Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway

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

Agriculture, Food Science, Food Analysis +15

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Dawei Yu, Yanshun Xu, Joe M. Regenstein et al. · Food Chemistry · 2017 · 239 citations

Agriculture, Food Science, Food Analysis +16

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Vincent Varlet, Carole Prost, Thierry Sérot · Food Chemistry · 2007 · 238 citations

Pharmacy, Toxicology, Biochemical Toxicology +13

Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin

Yufeng Zhang, Xiu Duan, Yongliang Zhuang · Peptides · 2012 · 205 citations

Life Sciences, Biochemistry, Food Science +14

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Shiliang Jia, Yan Li, Shuai Zhuang et al. · Food Microbiology · 2019 · 185 citations

Agriculture, Food Science, Microbiology +17