Research graph
References from Thermal pretreatment-assisted dual-enzyme hydrolysis of steamed skipjack tuna dark muscle for safety-controlled bioactive hydrolysate production. Local targets link to admitted publications; unresolved targets remain external evidence.
Bacterial community comparison revealed by metagenomic analysis and physicochemical properties of eastern little tuna (Euthynnus affinis) with storage temperature differences
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1986 · External reference
Equations predict PER from amino acid analysis
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Unresolved reference
1995 · External reference
Detection of Salmonella and Escherichia coli along the fish value chain in Bahir Dar City, Ethiopia
10.1002/puh2.204 · 2024 · External reference
Enzymatic hydrolysis of crayfish processing by-products
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10.1038/1811199a0 · 1958 · External reference
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Physiology of the inactivation of vegetative bacteria by thermal treatments: Mode of action, influence of environmental factors and inactivation kinetics
10.3390/foods6120107 · 2017 · External reference
Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology
10.1002/jsfa.70580 · 2026 · External reference
Volatile components in salt-fermented fish and shrimp pastes
10.1111/j.1365-2621.1995.tb05597.x · 1995 · External reference
Aroma-active compounds in skipjack tuna sauce
10.1021/jf970380g · 1998 · External reference
Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review
10.1016/j.foodchem.2012.06.100 · 2012 · External reference
Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of Scomber japonicus
2022 · External reference
Bioactive peptides derived from tuna: Screening, extraction, bioactivity, and mechanism of action
10.3390/md23070293 · 2025 · External reference
Synthesis of a fluorescent derivatizing reagent, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, and its application for the analysis of hydrolysate amino acids via high-performance liquid chromatography
10.1006/abio.1993.1270 · 1993 · External reference
Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung
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A compilation of histamine-forming bacteria associated with foods
2024 · External reference
Unresolved reference
1985 · External reference
Commission regulation (EU) no 1019/2013 of 23 October 2013 amending annex I to regulation (EC) no 2073/2005 as regards histamine in fishery products
2013 · External reference
Unresolved reference
2013 · External reference
Unresolved reference
2013 · External reference
Unresolved reference
2024 · External reference
Taste-active components in some foods: A review of Japanese research
10.1016/0031-9384(91)90195-t · 1991 · External reference
By-products of tuna processing
2013 · External reference
Unresolved reference
2011 · External reference
Microbiological spoilage of fish and fish products
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Evaluation of the key odorants of foods by dilution experiments, aroma models and omission
10.1093/chemse/26.5.533 · 2001 · External reference
Unresolved reference
2000 · External reference
Protein quality of hydrolyzed dark muscle protein of skipjack tuna (Katsuwonus pelamis)
10.4194/1303-2712-v16_1_18 · 2016 · External reference
Valorization of fisheries by-products via enzymatic protein hydrolysis: A review of operating conditions, process design, and future trends
10.1016/j.procbio.2024.12.024 · 2025 · External reference
Optimization of enzymatic hydrolysis by Alcalase and Flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate
10.1038/s41598-022-16821-z · 2022 · External reference
Unresolved reference
1995 · External reference
Unresolved reference
2011 · External reference
Isolation of antioxidative and ACE inhibitory peptides from protein hydrolysate of skipjack (Katsuwana pelamis) roe
10.1016/j.jff.2013.09.006 · 2013 · External reference
Unresolved reference
2026 · External reference
Role of oxidation in the formation and stability of fish flavors
1989 · External reference
Role of free amino acids and peptides in food taste
1989 · External reference
Development of functional seasoning agents from skipjack preparation by-product with commercial proteases. 1. Processing of hydrolysate from skipjack processing by-product with protease treatment
10.3746/jkfn.2013.42.4.608 · 1996 · External reference
Development of functional seasoning agents from skipjack processing by-product with commercial proteases. 2. Flavor compounds in powdered skipjack hydrolysate
1996 · External reference
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
10.1016/j.foodchem.2006.07.016 · 2007 · External reference
The nutritional value and biological activity of concentrated protein fraction of potato juice
10.3390/nu11071523 · 2019 · External reference
Fish protein hydrolysates: Production, biochemical, and functional properties
10.1080/10408690091189266 · 2000 · External reference
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
10.1007/s00253-007-1288-y · 2008 · External reference
Comparison of DNA-, PMA-, and RNA-based 16S rRNA Illumina sequencing for detection of live bacteria in water
2017 · External reference
Unresolved reference
2004 · External reference
Heat resistance of histidine decarboxylase from gram-negative histamine-producing bacteria in seafood
10.4315/0362-028x.jfp-17-008 · 2017 · External reference
Flavourzyme, an enzyme preparation with industrial relevance: Automated nine-step purification and partial characterization of eight enzymes
10.1021/acs.jafc.5b01665 · 2015 · External reference
Effect of the osmotic conditions during sporulation on the subsequent resistance of bacterial spores
10.1007/s00253-008-1519-x · 2008 · External reference
Production of protein hydrolysate containing antioxidant and angiotensin-I converting enzyme (ACE) inhibitory activities from tuna cooking juice
10.3390/pr8111518 · 2020 · External reference
Chromatographic determination of amino acids by the use of automatic recording equipment
10.1016/0076-6879(63)06257-1 · 1963 · External reference
Use of end point internal product temperature to control histamine formation in tuna at pre-cooking step
2014 · External reference
Production of fish protein hydrolysates step by step: Technological aspects, equipment used, major energy costs and methods of their minimizing
10.1007/s40071-018-0207-4 · 2018 · External reference
The measurement of diversity in different types of biological collections
10.1016/0022-5193(66)90013-0 · 1966 · External reference
Antihypertensive effect of angiotensin I-converting enzyme inhibitory peptide from hydrolysates of bigeye tuna dark muscle
10.1021/jf0710635 · 2007 · External reference
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10.1016/s0891-5849(98)00315-3 · 1999 · External reference
Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production
10.1016/0168-1605(94)00147-x · 1995 · External reference
Effect of histamine-producing bacteria on fermented fishery products
10.3136/fstr.22.1 · 2016 · External reference
Exploring the physicochemical characteristics of marine protein hydrolysates and the impact of in vitro gastrointestinal digestion on their bioactivity
10.3390/md22100452 · 2024 · External reference
Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage
10.1007/s12562-010-0248-0 · 2010 · External reference
Unresolved reference
External reference
Identification of the key mechanisms involved in the hydrolysis of fish protein by Alcalase
10.1016/j.procbio.2013.11.012 · 2014 · External reference
Biogenic amines in raw and processed seafood
10.3389/fmicb.2012.00188 · 2012 · External reference
Histamine poisoning and control measures in fish and fishery products
10.3389/fmicb.2014.00500 · 2014 · External reference
Volatile compounds in seasoning sauce produced from soy sauce residue by reaction flavor technology
10.3746/pnf.2018.23.4.356 · 2018 · External reference
