Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …

Consumer demand for minimally processed seafood that retains its sensory and nutritional
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

Agricultural waste is a significant global waste issue, and current methods for handling
agricultural waste often have negative environmental impacts. In the context of “emission …

Shrimp oil, a rich source of n-3 fatty acids and astaxanthin, was encapsulated in
nanoliposomes, prepared using ultrasonication (US) and microfluidization (MF) methods, to …

Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes
their appeal. Currently, the formation mechanisms of these odoriferous compounds are not …

Volatile compounds in fresh and dried eels were investigated. Electronic nose (E-nose),
headspace solid-phase microextraction combined with gas chromatography–mass …

Fresh and grilled eel were investigated with respect to their volatile compounds and different
fingerprinting techniques. An electronic nose (e-Nose) was applied to distinguish the odor …

Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera+ belly flap,
tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants …