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References from Analysis of key fishy odorants in crucian carp (Carassius auratus) and yellowfin seabream (Acanthopagrus latus). Local targets link to admitted publications; unresolved targets remain external evidence.
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10.1021/acs.jafc.9b07621 · 2020 · External reference
Chemosensory and biointeractive landscapes of food: Bridging flavour chemistry and gut ecology
10.1016/j.foohum.2026.101003 · 2026 · External reference
From ocean to table: Marine contaminants and their risks to human health and biodiversity
10.1016/j.marpolbul.2025.119134 · 2026 · External reference
Unresolved reference
2024 · External reference
Characterization of difference in muscle volatile compounds between triploid and diploid crucian carp
2021 · External reference
Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (acipenser transmontanus)
10.1016/j.aca.2008.02.005 · 2008 · External reference
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
10.1016/j.foodchem.2024.138625 · 2024 · External reference
Evaluation of total hydrocarbon levels in various fish species
10.22271/fish.2023.v11.i6b.2888 · 2023 · External reference
Response of Atlantic salmon (salmo Salar) flavor to environmental salinity while culturing between freshwater and seawater
10.1016/j.aquaculture.2020.735953 · 2021 · External reference
Investigation of sensory and volatile characteristics of farmed and wild barramundi (lates calcarifer) using gas chromatography−olfactometry mass spectrometry and descriptive sensory analysis
10.1021/jf902030y · 2009 · External reference
Analysis of volatile compounds contributing to distinctive odour of silver carp (hypophthalmichthys molitrix) surimi
10.1111/ijfs.16141 · 2022 · External reference
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
10.1016/j.foodchem.2009.10.036 · 2010 · External reference
Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (eriocheir sinensis)
10.1016/j.foodres.2013.05.018 · 2013 · External reference
Identification of odor-causing compounds in six species of odor-producing microalgae separated from drinking water source with distinct fishy odor: Insight into microalgae growth and odor characteristics
10.1016/j.chemosphere.2023.141043 · 2024 · External reference
Identification of fishy odor causing compounds produced by ochromonas sp. and cryptomonas ovate with gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography
10.1016/j.scitotenv.2019.03.370 · 2019 · External reference
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
10.1016/j.foodres.2023.113914 · 2024 · External reference
Exploration of volatile compounds causing off-flavor in farm-raised channel catfish (ictalurus punctatus) fillet
10.1007/s10499-016-0038-5 · 2017 · External reference
Recent advances in fishy odour in aquatic fish products, from formation to control
10.1111/ijfs.15269 · 2021 · External reference
Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes
10.1016/j.aqrep.2020.100312 · 2020 · External reference
Characterisation of aroma-active and off-odour compounds in german rainbow trout (oncorhynchus mykiss). Part II: Case of fish meat and skin from earthen-ponds farming
10.1016/j.foodchem.2016.09.172 · 2017 · External reference
Evaluation of key aroma compounds in processed prawns (Whiteleg shrimp) by quantitation and aroma recombination experiments
10.1021/acs.jafc.7b00636 · 2017 · External reference
Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion
10.1016/j.foodchem.2020.128565 · 2021 · External reference
An investigation into the occurrence of geosmin responsible for earthy–musty taints in UK farmed rainbow trout, onchorhynchus mykiss
10.1016/j.aquaculture.2004.11.046 · 2006 · External reference
Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma
10.1016/j.foodchem.2010.03.129 · 2010 · External reference
Analysis of volatile compounds of wild gilthead sea bream (sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS
10.1016/j.microc.2009.07.010 · 2009 · External reference
Characteristic aroma components of british farmhouse cheddar cheese
10.1021/jf001121l · 2001 · External reference
Unresolved reference
2011 · External reference
Unraveling the source-water fishy odor occurrence during low-temperature periods: Odorants identification, typical algae species and odor-producing potential
10.1016/j.scitotenv.2023.166998 · 2023 · External reference
Effect of short-term depuration on the flavor of crucian carp (carassius auratus) and exploration of prediction model for fishy odor
10.1016/j.jfca.2025.107454 · 2025 · External reference
Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach
2024 · External reference
Volatile components present in different parts of grass carp
10.1111/jfbc.12668 · 2018 · External reference
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
10.1016/j.foodchem.2023.136299 · 2023 · External reference
Nutritional quality, volatile organic compounds and element compositions of indigenous upland rice
10.1016/j.jfca.2025.107517 · 2025 · External reference
Flavor characterization and perceptual interactions of key aroma compounds in Zhoushan fish sauce: A combined approach of GC-MS, GC-E-nose, feller's additive model, σ-τ plot and molecular docking
10.1016/j.lwt.2026.119548 · 2026 · External reference
Determination of contents of catechins in oolong teas by quantitative analysis of multi-components via a single marker (QAMS) method
10.1007/s12161-016-0592-5 · 2017 · External reference
UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan basin, China
10.1016/j.foodres.2018.11.008 · 2019 · External reference
Lipid oxidation and fishy odour development in protein hydrolysate from nile tilapia oreochromis niloticus muscle as affected by freshness and antioxidants
10.1016/j.foodchem.2011.11.139 · 2012 · External reference
Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods
10.1016/j.foodchem.2023.137308 · 2024 · External reference
Impact of cooking on the sensory perception and volatile compounds of takifugu rubripes
10.1016/j.foodchem.2021.131165 · 2022 · External reference
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
10.1016/j.tifs.2023.104212 · 2023 · External reference
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
10.1016/j.foodres.2019.04.069 · 2019 · External reference
Odor characteristics of white croaker and small yellow croaker fish during refrigerated storage
10.1111/jfbc.12852 · 2019 · External reference
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
10.1002/ffj.3676 · 2021 · External reference
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
10.1016/j.foodchem.2022.133773 · 2022 · External reference
Comparison of different volatile extraction methods for the identification of fishy off-odor in fish by-products
10.3390/molecules27196177 · 2022 · External reference
Effects of salinities on the growth performance, muscle's flavor and transcriptomic responses in yellowfin seabream (<i>Acanthopagrus latus</i>)
2025 · External reference
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
10.1016/j.foodchem.2016.03.026 · 2016 · External reference
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
10.1016/j.tifs.2023.104318 · 2024 · External reference
Effects of 3 feeding modes on the volatile and nonvolatile compounds in the edible tissues of female Chinese mitten crab (eriocheir sinensis)
10.1111/1750-3841.13229 · 2016 · External reference