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。Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Li Liang et al.
FOOD CHEMISTRY (2022)
Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas)
Shijie Bi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Sensory profiling, liking and acceptance of sea urchin gonads from the North Atlantic coast of Portugal, aiming future aquaculture applications
Luis F. Baiao et al.
FOOD RESEARCH INTERNATIONAL (2021)
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
Jorge Freitas et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Compositions of extractive components in the testes and ovaries of various sea urchins: comparisons among species, sexes, and maturational status
Yuko Murata et al.
FISHERIES SCIENCE (2020)
Determination of free amino acids, organic acids, and nucleotides in 29 elegant spices
Wen Duan et al.
FOOD SCIENCE & NUTRITION (2020)
Seasonal effect in nutritional quality and safety of the wild sea urchin Paracentrotus lividus harvested in the European Atlantic shores
Filipa Rocha et al.
FOOD CHEMISTRY (2019)
Influence of a prepared diet and a macroalga (Ulva sp.) on the growth, nutritional and sensory qualities of gonads of the sea urchin Paracentrotus lividus
Ermelinda Prato et al.
AQUACULTURE (2018)
Gonad quality of sea urchin Paracentrotus lividus cultured in an offshore pilot-scale trial on the south-east Italian coast
M. G. Volpe et al.
AQUACULTURE NUTRITION (2018)
Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment
Ya Liu et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2016)
Physiological responses to depuration and transport of native and exotic clams at different temperatures
Patricia Anacleto et al.
AQUACULTURE (2013)
The effect of holding live sea urchins (Evechinus chloroticus) in air prior to gonad removal on gonad adenine nucleotide profiles during storage at 4°C
Wasseela Verachia et al.
FOOD CHEMISTRY (2013)
Quality changes in sea urchin (Strongylocentrotus nudus) during storage in artificial seawater saturated with oxygen, nitrogen and air
Chao Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Biochemical changes in oyster tissues and hemolymph during long-term air exposure
Shinya Kawabe et al.
FISHERIES SCIENCE (2010)
Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads
K. Phillips et al.
AQUACULTURE (2009)
Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth
Andreas Dunkel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Storage of sea urchin gonad in oxygenated sea water
Yasunori Kinoshita et al.
NIPPON SUISAN GAKKAISHI (2009)
Differences in free amino acid composition between testis and ovary of sea urchin Anthocidaris crassispina during gonadal development
Kazufumi Osako et al.
FISHERIES SCIENCE (2007)
Chemical composition and biometrical measurements of the Turkish Sea urchin (Paracentratus Lividus, Lamarck, 1816)
T. Dincer et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Quantitative studies, taste reconstitution, and omission experiments on the key taste compounds in Morel mushrooms (Morchella deliciosa fr.)
N Rotzoll et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Physiological function and metabolism of free D-alanine in aquatic animals
H Abe et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2005)
Optimization of a nitrogen analyser based on the Dumas method
T Saint-Denis et al.
ANALYTICA CHIMICA ACTA (2004)
Implication of guanosine 3,′5′-cyclic monophosphate, adenosine 3′,5′-cyclic monophosphate, adenosine 5′-mono-, di- and triphosphate and fructose-2,6-bisphosphate in the regulation of the glycolytic pathway in hypoxic/anoxic mussel, Mytilus galloprovincialis
MJ Díaz-Enrich et al.
MOLECULAR AND CELLULAR BIOCHEMISTRY (2002)
Relevance of omission tests to determine flavour-active compounds in food:: application to cheese taste
E Engel et al.
FOOD QUALITY AND PREFERENCE (2002)
Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast
R Mendes et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
分享论文
