Background As an emerging and rapidly growing omics field derived from metabolomics,
lipidomics focuses on comprehensive analysis of lipid molecules in biological matrices. In …

With the advance in science and technology as well as the improvement of living standards,
the function of food is no longer just to meet the needs of survival. Food science and its …

Abalone, a highly sought-after aquatic product, possesses significant nutritional value. In this
study, the relationship between aroma characteristics and lipid profile of abalone (Haliotis …

Abalone (Haliotis spp.) is a shellfish known for its exceptional nutritional value and
significant economic worth. This study investigated the dynamic characteristics of non …

Marine ecosystems comprise a high diversity of life forms, such as algae, invertebrates, and
vertebrates. These organisms have adapted their physiology according to the conditions of …

Unsaturated fatty acids are easily affected by metal ions, leading to the changes of their
flavor, nutrition, and safety through lipid oxidation. Nevertheless, there is a lack of …

Dry-cured mackerel is favored by consumers for its suitable salty flavor. Herein, the dynamic
changes of volatile compounds and lipids in the mackerel, and the lipidomics based on …

Marine invertebrates are a paraphyletic group that comprises more than 90% of all marine
animal species. Lipids form the structural basis of cell membranes, are utilized as an energy …

A 106-day feeding trial was conducted to investigate the effects of dietary phospholipids on
growth performance, volatile flavor compounds as well as the lipid composition in abalone …

An ultra performance liquid chromatography-Triple time of flight mass spectrometry (UPLC-
Triple TOF-MS/MS) method were established to characterize the lipid profiles in four …