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Original Articles

Off‐flavors in foods

Pages 381-402 | Published online: 29 Sep 2009

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Zabihalh Bahmani, Seyed Vali Hosseini & Armin Amanpour. (2021) Effect of Nanocomposite Clay/low-density Polyethylene Film on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored with Four Different Packaging Conditions. Journal of Aquatic Food Product Technology 30:10, pages 1315-1329.
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Jorge Regueiro, Noelia Negreira & Jesús Simal-Gándara. (2017) Challenges in relating concentrations of aromas and tastes with flavor features of foods. Critical Reviews in Food Science and Nutrition 57:10, pages 2112-2127.
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Vivek Gnanasekharan, JohnD. Floros & JackR. Glacin. (1997) Migration and sorption phenomena in packaged foods. Critical Reviews in Food Science and Nutrition 37:6, pages 519-559.
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Tetsuo Kawai & Morihiko Sakaguchi. (1996) Fish flavor. Critical Reviews in Food Science and Nutrition 36:3, pages 257-298.
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Peter Simko & Bozena Brunckova. (1993) Lowering of polycyclic aromatic hydrocarbons concentration in a liquid smoke flavour by sorption into polyethylene packaging. Food Additives & Contaminants 10:2, pages 257-263.
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Janifer Raj Xavier & Mohammad Javed Ansari. 2023. Ultrasound and Microwave for Food Processing. Ultrasound and Microwave for Food Processing 217 237 .
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Amel Balla, Allaoua Silini, Hafsa Cherif-Silini, Ali Chenari Bouket, Faizah N. Alenezi & Lassaad Belbahri. (2022) Recent Advances in Encapsulation Techniques of Plant Growth-Promoting Microorganisms and Their Prospects in the Sustainable Agriculture. Applied Sciences 12:18, pages 9020.
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Nagwa T. Elsharawy, Wafa A. Baabdullah & Ali Alkaladi. (2022) New technique for improving fish packaging hygiene and prolonged shelf life. African Journal of Biotechnology 21:5, pages 237-251.
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Roohallah Saberi Riseh, Yury A. Skorik, Vijay Kumar Thakur, Mojde Moradi Pour, Elahe Tamanadar & Shahnaz Shahidi Noghabi. (2021) Encapsulation of Plant Biocontrol Bacteria with Alginate as a Main Polymer Material. International Journal of Molecular Sciences 22:20, pages 11165.
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Elsebaie Essam Mohamed, Essa Rowida Younis & Elsbaay Atef Mohamed. (2021) Impact of atmospheric cold plasma (ACP) on maintaining bolti fish ( Tilapia nilotica ) freshness and quality criteria during cold storing . Journal of Food Processing and Preservation 45:5.
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Esmaeil Mohammadiani, Javad Aliakbarlu, Abdolghaffar Ownagh & Ata Kaboudari. (2020) Antifungal interactions of Persian shallot ( Allium hirtifolium ) extracts and potassium sorbate against Aspergillus flavus and Penicillium citrinum . Flavour and Fragrance Journal 36:3, pages 332-338.
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Craig S. Tucker & Kevin K. Schrader. (2019) Off‐flavors in pond‐grown ictalurid catfish: Causes and management options. Journal of the World Aquaculture Society 51:1, pages 7-92.
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M. Strateva & G. Penchev. (2020) HISTOLOGICAL, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHANGES IN FRESH AND FROZEN/THAWED FISH. BULGARIAN JOURNAL OF VETERINARY MEDICINE 23:1, pages 69-80.
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Jun-Ho Hwang, Yuri Kim, Hyesook Choi & Kwang-Geun Lee. (2019) ATP degradation products as freshness indicator of flatfish during storage. Food Science and Biotechnology 28:6, pages 1891-1897.
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Nicolas A. Clercin & Gregory K. Druschel. (2019) Influence of Environmental Factors on the Production of MIB and Geosmin Metabolites by Bacteria in a Eutrophic Reservoir. Water Resources Research 55:7, pages 5413-5430.
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Yi Liu, Shuhang Chen, Yunfeng Pu, Aliyu Idris Muhammad, Miaojia Hang, Donghong Liu & Tian Ye. (2019) Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties. Food Chemistry 286, pages 576-583.
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Simone Giacosa, Mario Gabrielli, Fabrizio Torchio, Susana Río Segade, Ana Maria Moar Grobas, Davide Ricauda Aimonino, Paolo Gay, Vincenzo Gerbi, Chantal Maury & Luca Rolle. (2019) Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine. Food Research International 120, pages 235-243.
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A. R. Sarika, Aaron P. Lipton & M. S. Aishwarya. (2019) Biopreservative Efficacy of Bacteriocin GP1 of Lactobacillus rhamnosus GP1 on Stored Fish Filets. Frontiers in Nutrition 6.
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Keith R. Cadwallader. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 22 29 .
Renata Januszewska. 2018. Hidden Persuaders in Cocoa and Chocolate. Hidden Persuaders in Cocoa and Chocolate 111 138 .
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Jiuxiang Zhao, Qixing Jiang, Yanshun Xu & Wenshui Xia. (2017) Effect of mixed kojis on physiochemical and sensory properties of rapid-fermented fish sauce made with freshwater fish by-products. International Journal of Food Science & Technology 52:9, pages 2088-2096.
