Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series
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Published By American Chemical Society

0841235260, 084121638x

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Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch019 ◽

1997 ◽

pp. 218-239 ◽

Cited By ~ 4

Author(s):

H. Saito

Keyword(s):

Nuclear Magnetic Resonance ◽

Magnetic Resonance ◽

Lipid Oxidation ◽

Evaluation Method ◽

Nuclear Magnetic

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Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch007 ◽

1997 ◽

pp. 64-75 ◽

Cited By ~ 5

Author(s):

B. S. Pan ◽

J. R. Tsai ◽

L. M. Chen ◽

C. M. Wu

Keyword(s):

Amino Acids ◽

Sulfur Containing

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Flavor and Lipid Chemistry of Seafoods, Copyright, Advisory Board, Foreword

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.fw001 ◽

1997 ◽

pp. i-iv

Keyword(s):

Lipid Chemistry ◽

Advisory Board

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Author Index

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ix001 ◽

1997 ◽

pp. 275-276

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Aroma-Active Compounds in Salt-Fermented Anchovy

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch013 ◽

1997 ◽

pp. 131-147 ◽

Cited By ~ 9

Author(s):

Y. J. Cha ◽

G. H. Lee ◽

Keith R. Cadwallader

Keyword(s):

Active Compounds

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Flavor Characteristics and Lipid Composition of Atlantic Salmon

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch010 ◽

1997 ◽

pp. 95-109 ◽

Cited By ~ 3

Author(s):

Linda J. Farmer ◽

Janice M. McConnell ◽

William D. Graham

Keyword(s):

Atlantic Salmon ◽

Lipid Composition

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Influence of Processing on the Flavor of Seafoods

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch002 ◽

1997 ◽

pp. 9-19 ◽

Cited By ~ 1

Author(s):

Leon C. Boyd

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Microencapsulation and Oxidative Stability of Docosahexaenoic Acid

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch022 ◽

1997 ◽

pp. 264-273 ◽

Cited By ~ 1

Author(s):

Pahn Shick Chang

Keyword(s):

Docosahexaenoic Acid ◽

Oxidative Stability

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Role of Aldehydes in Cooked Fish Flavors

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch003 ◽

1997 ◽

pp. 20-30 ◽

Cited By ~ 2

Author(s):

Takayuki Shibamoto ◽

Masahiro Horiuchi

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Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series ◽

10.1021/bk-1997-0674.ch014 ◽

1997 ◽

pp. 148-165 ◽

Cited By ~ 4

Author(s):

R. G. Ackman ◽

M. P. M. Parazo ◽

S. P. Lall

Keyword(s):

Atlantic Salmon ◽

Farmed Atlantic Salmon

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Flavor and Lipid Chemistry of Seafoods - ACS Symposium SeriesLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By American Chemical Society

Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance

Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation

Flavor and Lipid Chemistry of Seafoods, Copyright, Advisory Board, Foreword

Author Index

Aroma-Active Compounds in Salt-Fermented Anchovy

Flavor Characteristics and Lipid Composition of Atlantic Salmon

Influence of Processing on the Flavor of Seafoods

Microencapsulation and Oxidative Stability of Docosahexaenoic Acid

Role of Aldehydes in Cooked Fish Flavors

Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon

Flavor and Lipid Chemistry of Seafoods - ACS Symposium Series
Latest Publications