates of fish protein from bycatch species produced by various drying processes
inferredcites →https://doi.org/10.1016/j.foodchem.2006.10.039openalex-snapshot
Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
inferredcites →https://doi.org/10.1016/j.foodcont.2015.03.001openalex-snapshot
Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.05.011openalex-snapshot
Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.01.013openalex-snapshot
Kinetics of astaxanthin degradation and color changes of dried shrimp during storage
inferredcites →https://doi.org/10.1016/j.lwt.2006.12.007openalex-snapshot
Sensory differentiation of shrimp using a trained descriptive analysis panel
inferredcites →https://doi.org/10.1016/j.lwt.2014.10.043openalex-snapshot
The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage
inferredcites →https://doi.org/10.1016/j.lwt.2016.11.046openalex-snapshot
Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts
inferredcites →https://doi.org/10.1016/s0021-9258(18)64849-5openalex-snapshot
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
inferredcites →https://doi.org/10.1021/acs.jafc.5b03121openalex-snapshot
Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis)
inferredcites →https://doi.org/10.1021/acs.jafc.8b03047openalex-snapshot
Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life
inferredcites →https://doi.org/10.1021/jf404270fopenalex-snapshot
New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry and Evaluation of the Effect of Salting and Drying
inferredcites →https://doi.org/10.1021/jf950774copenalex-snapshot
Preliminary Identification of Lipoxygenase in Algae (Enteromorpha intestinalis) for Aroma Formation
inferredcites →https://doi.org/10.1021/jf960149nopenalex-snapshot
Lipoxygenase Activity in Pig Muscle: Purification and Partial Characterization
inferredcites →https://doi.org/10.1039/b922183mopenalex-snapshot
Lipid oxidation and improving the oxidative stability
inferredcites →https://doi.org/10.1039/c6ay01145dopenalex-snapshot
Sequential factorial designs for method development of the determination of Cd and Pb in fish and shrimp by GF AAS after sample freeze-drying and tetramethylammonium hydroxide solubilization
inferredcites →https://doi.org/10.1080/07373931003609666openalex-snapshot
Trends in Microwave-Assisted Freeze Drying of Foods
inferredcites →https://doi.org/10.1080/07373937.2011.551624openalex-snapshot
Trends in Processing Technologies for Dried Aquatic Products
inferredcites →https://doi.org/10.1080/07373937.2012.663435openalex-snapshot
Combined Electrohydrodynamic (EHD) and Vacuum Freeze Drying of Sea Cucumber
inferredcites →https://doi.org/10.1080/07373937.2016.1187161openalex-snapshot
Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage
inferredcites →https://doi.org/10.1080/10408690590900117openalex-snapshot
Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning
inferredcites →https://doi.org/10.1080/10498850.2011.571808openalex-snapshot
Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
inferredcites →https://doi.org/10.1080/10498850.2013.796581openalex-snapshot
Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat
inferredcites →https://doi.org/10.1111/j.1365-2621.2001.tb08213.xopenalex-snapshot
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00516.xopenalex-snapshot
Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet‐Spouted Bed Dryer
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01642.xopenalex-snapshot
Development of a Method to Produce Freeze‐Dried Cubes from 3 Pacific Salmon Species
inferredcites →https://doi.org/10.1111/jfpp.12643openalex-snapshot
Properties of Salted Shrimp Paste (Kapi) fromAcetes vulgarisas Affected by Postmortem Storage Prior to Salting
inferredcites →https://doi.org/10.1111/jfpp.12709openalex-snapshot
Influence of Storage Conditions on the Stability of Phospholipids-Rich Krill (Euphausia superba) Oil
inferredcites →https://doi.org/10.1205/096030803322756394openalex-snapshot
Structural Characteristics of Freeze-Dried Abalone
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4644113openalex-extracted
High-Humidity Hot Air Impingement Cooking Enhances Dried Penaeus Vannamei Color by Inactivating the Enzymes, Reducing Drying Time, and Inhibiting the Millard Reaction
inferred← citeshttps://doi.org/10.1002/aff2.65openalex-snapshot
Changes in the fatty acid composition of brown shrimp, Crangon crangon, after boiling
inferred← citeshttps://doi.org/10.1002/jsfa.10827openalex-snapshot
Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes
inferred← citeshttps://doi.org/10.1002/jsfa.11443openalex-snapshot
Effects of different drying methods on the storage stability of barley grass powder
inferred← citeshttps://doi.org/10.1002/jsfa.13277openalex-snapshot
Effect of ultrasound combined with pineapple protease treatment on the tenderness of dried shrimp
inferred← citeshttps://doi.org/10.1002/jsfa.70499openalex-snapshot
Physicochemical and microstructural properties and volatile compounds of Macrobrachium rosenbergii meat as affected by different drying methods
inferred← citeshttps://doi.org/10.1007/s11694-023-01888-7openalex-snapshot
Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying
inferred← citeshttps://doi.org/10.1007/s11947-025-04193-xopenalex-snapshot
Enhancement of Safety, Quality and Shelf Life of Meretrix meretrix Clam using Sous Vide Cooking in Combination with High-Pressure Processing
inferred← citeshttps://doi.org/10.1007/s12393-024-09381-7openalex-snapshot
Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods
inferred← citeshttps://doi.org/10.1016/j.bcab.2026.104218openalex-snapshot
Comparative study of drying techniques on the functional properties and fishy odor characteristics of gelatin derived from Atlantic salmon (Salmo salar) skin
inferred← citeshttps://doi.org/10.1016/j.crbiot.2023.100162openalex-snapshot
A mini-review on cold-adapted enzymes from psychrotrophic microorganisms in foods: Benefits and challenges
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102565openalex-snapshot
Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101180openalex-snapshot
Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality
inferred← citeshttps://doi.org/10.1016/j.fochx.2024.101696openalex-snapshot
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102473openalex-snapshot
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102756openalex-snapshot
Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.103054openalex-snapshot
Study on the correlation and formation mechanism of flavor compounds and Maillard reaction products during the drying process of Litopenaeus vannamei
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104016openalex-snapshot
Study on the effect of hydrogen-included reducing atmosphere packaging on quality deterioration of refrigerated Litopenaeus vannamei
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132092openalex-snapshot
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137496openalex-snapshot
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139996openalex-snapshot
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142016openalex-snapshot
Lipid-involved browning mechanism during the drying process of squid
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149663openalex-snapshot
Critical chemical reactions in the drying of agricultural products: mechanisms, regulation, and future perspectives
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.150663openalex-snapshot
Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.)
inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.110820openalex-snapshot
Experimental assessment of ozonated ice: Preparation, stability, and preservation effects on shrimp (Metapenaeus ensis)
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.114263openalex-snapshot
Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119762openalex-snapshot
Next-generation intelligent prepared aquatic dishes: research progress in digital heat control and quality evaluation empowered by industry 4.0
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.119857openalex-snapshot
Next-generation super-drying technologies for aquatic foods in the context of industry 5.0: A review
inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103701openalex-snapshot
Instant controlled pressure drop (DIC) as an effective pretreatment to intensify drying efficiency and enhance quality attributes of heat pump dried scallop adductors
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104966openalex-snapshot
Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2025.112781openalex-snapshot
The impact of tea polyphenols on the oxidative stability in Antarctic krill meal during storage: phenomena, substances, and potential mechanism
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2026.01.034openalex-snapshot
Emerging insights into lipid oxidation in dry-cured meats: Adverse effects on product quality and safety
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111403openalex-snapshot
Flavor profile of dried shrimp at different processing stages
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.114690openalex-snapshot
Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115564openalex-snapshot
Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115771openalex-snapshot
Effect of temperature fluctuation on the freshness, water migration and quality of cold-storage Penaeus vannamei
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115942openalex-snapshot
Lipidomics reveals the effect of hot-air drying on the quality characteristics and lipid oxidation of Tai Lake whitebait (Neosalanx taihuensis Chen)
inferred← citeshttps://doi.org/10.1016/j.lwt.2026.120035openalex-snapshot
Drying method-dependent flavor quality and iodine speciation in dried shrimp (Fenneropenaeus chinensis): A multi-dimensional flavoromics approach integrating GC-O-MS/AEDA, SIDA quantification, aroma reconstitution, and EEG neuroperception
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104694openalex-snapshot
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
inferred← citeshttps://doi.org/10.1055/s-0044-1787118openalex-snapshot
Comparison of Freeze-Drying and Hot-Air Drying on the Appearance, Microscopic Characterization, and Ginsenosides Contents of the American Ginseng
inferred← citeshttps://doi.org/10.1080/07373937.2021.1895205openalex-snapshot
Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
inferred← citeshttps://doi.org/10.1080/07373937.2024.2424352openalex-snapshot
Effects of osmotic dehydration packaging on rehydration capacity, moisture distribution, protein quality properties and microstructure of Penaeus vannamei
inferred← citeshttps://doi.org/10.1080/07373937.2026.2660318openalex-snapshot
Microwave vacuum combined drying of Macrobrachium rosenbergii meat: Effects of moisture transition points on drying kinetics, microstructure, quality, and flavor characteristics
inferred← citeshttps://doi.org/10.1080/10408398.2023.2224451openalex-snapshot
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
inferred← citeshttps://doi.org/10.1111/1541-4337.12866openalex-snapshot
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention
inferred← citeshttps://doi.org/10.1111/1541-4337.70096openalex-snapshot
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
inferred← citeshttps://doi.org/10.1111/ijfs.14907openalex-snapshot
Elemental and structural changes associated with white spot formation in sun‐dried Pacific white shrimp shells
inferred← citeshttps://doi.org/10.1111/ijfs.16640openalex-snapshot
Complex organic acids treatment on crayfish ( Procambarus clarkii ): the relationship between myofibrillar protein structure and meat quality
inferred← citeshttps://doi.org/10.1111/ijfs.17386openalex-snapshot
Effects of boiling, centrifuging and drying methods on bioactive compounds in Antarctic krill meal
inferred← citeshttps://doi.org/10.1111/jfpe.14004openalex-snapshot
Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods
inferred← citeshttps://doi.org/10.1111/jfpp.15366openalex-snapshot
Ultrasound use as a pretreatment for shrimp ( Litopenaeus vannamei ) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties
inferred← citeshttps://doi.org/10.1111/raq.12820openalex-snapshot
A systematic review of drying in aquatic products
inferred← citeshttps://doi.org/10.1177/10820132231166972openalex-snapshot
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp ( Metapenaeus dobsonii) during cooking and freezing cycle
inferred← citeshttps://doi.org/10.3390/foods10112624openalex-snapshot
Significantly Different Lipid Profile Analysis of Litopenaeus vannamei under Low-Temperature Storage by UPLC-Q-Exactive Orbitrap/MS
inferred← citeshttps://doi.org/10.3390/foods11142122openalex-snapshot
Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C
inferred← citeshttps://doi.org/10.3390/foods13111706openalex-snapshot
Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying
inferred← citeshttps://doi.org/10.3390/foods14234041openalex-snapshot
Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp
inferred← citeshttps://doi.org/10.3390/foods15183354openalex-snapshot
The Impact of Drying Technologies and Thermal Processing on the Nutritional Profiles, Flavor Fingerprints, and Taste Attributes of Giant Freshwater Prawn (Macrobrachium rosenbergii)
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.