Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis

Effect of fatty acids on the flavor formation of fish sauce

Anzi Ding, Meng Zhu, Xiaoqing Qian et al. · LWT · 2020 · 154 citations

Agriculture, Food Science, Nutritional Sciences +16

Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate

Guowan Su, Lin Zheng, Chun Cui et al. · Food Research International · 2011 · 121 citations

Agriculture, Biochemistry, Food Science +16

Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches

Guohe Chen, Guangmei Zhu, He Xie et al. · Food Research International · 2024 · 88 citations

Agriculture, Food Science, Food Analysis +14

Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS

Yu Liu, Xin Guo, Niannian Wang et al. · Food Chemistry · 2022 · 80 citations

Agriculture, Biochemistry, Food Science +12

Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis

Yuanchao Zhang, Qinxiu Sun, Shucheng Liu et al. · Innovative Food Science & Emerging Technologies · 2021 · 77 citations

Engineering, Biochemistry, Downstream Processing +9