Research graph
References from Unraveling the interplay of microbial succession, flavor deterioration, and physicochemical dynamics in vacuum-packed marinated silver carp during storage. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
2021 · External reference
Method to characterize and monitor covalent interactions of flavor compounds with β-lactoglobulin using mass spectrometry and proteomics
10.1021/acs.jafc.9b07978 · 2020 · External reference
Bacterial populations and the volatilome associated to meat spoilage
10.1016/j.fm.2014.02.002 · 2015 · External reference
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution
10.1016/j.jfoodeng.2019.07.013 · 2019 · External reference
Spoilage mechanism and preservation technologies on the quality of salmon: An overview
10.1016/j.fbio.2025.107006 · 2025 · 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
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
10.1016/j.foodres.2024.114057 · 2024 · External reference
The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice
10.1016/j.foodchem.2007.10.057 · 2008 · External reference
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
2025 · External reference
Natural-based edible nanocomposite coating for beef meat packaging
2024 · External reference
Effect of traditional cooking and sous vide heat treatment, cold storage time and muscle on physicochemical and sensory properties of beef meat
10.3390/molecules27217307 · 2022 · External reference
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes
10.1016/j.foodchem.2004.09.040 · 2005 · External reference
Analysis of physicochemical properties during the processing of Yiluxian, a traditional Chinese low-salt fish product
10.1111/ijfs.13171 · 2016 · External reference
Effect of two-step sous vide cooking and storage on microbiological and oxidative stability of chicken breast
10.3390/foods12061213 · 2023 · External reference
Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques
10.1016/j.foodchem.2016.01.028 · 2016 · External reference
Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C
10.1016/j.foodchem.2012.01.002 · 2012 · External reference
Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea)
10.1016/j.foodchem.2016.01.122 · 2016 · External reference
Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds
10.1016/j.fm.2019.103248 · 2019 · External reference
Comprehensive analysis of microbial community assembly and metabolic dynamics reveals the effects of environmental acidity on flavor formation pathways during the Zhejiang rosy vinegar fermentation process
10.1016/j.foodres.2026.119472 · 2026 · External reference
Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA
10.1016/j.foodchem.2022.132932 · 2022 · External reference
Investigating farmers’ intention to adopt renewable energy technology for farming: Determinants of decision making in northern Ghana
2025 · External reference
Effects of traditional sauce type and storage time on quality characteristics, shelf-life and flavor compounds of marinated pork cooked by sous vide method
10.5851/kosfa.2019.e27 · 2019 · External reference
Monitoring and identification of spoilage-related microorganisms in braised chicken with modified atmosphere packaging during refrigerated storage
10.1016/j.fshw.2022.07.015 · 2023 · External reference
Quality changes and microbiological spoilage analysis of air-packed and vacuum-packed silver carp (Hypophthalmichthys molitrix) fillets during chilled storage
10.1111/jfpp.13389 · 2018 · External reference
Effects of combined drying methods on physicochemical and rheological properties of instant Tremella fuciformis soup
10.1016/j.foodchem.2022.133644 · 2022 · External reference
Effects of oxidation on water distribution and physicochemical properties of porcine myofibrillar protein gel
10.1007/s11483-013-9329-9 · 2014 · External reference
Global transcriptomic responses of Roseithermus sacchariphilus strain RA in media supplemented with beechwood Xylan
10.3390/microorganisms8070976 · 2020 · External reference
Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi
10.1016/j.foodchem.2019.05.142 · 2019 · External reference
Protein oxidation in muscle foods: A review
10.1002/mnfr.201000453 · 2011 · External reference
The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis
10.1016/j.foodcont.2020.107701 · 2021 · External reference
Aroma characterization of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
10.1016/j.foodchem.2023.135739 · 2023 · External reference
Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution
10.1039/c9ra06720e · 2019 · External reference
Sous-vide cooking as a systematic approach for quality maintenance and shelf-life extension of crab lump meat
10.1016/j.lwt.2021.111004 · 2021 · External reference
Sensory acceptability of slow fermented sausages based on fat content and ripening time
10.1016/j.meatsci.2010.04.005 · 2010 · External reference
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
10.1016/j.meatsci.2020.108287 · 2021 · External reference
Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein
10.1016/j.foodchem.2006.03.028 · 2007 · External reference
Effects of modified atmosphere packing over the shelf life of sous vide from captive pirarucu (Arapaima gigas)
10.1016/j.ifset.2016.11.009 · 2017 · External reference
Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
10.1016/j.foodchem.2021.131949 · 2022 · External reference
Consumer perception of a non-traditional market on sous-vide dishes
10.1016/j.ijgfs.2017.10.002 · 2018 · External reference
Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C
10.1016/j.foodchem.2006.06.044 · 2007 · External reference
Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham
10.1016/j.psj.2022.102444 · 2023 · External reference
Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
10.1016/j.foodres.2023.113335 · 2023 · External reference
Unraveling the effects of biochemical drivers on the bacterial communities and volatile profiles in refrigerated sturgeon fillets at 4°C
10.3389/fmicb.2022.849236 · 2022 · External reference
Insights into the molecular mechanisms of lipid transformation in sturgeon fillets: Interplay between specific spoilage and dominant bacteria
2024 · External reference
Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
2022 · External reference
Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations
10.1016/j.molliq.2021.118190 · 2022 · External reference
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
10.1016/j.fbio.2023.103331 · 2023 · External reference
The cryoprotective effect of different konjac glucomannan (KGM) hydrolysates on the glass carp (Ctenopharyngodon idella) myofibrillar during frozen storage
10.1007/s11947-014-1345-3 · 2014 · External reference
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
10.1016/j.foodchem.2023.135995 · 2023 · External reference
Study on the preparation and properties of acellular matrix from the skin of silver carp (Hypophthalmichthys molitrix)
10.1002/jbm.b.35236 · 2023 · External reference
Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose
10.1016/j.lwt.2023.114646 · 2023 · External reference
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
10.1016/j.foodres.2024.115219 · 2024 · External reference
The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage
10.1016/j.foodchem.2018.02.052 · 2018 · External reference
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
10.1016/j.foodchem.2017.09.037 · 2018 · External reference
Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
10.1080/10942912.2016.1163267 · 2017 · External reference
The impact of non-agricultural management experience on eco-friendly practices in Chinese family farms
2025 · External reference
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
10.1016/j.foodres.2018.05.076 · 2018 · External reference
Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage
2024 · External reference
Research progress on the mechanism of the impact of myofibrillar protein oxidation on the flavor of meat products
10.3390/foods13203268 · 2024 · External reference
Near-freezing temperature storage (−2°C) for extension of shelf life of chilled yellow-feather broiler meat: A special breed in Asia: Near-freezing storage to extend chicken shelf life
10.1111/jfpp.12611 · 2016 · External reference
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
2024 · External reference
Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control
10.1016/j.foodres.2024.114077 · 2024 · External reference
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
10.1016/j.foodchem.2022.132659 · 2022 · External reference
Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin
10.1016/j.lwt.2019.108984 · 2020 · External reference
Microbial diversity of meat products under spoilage and its controlling approaches
10.3389/fnut.2022.1078201 · 2022 · External reference
