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Aroma formation mechanisms during dried bonito processing through integrated flavouromics and untargeted lipidomics analysis

https://doi.org/10.2139/ssrn.5436893
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inferredcites →https://doi.org/10.1002/jsfa.9064openalex-snapshot
Effect of thermal processing towards lipid oxidation and non‐enzymatic browning reactions of Antarctic krill (Euphausia superba) meal
inferredcites →https://doi.org/10.1016/j.biotechadv.2005.11.005openalex-snapshot
Flavour formation by amino acid catabolism
inferredcites →https://doi.org/10.1016/j.foodchem.2007.03.041openalex-snapshot
Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.036openalex-snapshot
Ageing and retail display time in raw beef odour according to the degree of lipid oxidation
inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.043openalex-snapshot
Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation
inferredcites →https://doi.org/10.1016/j.lwt.2015.05.061openalex-snapshot
Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide
inferredcites →https://doi.org/10.1016/j.meatsci.2018.04.028openalex-snapshot
Unsaturated fat fraction from lard increases the oxidative stability of minced pork
inferredcites →https://doi.org/10.1021/acs.jafc.3c00769openalex-snapshot
Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
inferredcites →https://doi.org/10.1021/acs.jafc.3c02618openalex-snapshot
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
inferredcites →https://doi.org/10.1021/jf053131yopenalex-snapshot
Quantitative Studies, Taste Reconstitution, and Omission Experiments on the Key Taste Compounds in Morel Mushrooms (Morchella deliciosa Fr.)
inferredcites →https://doi.org/10.1093/ajcn/77.5.1133openalex-snapshot
Diacylglycerols affect substrate oxidation and appetite in humans
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb10732.xopenalex-snapshot
Effect of Storage Time on Raw Sardine ( Sardina pilchardus ) Flavor and Aroma Quality
inferredcites →https://doi.org/10.3390/molecules28052299openalex-snapshot
Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions
inferredcites →https://doi.org/10.3390/s20247008openalex-snapshot
Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System
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