Concepedia

Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades

Chengzhen Nie, Jing Che, Ji Wang, Xu-Hui Huang, Lei Qin

Food Chemistry · 2025 · 10 citations · 32 references

DOI

Concepts

References

32

Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals

Sarvenaz Khalili Tilami, Sabine Sampels · Reviews in Fisheries Science & Aquaculture · 2017 · 478 citations

, , +17

Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation

Youngmok Kim, Kevin Goodner, Jong-Dae Park et al. · Food Chemistry · 2011 · 261 citations

, , +17

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Jianan Chen, Yuying Zhang, Xu-Hui Huang et al. · Food Chemistry · 2023 · 133 citations

, , +16

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Zhiluo Que, Yao Jin, Jun Huang et al. · Trends in Food Science & Technology · 2023 · 105 citations

, , +16

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

Mario Estévez, Sonia Ventanas, Marina Heinonen · Food Chemistry · 2011 · 88 citations

, , +11