Abstract
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Husnain Raza, Mauricio Oyarzún, Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Abstract
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crossref
Confidence 100%
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Confidence 95%
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No local citing links have been materialized yet.
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Sturgeon, caviar, and caviar substitutes: from production, gastronomy, nutrition, and quality change to trade and commercial mimicry
10.1080/23308249.2021.1873244 · doi-reference
An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity
10.3390/nu8030128 · doi-reference
Proximate nutritional composition of roe from fish, crustaceans, mussels, echinoderms, and cephalopods
10.1016/j.ijgfs.2024.100944 · doi-reference
Umami potential of nordic squid (Loligo forbesii)
10.1016/j.ijgfs.2020.100275 · doi-reference
Kakushi-aji ― ‘the hidden flavour
10.1016/j.ijgfs.2026.101462 · doi-reference
Umami-rich seasonings and condiments in Western food cultures for umamification in a plant-forward cuisine
10.1016/j.ijgfs.2025.101305 · doi-reference
When blue is green: seafoods for umamification of a sustainable plant-forward diet
10.1016/j.ijgfs.2024.100902 · doi-reference
Roe gastronomy
10.1016/j.ijgfs.2023.100712 · doi-reference
Flavour potentiators
10.1080/10408398309527364 · 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 · doi-reference
Ultrasound-assisted processing of Chlorella vulgaris for enhanced protein extraction
10.1007/s10811-020-02105-4 · doi-reference
Sensory study of flavour compounds in extracts of salted salmon eggs (ikura)
10.1002/jsfa.2740500307 · doi-reference
Comparison of extractive components during processing of dried mullet roe
10.2331/suisan.54.307 · 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 · 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 · doi-reference
Caviars and fish roe products
10.1080/10408690390826545 · doi-reference