ArticleFood chemistry: X2024
Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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.
The trial behind it
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Who cites it
8 citing papers in PubMed.
- Varietal differences and process adaptability for precision processing ofFood chemistry: X · 2026Article
- Meat flavor ofFood chemistry: X · 2026Article
- Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology.Food chemistry: X · 2026Article
- The effect of combining the enzymolysis of snail digestive enzyme and β-glucanase on the release of flavor inFood chemistry: X · 2026Article
- Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts.Foods (Basel, Switzerland) · 2025Article
- Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Explainable Deep Learning to Predict Kelp Geographical Origin from Volatile Organic Compound Analysis.Foods (Basel, Switzerland) · 2025Article
- Improvement of Storage Quality of Broccoli Using a Cold-Shock Precooling Way and the Related Molecular Mechanisms.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.