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Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus
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Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)
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Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata
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A 21st century technique for food control: Electronic noses
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Comparison of non-volatile compounds and sensory characteristics of Chinese mitten crabs (Eriocheir sinensis) reared in lakes and ponds: Potential environmental factors
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Variations in flavor according to fish size in rainbow trout (Oncorhynchus mykiss)
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Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)
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Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
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Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction
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Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry
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Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality
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Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C
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Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
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Comparison of flavour qualities of three sourced Eriocheir sinensis
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Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
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Volatile flavor constituents in the pork broth of black-pig
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Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage
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The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
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Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
inferredcites →https://doi.org/10.1016/j.fsi.2019.05.060openalex-snapshot
Heritability of immunity traits and disease resistance of bighead catfish, Clarias macrocephalus Günther, 1864
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Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis)
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Evaluation of taste masking effect of diclofenac using sweeteners and cyclodextrin by a potentiometric electronic tongue
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.07.004openalex-snapshot
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Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting
inferredcites →https://doi.org/10.1016/j.meatsci.2005.08.002openalex-snapshot
Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages
inferredcites →https://doi.org/10.1016/j.meatsci.2008.03.015openalex-snapshot
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham
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Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems
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Determination of Multi-Residues of Tetracyclines and Their Metabolites in Milk by High Performance Liquid Chromatography-Tandem Positive-ion Electrospray Ionization Mass Spectrometry
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New Device for Direct Extraction of Volatiles in Solid Samples Using SPME
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Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.)
inferredcites →https://doi.org/10.1046/j.1444-2906.2003.00700.xopenalex-snapshot
Volatile flavor compounds of some sea fish and prawn species
inferredcites →https://doi.org/10.1080/10408398.2014.1001489openalex-snapshot
The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review
inferredcites →https://doi.org/10.1080/10942912.2020.1758715openalex-snapshot
Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
inferredcites →https://doi.org/10.1080/19476337.2017.1413011openalex-snapshot
Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods
inferredcites →https://doi.org/10.1111/ijfs.12997openalex-snapshot
Lipolysis and lipid oxidation caused by Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31 isolated from Suan yu, a traditional Chinese low‐salt fermented fish
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Characterisation of volatile compounds of farmed soft‐shelled turtle (Pelodiscus sinensis) by solid‐phase microextraction and the influence of matrix pH on the release of volatiles
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.00839.xopenalex-snapshot
A review of theoretical and practical aspects of solid-phase microextraction in food analysis
inferredcites →https://doi.org/10.1111/jfbc.12683openalex-snapshot
Study on changes in the quality of grass carp in the process of postmortem
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Solid phase microextraction techniques used for gas chromatography: a review
inferredcites →https://doi.org/10.17221/103/2018-cjfsopenalex-snapshot
Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue
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inferredcites →https://doi.org/10.4060/ca9229enopenalex-snapshot
The State of World Fisheries and Aquaculture 2020
inferredcites →https://doi.org/10.46989/001c.21646openalex-snapshot
Effects of Dietary Lipid Levels on Growth Performance, Whole Body Composition and Digestive Enzyme Activity of Juvenile Bighead Carp (Aristichthys nobilis)
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.136238openalex-snapshot
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Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141264openalex-snapshot
Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
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Recirculating aquaculture-fasting strategy (RASF) to modulate gut microbiota and enhance the fish meat quality of bighead carp (Aristichthys nobilis)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.147753openalex-snapshot
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Low‐Level Pressure Coupled Two‐Stage Heat Treatment Improves Gel Properties and Water Migration of Aristichthys nobilis Surimi by Altering Myosin Conformation
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