Results 81 to 90 of about 966,068 (96)

Influence of Traditional Wooden Barrel Fermentation on Fish: Comparative Study on Nutritional Quality of Muscles of Fresh and Stinky Mandarin Fish (Siniperca chuatsi)

International Food Research Journal
The present work examined the nutritional quality of stinky mandarin fish (Siniperca chuatsi), a Chinese fish product (chòu guì yú), by assessing its nutrients, amino acids, minerals, and fatty acids in comparison with those of fresh mandarin fish (raw material).
Shaotong Jiang, Jianfeng Lu, Tao Ye
exaly   +2 more sources

Food Consumption and Growth of Two Piscivorous Fishes, the Mandarin Fish and the Chinese Snakehead

Journal of Fish Biology, 1998
Rates of maximum food consumption and growth were determined for immature mandarin fish Siniperca chuatsi (47.2-540.2 g) and Chinese snakehead Channa argus (45.0-546.2 g) at 10, 15, 20, 25, 30 and 35 degrees C.
Liu, J, Cui, Y, Chinese Acad Sci, Inst Hydrobiol, Wuhan 430072, Peoples R China, Cui, Y   +2 more
exaly   +1 more source

Gene Structure of an Antimicrobial Peptide From Mandarin Fish, Siniperca chuatsi (Basilewsky), Suggests That Moronecidins and Pleurocidins Belong in One Family: The Piscidins

Journal of Fish Diseases, 2007
The gene of piscidin, an antimicrobial peptide, has been cloned from the mandarin fish, Siniperca chuatsi. From the first transcription initiation site, the mandarin fish piscidin gene extends 1693 nucleotides to the end of the 3' untranslated region and
Pin Nie
exaly   +1 more source

Integrated Volatolomics and Metabolomics Analysis Reveals the Characteristic Flavor Formation in Chouguiyu, a Traditional Fermented Mandarin Fish of China

Food Chemistry, 2023
Dayong Zhou, Huang Xuhui, Lei Qin
exaly  

Characterization, Enzymatic and Biological Properties of a Dominant Lactic Acid Bacteria Strain of Lactobacillus sakei subsp. Sakei Isolated From Stinky Mandarin Fish

Food Science and Technology, 2022
Yong-Xiang Wu, Tae-Hyung Kwon, Xun Zhou
exaly  

Comparison of the Microbial Community and Flavor Compounds in Fermented Mandarin Fish (Siniperca chuatsi): Three Typical Types of Chinese Fermented Mandarin Fish Products

Food Research International, 2021
Yongqiang Zhao, Lai-Hao Li, Xiao Hu
exaly  

The Digestive System of Mandarin Fish (Siniperca chuatsi) Can Adapt to Domestication by Feeding With Artificial Diet

Aquaculture, 2021
Xiaowu Chen, Jinliang Zhao, Yawei Shen
exaly  

Contribution of Autochthonous Microbiota Succession to Flavor Formation During Chinese Fermented Mandarin Fish (Siniperca chuatsi)

Food Chemistry, 2021
Yongqiang Zhao, Lai-Hao Li, Shaoling Yang   +2 more
exaly  

Microbial Succession and the Changes of Flavor and Aroma in Chouguiyu, a Traditional Chinese Fermented Fish

Food Bioscience, 2020
Xinping Lin, Shengjie Li, Chenxu Yu
exaly  

Identification of the Aroma Compounds in Stinky Mandarin Fish (Siniperca chuatsi) and Comparison of Volatiles During Fermentation and Storage

International Journal of Food Science and Technology, 2013
Zhiyuan Dai, Jiajia Wu
exaly