Marine natural products
Covering: 2012. Previous review: Nat. Prod. Rep., 2013, 30, 237–323. This review covers
the literature published in 2012 for marine natural products, with 1035 citations (673 for the …
the literature published in 2012 for marine natural products, with 1035 citations (673 for the …
Algae as a source of natural flavors in innovative foods
As a result of their nutritive values, algae have been used as a food resource for centuries,
and there is a growing interest to use them as enrichment ingredients in food products …
and there is a growing interest to use them as enrichment ingredients in food products …
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
C Li, S Al-Dalali, Z Wang, B Xu, H Zhou - Food Chemistry, 2022 - Elsevier
To clarify the characteristic aroma substances of water-boiled salted duck (WSD),
headspace-gas chromatography-mass spectrometry-olfactometry (HS–GC–MS–O), gas …
headspace-gas chromatography-mass spectrometry-olfactometry (HS–GC–MS–O), gas …
[HTML][HTML] Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
H Bai, L Li, Y Wu, S Chen, Y Zhao, Q Cai… - Ultrasonics …, 2023 - Elsevier
The purpose of this study was to evaluate the effects of ultrasonic pretreatment on the quality
of cured sea bass. Compared to static marination, ultrasonication significantly increased the …
of cured sea bass. Compared to static marination, ultrasonication significantly increased the …
Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass …
Microalgae and microalgae-derived ingredients are one of the top trends in the food
industry. However, consumers' acceptance and purchase intention of a product will be …
industry. However, consumers' acceptance and purchase intention of a product will be …
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat
M Zhang, M Chen, F Fang, C Fu, S **ng, C Qian… - International Journal of …, 2022 - Elsevier
This study analyzed the influence of cooking temperature (60, 70 or 80° C) and time (2, 6, 12
or 24 h) on the quality of duck meat cooked in sous vide method. Cooking loss, color …
or 24 h) on the quality of duck meat cooked in sous vide method. Cooking loss, color …
Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
X Chen, J Luo, A Lou, Y Wang, D Yang, QW Shen - Food Chemistry, 2021 - Elsevier
The aim of this study was to investigate the effects of different curing methods on protein
structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat …
structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat …
Algal volatiles–the overlooked chemical language of aquatic primary producers
Volatiles are important 'infochemicals' that play a crucial role in structuring life on our planet,
fulfilling diverse functions in natural and artificial systems. Algae contribute significant …
fulfilling diverse functions in natural and artificial systems. Algae contribute significant …
Conventional extraction techniques: Solvent extraction
Macroalgae represent a relatively untapped source of high-value compounds with unlimited
possibilities and promising applications in the cosmetic, pharmaceutical, food, and animal …
possibilities and promising applications in the cosmetic, pharmaceutical, food, and animal …
A review of volatile compounds in edible macroalgae
S Li, M Hu, Y Tong, Z **a, Y Tong, Y Sun, J Cao… - Food Research …, 2023 - Elsevier
Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating
algae into the human diet can provide important health benefits. However, consumer …
algae into the human diet can provide important health benefits. However, consumer …