Citations (8)
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Qiaoling Zhao, Qing Shen, Rui Guo, Jiajia Wu & Zhi-yuan Dai. (2016) Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction. Journal of Aquatic Food Product Technology 25:4, pages 482-495.
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Articles from other publishers (7)
Jingwen Zhu, Xue Xia, Foxin Zhang, Shiqing Song, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang & Chi-Tang Ho. (2023) Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate. Food Bioscience 52, pages 102394.
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Jalal Aala, Mohammad Ahmadi, Leila Golestan, Seyed-Ahmad Shahidi & Nabi Shariatifar. (2022) Effect of multifactorial free and liposome-coated of bay laurel (Laurus nobilis) and rosemary (Salvia rosmarinus) extracts on the behavior of Listeria monocytogenes and Vibrio parahaemolyticus in silver carp (Hypophthalmichthys molitrix) stored at 4 °C. Environmental Research, pages 114478.
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Ajay S. Desai, Margaret Brennan, S.S. Gangan & Charles Brennan. 2022. Sustainable Fish Production and Processing. Sustainable Fish Production and Processing
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Fang Yan, Heping Cui, Qiang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang & Chi-Tang Ho. (2021) Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement. Food and Bioprocess Technology 14:6, pages 1132-1141.
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Da-Yong Zhou, Dong-Dong Ma, Jun Zhao, Xiu-Lin Wan, Lei Tong, Shuang Song, Jing-Feng Yang & Bei-Wei Zhu. (2016)
Simultaneous Recovery of Protein and Polysaccharide from Abalone (
Haliotis discus hannai
Ino) Gonad Using Enzymatic Hydrolysis Method
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Mahmoudreza Ovissipour, Abdolmohammad Abedian Kenari, Rajabmohammad Nazari, Ali Motamedzadegan & Barbara Rasco. (2014)
Tuna viscera protein hydrolysate: nutritive and disease resistance properties for Persian sturgeon (
Acipenser persicus
L.) larvae
. Aquaculture Research 45:4, pages 591-601.
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Gonzalo García-Tapia, Guillermo Barba-Quintero, José Alberto Gallegos-Infante, Ramón Pacheco Aguilar, Juan Antonio Ruíz-Cortés & José Alberto Ramírez. (2013) Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing. Food Science and Technology 33:3, pages 463-467.
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