ArticleMolecules (Basel, Switzerland)2020
Volatile Organic Compounds Profile in White Sturgeon
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.Foods (Basel, Switzerland) · 2025Article
- Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Food chemistry: X · 2024Article
- Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves.Foods (Basel, Switzerland) · 2024Article
- Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time.Foods (Basel, Switzerland) · 2021Article
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Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (
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Registered trials
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