The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

Yanshun Xu, Li Lin, Joe M. Regenstein et al. · Food Chemistry · 2018 · 159 citations

Agriculture, Food Science, Microbiology +16

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

Suthasinee Yarnpakdee, Soottawat Benjakul, Sitthipong Nalinanon et al. · Food Chemistry · 2011 · 131 citations

Life Sciences, Biochemistry, Food Science +15

Volatile chemical spoilage indexes of raw Atlantic salmon ( Salmo salar ) stored under aerobic condition in relation to microbiological and sensory shelf lives

Marta Mikš‐Krajnik, Yong‐Jin Yoon, Dike O. Ukuku et al. · Food Microbiology · 2015 · 114 citations

Agriculture, Fisheries, Food Science +17

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

Jinhong Zang, Yanshun Xu, Wenshui Xia et al. · Food Microbiology · 2020 · 112 citations

Agriculture, Food Science, Microbiology +17

Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses

Ji Wang, Xu-Hui Huang, Yuying Zhang et al. · Food Chemistry · 2023 · 76 citations

Agriculture, Biochemistry, Food Science +17