fish maw
Selected indexed studies
- Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. (Food Chem X, 2023) [PMID:37780270]
- Multimodal fish maw type recognition based on Wasserstein generative adversarial network combined with gradient penalty and spectral fusion. (Spectrochim Acta A Mol Biomol Spectrosc, 2025) [PMID:39541645]
- Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw. (Food Chem, 2025) [PMID:40544591]
_Worker-drafted node — pending editorial review._
Connections
fish maw helps
Sources
- High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) fish maw: Gelling, in vitro digestion and proteomic analysis. (2025) pubmed
- Characterization of volatile flavor compounds from fish maw soaked in five different seasonings. (2023) pubmed
- Multimodal fish maw type recognition based on Wasserstein generative adversarial network combined with gradient penalty and spectral fusion. (2025) pubmed
- Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw. (2025) pubmed
- Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer). (2015) pubmed
- Dual function antioxidant and anti-inflammatory fish maw peptides: Isolation and structure-activity analysis via tandem molecular docking and quantum chemical calculation. (2025) pubmed
- Death following pulmonary complications of surgery before and during the SARS-CoV-2 pandemic. (2021) pubmed
- [Identification of Original Species of Fish Maw by DNA Barcoding]. (2016) pubmed
- Intervention of Fish (Perca fluviatilis) Maw Hydrolysate in Cyclophosphamide-Induced Immunosuppressed Mice via NF-κB Pathway. (2026) pubmed
- Synergistic antioxidant and anti-aging effects of Asini Corii Colla combined with fish maw. (2026) pubmed