caviar sturgeon
Selected indexed studies
- Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits. (Animals (Basel), 2024) [PMID:39199958]
- Identification of black sturgeon caviar pigment as eumelanin. (Food Chem, 2022) [PMID:34731814]
- Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids. (Food Chem X, 2024) [PMID:39113737]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits. (2024) pubmed
- Identification of black sturgeon caviar pigment as eumelanin. (2022) pubmed
- Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids. (2024) pubmed
- Metabolomics in sturgeon research: a mini-review. (2024) pubmed
- Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar. (2024) pubmed
- Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). (2022) pubmed
- Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii). (2024) pubmed
- Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation. (2026) pubmed
- Species Identification of Caviar Based on Multiple DNA Barcoding. (2023) pubmed
- Heavy metal bioaccumulation and risk assessment for wild and farmed beluga sturgeon caviar. (2013) pubmed