has been cited by the following article(s):
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[1]
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The proximate composition of Nappi and its marketing methods in Bangladesh
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Journal of Ethnic …,
2024 |
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[2]
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Proximate Composition of Nappi and its way of marketing in Bangladesh
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2024 |
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[3]
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Effect of the addition of scallion, ginger and Perilla on the changes in volatile compounds and ATP and related compounds in pre-prepared ovalipes punctatus.
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2023 |
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[4]
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Bacterial community succession during long-term fermentation of shrimp paste and its effect on formation of biogenic amines.
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2022 |
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[5]
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Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue …
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Foods,
2022 |
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[6]
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Preparation and physio-chemical properties of green chilli (Capsicum annuum L.) paste using natural preservatives
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2022 |
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[7]
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Comparative analysis of flavor, taste, and volatile organic compounds in opossum shrimp paste during long-term natural fermentation using e-nose, e-tongue, and HS …
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Foods,
2022 |
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[8]
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Membrane Separation for Recovery of Umami Compounds: Review of Current and Recently Developed Membranes
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2020 |
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[9]
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The study of chemical contents, daily values, and microbiology of chicken chili sauce
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2020 |
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[10]
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Chemical and Organoleptic Characteristics of Sambal Ronto
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2020 |
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[11]
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三种不同来源的养殖青蟹肌肉感官品质比较
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1970 |
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[12]
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Chemical and Sensory Characteristics of Boranan Instant Chili Sauce with Different Coconut Milk Powder Concentration, Rice Flour, and Dry Grated Coconut
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[1]
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Systematic analysis of the fundamental quality parameters and identification of key flavor compounds in fermented shrimp sauce from China
Food Chemistry,
2025
DOI:10.1016/j.foodchem.2025.145982
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[2]
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The proximate composition of Nappi and its marketing methods in Bangladesh
Journal of Ethnic Foods,
2024
DOI:10.1186/s42779-024-00231-9
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[3]
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Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
Foods,
2022
DOI:10.3390/foods11131938
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