相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Comparative study on the morphological characteristics and nutritional quality of largemouth bass (Micropterus salmoides) cultured in an aquaculture system using land-based container with recycling water and a traditional pond system
Song-peng Jia et al.
AQUACULTURE (2022)
Effects of tank color on the growth, survival rate, stress response, and skin color of juvenile hybrid catfish (Clarias macrocephalus x Clarias gariepinus)
Parichart Ninwichian et al.
AQUACULTURE (2022)
Green sample pre-treatment technique coupled with UHPLC-MS/MS for the rapid biomonitoring of dietary poly-unsaturated (omega) fatty acids to predict health risks
Raghavendra Rao Pasupuleti et al.
CHEMOSPHERE (2022)
Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein
Xiaodi Xu et al.
FOOD CHEMISTRY (2022)
Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
Zhongqin Chen et al.
FOOD CHEMISTRY (2022)
Effects of effective microorganisms on the growth performance, nutritional composition and flavour quality of the pond-culturedEriocheir sinensis
Jiancao Gao et al.
AQUACULTURE RESEARCH (2021)
Effects of moderate exercise on hepatic amino acid and fatty acid composition, liver transcriptome, and intestinal microbiota in channel catfish (Ictalurus punctatus)
Lang Zhang et al.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY D-GENOMICS & PROTEOMICS (2021)
Recent development of HS-GC-IMS technology in rapid and non-destructive detection of quality and contamination in agri-food products
Shuang Gu et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2021)
Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems
Beijuan Hu et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2021)
Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality
Li Cai et al.
AQUACULTURE (2021)
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
Yang Yang et al.
FOOD CHEMISTRY (2021)
Influence of different lipid emulsions on specific immune cell functions in head and neck cancer patients receiving supplemental parenteral nutrition: An exploratory analysis
Francesca Candiloro et al.
NUTRITION (2021)
Improving water quality does not guarantee fish health: Effects of ammonia pollution on the behaviour of wild-caught pre-exposed fish
Patricia Soler et al.
PLOS ONE (2021)
Spatial-Temporal Variations of Total Nitrogen and Phosphorus in Poyang, Dongting and Taihu Lakes from Landsat-8 Data
Wei Shang et al.
WATER (2021)
Intake or Blood Levels of n-3 Polyunsaturated Fatty Acids and Risk of Colorectal Cancer: A Systematic Review and Meta-analysis of Prospective Studies
Youngyo Kim et al.
CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION (2020)
From aquaculture production to consumption: Freshness, safety, traceability and authentication, the four pillars of quality
Jorge Freitas et al.
AQUACULTURE (2020)
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure-taste relationship
Yu Fu et al.
FOOD CHEMISTRY (2020)
Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA
M. Sobczak et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies
Yueqi An et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)
Shuqi Wang et al.
FOOD CHEMISTRY (2020)
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
Dengyong Liu et al.
MEAT SCIENCE (2020)
Growth promotion and dietary contribution assessment of three submerged macrophytes to Macrobrachium nipponense
Zhi Lei Yao et al.
AQUACULTURE (2019)
Quantitative assessment of the effects of human activities on phytoplankton communities in lakes and reservoirs
C. S. Zhao et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2019)
Effect of long-term moderate exercise on muscle cellularity and texture, antioxidant activities, tissue composition, freshness indicators and flavor characteristics in largemouth bass (Micropterus salmoides)
Yves Harimana et al.
AQUACULTURE (2019)
Improvement of Muscle Quality of Grass Carp (Ctenopharyngodon idellus) With a Bio-Floating Bed in Culture Ponds
Xi Zhang et al.
FRONTIERS IN PHYSIOLOGY (2019)
Diet Affects Muscle Quality and Growth Traits of Grass Carp (Ctenopharyngodon idellus): A Comparison Between Grass and Artificial Feed
Honghao Zhao et al.
FRONTIERS IN PHYSIOLOGY (2018)
Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
Pelin Salum et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Cyanobacteria and cyanotoxins in fishponds and their effects on fish tissue
Damjana Drobac et al.
HARMFUL ALGAE (2016)
Evaluation of fatty acid composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage
Cong Sun et al.
INTERNATIONAL DAIRY JOURNAL (2016)
DHA Effects in Brain Development and Function
Lotte Lauritzen et al.
NUTRIENTS (2016)
Low water quality in tropical fishponds in southeastern Brazil
Simone M. Costa et al.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS (2014)
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review
Jun-Hu Cheng et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Nutritional Quality in Terms of Amino Acid and Fatty Acid of Five Coldwater Fish Species: Implications to Human Health
Debajit Sarma et al.
NATIONAL ACADEMY SCIENCE LETTERS-INDIA (2013)
Candida utilis and Chlorella vulgaris Counteract Intestinal Inflammation in Atlantic Salmon (Salmo salar L.)
Fabian Grammes et al.
PLOS ONE (2013)
Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products
Claudia Strobel et al.
LIPIDS IN HEALTH AND DISEASE (2012)
Quality differences of gilthead sea bream from distinct production systems in Southern Europe: Intensive, integrated, semi-intensive or extensive systems
L. M. P. Valente et al.
FOOD CONTROL (2011)
Temporal and spatial variations of chemical oxygen demand in Lake Taihu, China, from 2005 to 2009
Yan Yin et al.
HYDROBIOLOGIA (2011)
Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality
Ana Fuentes et al.
FOOD CHEMISTRY (2010)
A review of cyanobacterial odorous and bioactive metabolites: Impacts and management alternatives in aquaculture
Juliette L. Smith et al.
AQUACULTURE (2008)
Compositional and organoleptic quality of fanned and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it:: A review
Kriton Grigorakis
AQUACULTURE (2007)
A fresh look at meat flavor
C. R. Calkins et al.
MEAT SCIENCE (2007)
Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation
Vincent Varlet et al.
FOOD CHEMISTRY (2007)
Response of largemouth bass Micropterus salmoides to dietary supplementation of lysine, methionine, and highly unsaturated fatty acids
SD Coyle et al.
JOURNAL OF THE WORLD AQUACULTURE SOCIETY (2000)