Research graph
References from Umami potential of fish roe. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2022 · External reference
Unresolved reference
2006 · External reference
Caviars and fish roe products
10.1080/10408690390826545 · 2003 · External reference
Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: contributions for freshness and overall taste
10.1016/j.foodchem.2022.134505 · 2023 · External reference
Dichloromethane as a solvent for lipid extraction and assessment of lipid classes and fatty acids from samples of different natures
10.1021/jf073471e · 2008 · External reference
Comparison of extractive components between raw and salted Alaska pollack roe ("Tarako")
1989 · External reference
Comparison of extractive components during processing of dried mullet roe
10.2331/suisan.54.307 · 1988 · External reference
Unresolved reference
2010 · External reference
Feed conversion efficiency in aquaculture: do we measure it correctly?
2018 · External reference
Sensory study of flavour compounds in extracts of salted salmon eggs (ikura)
10.1002/jsfa.2740500307 · 1990 · External reference
Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction
10.1007/s10811-020-02105-4 · 2020 · External reference
Unresolved reference
1973 · External reference
Free amino acid, nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis (L.)) determined by mass spectrometry-based metabolomics
10.1016/j.foodchem.2021.131435 · 2022 · External reference
Flavour potentiators
10.1080/10408398309527364 · 1982 · External reference
Unresolved reference
2019 · External reference
Roe gastronomy
10.1016/j.ijgfs.2023.100712 · 2023 · External reference
When blue is green: seafoods for umamification of a sustainable plant-forward diet
10.1016/j.ijgfs.2024.100902 · 2024 · External reference
Unresolved reference
2026 · External reference
Unresolved reference
2025 · External reference
Unresolved reference
2025 · External reference
Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine
10.1016/j.ijgfs.2025.101305 · 2025 · External reference
Kakushi-aji ― ‘the hidden flavour
10.1016/j.ijgfs.2026.101462 · 2026 · External reference
Unresolved reference
2002 · External reference
Umami potential of nordic squid (Loligo forbesii)
10.1016/j.ijgfs.2020.100275 · 2020 · External reference
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
10.1016/j.ijgfs.2024.100944 · 2024 · External reference
An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity
10.3390/nu8030128 · 2016 · External reference
Sturgeon, caviar, and caviar substitutes: from production, gastronomy, nutrition, and quality change to trade and commercial mimicry
10.1080/23308249.2021.1873244 · 2021 · External reference
Measurement of the relative taste intensity of some l‐α‐amino acids and 5′‐nucleotides
10.1111/j.1365-2621.1971.tb15541.x · 1971 · External reference
Sensory study of flavour compounds in extracts of salted salmon eggs (ikura)
10.1002/jsfa.2740500307 · ExternalCitation · doi-reference
Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction
10.1007/s10811-020-02105-4 · ExternalCitation · doi-reference
Free amino acid, nucleotide, and lipid distribution in different tissues of blue mussel (Mytilis edulis (L.)) determined by mass spectrometry-based metabolomics
10.1016/j.foodchem.2021.131435 · ExternalCitation · doi-reference
Nucleotides and free amino acids in sea urchin Paracentrotus lividus gonads: contributions for freshness and overall taste
10.1016/j.foodchem.2022.134505 · ExternalCitation · doi-reference
Umami potential of nordic squid (Loligo forbesii)
10.1016/j.ijgfs.2020.100275 · ExternalCitation · doi-reference
Roe gastronomy
10.1016/j.ijgfs.2023.100712 · ExternalCitation · doi-reference
When blue is green: seafoods for umamification of a sustainable plant-forward diet
10.1016/j.ijgfs.2024.100902 · ExternalCitation · doi-reference
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
10.1016/j.ijgfs.2024.100944 · ExternalCitation · doi-reference
Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine
10.1016/j.ijgfs.2025.101305 · ExternalCitation · doi-reference
Kakushi-aji ― ‘the hidden flavour
10.1016/j.ijgfs.2026.101462 · ExternalCitation · doi-reference
Dichloromethane as a solvent for lipid extraction and assessment of lipid classes and fatty acids from samples of different natures
10.1021/jf073471e · ExternalCitation · doi-reference
Flavour potentiators
10.1080/10408398309527364 · ExternalCitation · doi-reference
Caviars and fish roe products
10.1080/10408690390826545 · ExternalCitation · doi-reference
Sturgeon, caviar, and caviar substitutes: from production, gastronomy, nutrition, and quality change to trade and commercial mimicry
10.1080/23308249.2021.1873244 · ExternalCitation · doi-reference
Measurement of the relative taste intensity of some l‐α‐amino acids and 5′‐nucleotides
10.1111/j.1365-2621.1971.tb15541.x · ExternalCitation · doi-reference
Comparison of extractive components during processing of dried mullet roe
10.2331/suisan.54.307 · ExternalCitation · doi-reference
An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity
10.3390/nu8030128 · ExternalCitation · doi-reference
