34 results on '"Xia, Wenshui"'
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2. Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
3. Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
4. Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
5. Texture maintenance and degradation mechanism of ice-stored grass carp (Ctenopharyngodon idella): A scope of intramuscular connective tissue
6. The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates
7. The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis
8. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
9. Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation
10. Comparison of methodological proposal in sensory evaluation for Chinese mitten crab (Eriocheir sinensis) by data mining and sensory panel
11. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage
12. Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish
13. Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain
14. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
15. The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish
16. Biosynthesis of acetate esters by dominate strains, isolated from Chinese traditional fermented fish (Suan yu)
17. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
18. Comparison of analytical methods to assay inhibitors of angiotensin I-converting enzyme
19. Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0 °C
20. Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone
21. Hypocholesterolaemic effects of different chitosan samples in vitro and in vivo
22. A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)
23. Analysis of phenolic compounds in Chinese olive ( Canarium album L.) fruit by RPHPLC–DAD–ESI–MS
24. Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures
25. Nutritional composition of the kernels from Canarium album L.
26. Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
27. Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity
28. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet
29. Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product
30. Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus
31. Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus
32. Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking
33. Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus
34. Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds.
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