Found: 15
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Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus).
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 5, p. 3097, doi. 10.1111/ijfs.17051
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- Article
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 1, p. 1, doi. 10.1111/1541-4337.13290
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- Article
QD‐based fluorescent nanosensors: Production methods, optoelectronic properties, and recent food applications.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4644, doi. 10.1111/1541-4337.13236
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- Article
Applications of Gas Sensing in Food Quality Detection: A Review.
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- Foods, 2023, v. 12, n. 21, p. 3966, doi. 10.3390/foods12213966
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- Article
Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices.
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- Journal of Food Biochemistry, 2023, p. 1, doi. 10.1155/2023/1215791
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- Article
Identification of novel antioxidant peptide from porcine plasma hydrolysate and its effect in in vitro digestion/HepG2 cells model.
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- Journal of Food Biochemistry, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfbc.13853
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- Article
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (Litopenaeus vannamei) muscle during frozen storage.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16469
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- Article
Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS.
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- Fishes (MDPI AG), 2022, v. 7, n. 1, p. 13, doi. 10.3390/fishes7010013
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- Article
Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 2, p. 1026, doi. 10.1111/ijfs.15465
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- Article
Changes of Volatile Flavor Compounds in Large Yellow Croaker (Larimichthys crocea) during Storage, as Evaluated by Headspace Gas Chromatography–Ion Mobility Spectrometry and Principal Component Analysis.
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- Foods, 2021, v. 10, n. 12, p. 2917, doi. 10.3390/foods10122917
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- Article
Effect of the extract from custard apple (Annona squamosa) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6527, doi. 10.1111/ijfs.15355
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- Article
A novel high frequency SAWR based sensor combined with living cells for shellfish toxin quantitative determination.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 1810, doi. 10.1007/s11694-020-00762-0
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- Article
Freshness evaluation of grass carp ( Ctenopharyngodon idellus) by electronic nose.
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- Journal of Food Measurement & Characterization, 2017, v. 11, n. 3, p. 1026, doi. 10.1007/s11694-017-9478-5
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- Article
Study of herbal tea beverage discrimination method using electronic nose.
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- Journal of Food Measurement & Characterization, 2015, v. 9, n. 1, p. 52, doi. 10.1007/s11694-014-9209-0
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- Article
Determination of the Freshness of Beef Strip Loins ( M. longissimus lumborum) Using Electronic Nose.
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- Food Analytical Methods, 2014, v. 7, n. 8, p. 1612, doi. 10.1007/s12161-014-9796-8
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- Article