Open Access
| Issue |
BIO Web Conf.
Volume 240, 2026
The 2026 International Conference on Biomedicine, Neuroscience and Biostatistics (ICBNB 2026)
|
|
|---|---|---|
| Article Number | 01013 | |
| Number of page(s) | 5 | |
| Section | Biomedicine, Neuroscience and Biostatistics | |
| DOI | https://doi.org/10.1051/bioconf/202624001013 | |
| Published online | 24 June 2026 | |
- B.C. Jones, M.M. Rocker, R.S.J. Keast, et al. Systematic review of the odorous volatile compounds that contribute to flavor profiles of aquatic animals. Rev. Aquac. 14, 1418–1477 (2022). [Google Scholar]
- Y. Wang, G. Tian, K. Mao, et al. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle. Front. Nutr. 9, 1022156 (2022). [Google Scholar]
- L. Guan, R. Ji, J. Zang, et al. Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing. J. Agric. Food Chem. 72(42), 23544–23553 (2024). [Google Scholar]
- Y. Okabe, Y. Inoue, Y. Kanda, et al. Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera. Eur. Food Res. Technol. 245, 233–241 (2019). [Google Scholar]
- N. Nurjanah, M. Nurilmala, T. Hidayat, et al. Amino Acid and Taurine Changes of Indian Mackarel Due to Frying Process. 1, 163–166 (2015). [Google Scholar]
- Z. Ke, Y. Bai, Y. Bai, et al. Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation. Food Chem. 377, 131932 (2022). [Google Scholar]
- R.S. Rocha, R. Silva, J.T. Guimarães, et al. Possibilities for using ohmic heating in Minas Frescal cheese production. Food Res. Int. 131, 109027 (2020). [Google Scholar]
- K. Lu, L. Liu, J. Zi, et al. New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways. LWT 168, 113880 (2022). [Google Scholar]
- G. Hao, S. Lin, Y. Jiang, et al. Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor. J. Food Process. Preserv. 46, e16641 (2022). [Google Scholar]
- Y. Ma, R. Wang, T. Zhang, et al. High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)- Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds. Molecules. 26(19), 5731 (2021). [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.