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Journal of Aquatic Food Product Technology Volume 21, 2012 - Issue 4
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Articles

Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China

De-Wei Chen Department of Food Science, Guangxi University, Nanning, Guangxi, P. R. ChinaCorrespondence[email protected]
,
Jian Su Department of Food Science, Guangxi University, Nanning, Guangxi, P. R. China
,
Xiao-Ling Liu Department of Food Science, Guangxi University, Nanning, Guangxi, P. R. China
,
Dong-Mei Yan Department of Food Science, Guangxi University, Nanning, Guangxi, P. R. China
,
Ying Lin Department of Food Science, Guangxi University, Nanning, Guangxi, P. R. China
,
Wei-Ming Jiang Guangxi Institute of Fisheries, Nanning, Guangxi, P. R. China
&
Xiao-Han Chen Guangxi Institute of Fisheries, Nanning, Guangxi, P. R. China
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Pages 369-379 | Published online: 23 Aug 2012

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Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao & Suhua Chen. (2020) Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors. International Journal of Food Properties 23:1, pages 400-411.
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Pinhu Wang, Xiang Ye, Jun Liu, Yao Xiao, Min Tan, Yue Deng, Mulan Yuan, Xingmei Luo, Dingkun Zhang, Xingliang Xie & Xue Han. (2023) Recent advancements in the taste transduction mechanism, identification, and characterization of taste components. Food Chemistry, pages 137282.
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Zhidong Zhang, Suhua Chen, Aihua Chen, Yanshun Xu, Yu Zhang, Wenwen Yu, Yi Cao, Chaofeng Jia & Yangping Wu. (2023) Comparison of the flavor qualities between two varieties of Mercenaria mercenaria. Scientific Reports 13:1.
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Phan Thi Hoang Anh, Ha Phuong Trang, Bui Dinh Thanh, Nguyen Thi Nu Trinh, Tran Dinh Thang, Doan Lan Phuong, Nguyen Ngoc Tuan & Tran Thi Huyen. (2023) Antioxidant capacity and sequence of peptides derived from oysters and green mussels in Vietnam. International Food Research Journal 30:3, pages 736-749.
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Ran Xin, Meng Dong, Yu-Ying Zhang, Xu-Hui Huang, Xiu-Ping Dong & Lei Qin. (2023) Development and Validation of a HILIC-MS/MS Method for Simultaneous Quantitative of Taste-active Compounds in Foods. Journal of Food Composition and Analysis, pages 105302.
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Chui-Fen Teoh, Audrey Daning Tuzan, Annita Seok-Kian Yong, Kit-Shing Liew, Leong-Seng Lim & Hon-Jung Liew. (2023) Evaluation of crystalline amino acids as potent stimulatory chemoattractants for the slipper lobster Thenus orientalis. PeerJ 11, pages e15607.
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Xingzhi Zhang, Peng Ren, Junliang Guan, Zhifeng Gu, Yi Yang, Aimin Wang & Chunsheng Liu. (2022) Seasonal Variation of Biochemical Composition and Non-Volatile Taste Active Compounds in Pearl Oyster Pinctada fucata martensii from Two Selective Strains. Fishes 7:6, pages 348.
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Qin Wang, Yanchao Wang, Xiaoming Jiang, Lei Ma, Zhaojie Li, Yaoguang Chang, Yuming Wang & Changhu Xue. (2021) Amino Acid Profiling with Chemometric Analysis as a Feasible Tool for the Discrimination of Marine-Derived Peptide Powders. Foods 10:6, pages 1294.
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Gracy Jenifer Sahayanathan & Arulvasu Chinnasamy. (2020) Apoptosis-Inducing Active Protein from Marine Clam Donax variabilis on NSCLC Cells. International Journal of Peptide Research and Therapeutics 27:2, pages 931-939.
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Si‐Hua Fan, Tian‐Tian Liu, Peng Wan, Qiujin Zhu, Ning Xia, Qin‐Zhi Wang & De‐Wei Chen. (2021) Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin. Journal of Food Processing and Preservation 45:5.
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Chunsheng Liu, Weizhi Ji, Hongzhen Jiang, Yaohua Shi, Li He, Zhifeng Gu & Shuntao Zhu. (2021) Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis. Food Chemistry 344, pages 128632.
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O.V. Tabakaeva, W. Piekoszewski, T.K. Kalenik, S.N. Maximova, A.V. Tabakaev, D. V. Poleshyk & L. Proniewicz. (2020) Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids. Foods 9:3, pages 304.
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Hongli Ye, Youqiong Cai, Longfei Zhang, Wei Yu, Yongfu Shi & Liangliang Tian. (2020) Determination of total free amino acids in Sipunculus nudus by UV spectrophotometry. E3S Web of Conferences 189, pages 02013.
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Kar Soon Tan, Xuemei Leng, Yang Zhao, Liu Hongxing, Dewei Cheng, Hongyu Ma, Shengkan Li & Huaiping Zheng. (2019) Amino acid variations in polymorphic noble scallops, Chlamys nobilis . Journal of Food Processing and Preservation 43:12.
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Honey Lyn R. Gomez, Jose P. Peralta, Lhumen A. Tejano & Yu-Wei Chang. (2019) In Silico and In Vitro Assessment of Portuguese Oyster (Crassostrea angulata) Proteins as Precursor of Bioactive Peptides. International Journal of Molecular Sciences 20:20, pages 5191.
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Liu, Xia, Wang & Chen. (2019) Identification of the Non-Volatile Taste-Active Components in Crab Sauce. Foods 8:8, pages 324.
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Oksana Vatslavovna Tabakaeva, Anton Vadimovich Tabakaev & Wojciech Piekoszewski. (2018) Nutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coast. Journal of Food Science and Technology 55:12, pages 4877-4886.
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Lulu Yan, Jiaqi Su, Zhaoping Wang, Yuehuan Zhang, Xiwu Yan & Ruihai Yu. (2018) Growth performance and biochemical composition of the oysters Crassostrea sikamea , Crassostrea angulata and their hybrids in southern China . Aquaculture Research 49:2, pages 1020-1028.
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