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Zhongtao Sun, Zhaowen Cheng, Luochun Wang, Ziyang Lou, Nanwen Zhu, Xuejun Zhou & Lili Feng. (2017) The typical MSW odorants identification and the spatial odorants distribution in a large-scale transfer station. Environmental Science and Pollution Research 24:8, pages 7705-7713.
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A.M. El-Kosasy, L.A. Hussin, Miriam F. Ayad & N.V. Fares. (2015) Optimization of Extraction, HPLC and Kinetic Studies for Determination of Some Food Tainting Compounds in Different Food Matrices. Journal of Chromatographic Science 53:9, pages 1504-1519.
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Fathy A. Khalafalla, Fatma H.M. Ali & Abdel-Rahim H.A. Hassan. (2015) Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs. Beni-Suef University Journal of Basic and Applied Sciences 4:1, pages 33-40.
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Giovanni GurnariGiovanni Gurnari. 2015. Safety Protocols in the Food Industry and Emerging Concerns. Safety Protocols in the Food Industry and Emerging Concerns 93 98 .
Kevin Huvaere & Leif H Skibsted. (2015) Flavonoids protecting food and beverages against light. Journal of the Science of Food and Agriculture 95:1, pages 20-35.
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Osman Kadir Topuz, Pinar Yerlikaya, Ilknur Ucak, Bahar Gumus & Hanife Aydan Büyükbenli. (2014) Effects of olive oil and olive oil–pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy. Food Chemistry 154, pages 63-70.
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Mauricio Schoebitz, Maria D. López & Antonio Roldán. (2013) Bioencapsulation of microbial inoculants for better soil–plant fertilization. A review. Agronomy for Sustainable Development 33:4, pages 751-765.
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Brian Farneti, Simona M. Cristescu, Guglielmo Costa, Frans J.M. Harren & Ernst J. Woltering. (2012) Rapid Tomato Volatile Profiling by Using Proton-Transfer Reaction Mass Spectrometry (PTR-MS). Journal of Food Science 77:5, pages C551-C559.
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M. Lalpuria, R. Anantheswaran & J. Floros. 2012. Microbial Decontamination in the Food Industry. Microbial Decontamination in the Food Industry 701 745 .
Marco Campus, Elia Bonaglini, Roberto Cappuccinelli, Maria Cristina Porcu, Roberto Tonelli & Tonina Roggio. (2011) Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream (Sparus aurata L.) at Low and Abused Temperatures. Journal of Food Science 76:3, pages S185-S191.
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B. Scaglia, V. Orzi, A. Artola, X. Font, E. Davoli, A. Sanchez & F. Adani. (2011) Odours and volatile organic compounds emitted from municipal solid waste at different stage of decomposition and relationship with biological stability. Bioresource Technology 102:7, pages 4638-4645.
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Helen Brown, James Williams & Mark Kirwan. 2011. Food and Beverage Packaging Technology. Food and Beverage Packaging Technology 59 83 .
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D.L. CAPONE, K.A. VAN LEEUWEN, K.H. PARDON, M.A. DANIEL, G.M. ELSEY, A.D. COULTER & M.A. SEFTON. (2010) Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines. Australian Journal of Grape and Wine Research 16:1, pages 210-217.
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Dilek Boyacioglu, Dilara Nilufer & Esra Capanoglu. 2009. Advances in Food Biochemistry. Advances in Food Biochemistry 291 312 .
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Rong Cao, Chang-Hu Xue, Qi Liu & Yong Xue. (2009) Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures. Czech Journal of Food Sciences 27:2, pages 102-108.
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R.M.A.J. Ruijschop, K.M.M. Burseg, T.T. Lambers & J. Overduin. 2009. Designing Functional Foods. Designing Functional Foods 623 646 .
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Barbara Siegmund & Barbara Pöllinger-Zierler. (2007) Growth Behavior of Off-Flavor-Forming Microorganisms in Apple Juice. Journal of Agricultural and Food Chemistry 55:16, pages 6692-6699.
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Kh.I. Sallam, A.M. Ahmed, M.M. Elgazzar & E.A. Eldaly. (2007) Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C. Food Chemistry 102:4, pages 1061-1070.
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Barbara Siegmund & Barbara Pöllinger-Zierler. (2006) Odor Thresholds of Microbially Induced Off-Flavor Compounds in Apple Juice. Journal of Agricultural and Food Chemistry 54:16, pages 5984-5989.
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ZEHRA GULER. (2005) QUANTIFICATION OF FREE FATTY ACIDS AND FLAVOR CHARACTERISTICS OF KASAR CHEESES. Journal of Food Lipids 12:3, pages 209-221.
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Robert A. Sanders, David V. Zyzak, Thomas R. Morsch, Steven P. Zimmerman, Peter M. Searles, Melissa A. Strothers, B. Loye Eberhart & Amy K. Woo. (2005) Identification of 8-Nonenal as an Important Contributor to “Plastic” Off-Odor in Polyethylene Packaging. Journal of Agricultural and Food Chemistry 53:5, pages 1713-1716.
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