Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Wenjiao Fan, Yuanlong Chi, Shuo Zhang · Food Chemistry · 2007 · 344 citations

Tea Polyphenol Dip, Shelf Life, Food Packaging +7

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 287 citations

Food Fermentation, In Vitro Fermentation, Food Microbiology +8

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

José M. Lorenzo, Daniel Franco · Meat Science · 2012 · 202 citations

Nutrition, Biotechnology, Fat Effect +7

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

Jingyun Duan, Gita Cherian, Yanyun Zhao · Food Chemistry · 2009 · 180 citations

Edible Film, Food Packaging, Chitosan Coatings +6

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

Natteewan Udomsil, Sureelak Rodtong, Somboon Tanasupawat et al. · International Journal of Food Microbiology · 2010 · 127 citations

Food Fermentation, Biochemistry, Fish Sauce Fermentation +8