Concepedia

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

Qian Chen, Yueqi Wang, Yanyan Wu, Chunsheng Li, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Jianwei Cen, Shaoling Yang,

Food Research International · 2021 · 39 citations · 36 references

DOI

Concepts

References

36

MetaboAnalyst 5.0: narrowing the gap between raw spectra and functional insights

Zhiqiang Pang, Jasmine Chong, Guangyan Zhou et al. · Nucleic Acids Research · 2021 · 4.1K citations · Full text

, , +17

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima · Food Chemistry · 2009 · 435 citations

, , +15

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Qi Zhang, Yicheng Ding, Saiqi Gu et al. · Food Research International · 2020 · 239 citations

, , +13

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

Yang Yang, Bing Wang, Yu Fu et al. · Food Chemistry · 2020 · 197 citations

, , +12

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

Yueqi Wang, Chunsheng Li, Yongqiang Zhao et al. · Food Chemistry · 2020 · 195 citations

, , +17