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The influence of different edible fungi on the quality characteristics and umami flavor of fish bone soup: A study based on molecular sensory science and targeted metabolomics analysis

https://doi.org/10.2139/ssrn.6097500
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Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity of Lentinus edodes
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Valorization of fish processing by-products for protein hydrolysate recovery: Opportunities, challenges and regulatory issues
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Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities
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Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
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DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
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Chromosome genome assembly and annotation of the spiny red gurnard (Chelidonichthys spinosus)
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Nutritional Properties of Fish Bones: Potential Applications in the Food Industry
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Taste Enhancements Between Various Amino Acids and IMP
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L -Theanine Elicits an Umami Taste with Inosine 5′-Monophosphate
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A Study on the Antioxidant Properties and Stability of Ergothioneine from Culinary-Medicinal Mushrooms
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Strecker degradation products of aspartic and glutamic acids and their amides
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Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
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