Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods.
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| Title: | Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods. |
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| Authors: | Geng Q; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China., Ma E; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China., Lin S; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.; Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian, People's Republic of China., Jiao J; Beijing Tongrentang Health (Dalian) Marine Food Co. Ltd, Dalian, People's Republic of China., Chen D; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.; Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian, People's Republic of China. |
| Source: | Journal of food science [J Food Sci] 2026 Jun; Vol. 91 (6), pp. e71183. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 42316467 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Geng+Q%22">Geng Q</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Ma+E%22">Ma E</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Lin+S%22">Lin S</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.; Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Jiao+J%22">Jiao J</searchLink>; Beijing Tongrentang Health (Dalian) Marine Food Co. Ltd, Dalian, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Chen+D%22">Chen D</searchLink>; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.; Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian, People's Republic of China. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2026 Jun; Vol. 91 (6), pp. e71183. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42316467 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/1750-3841.71183 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: e71183 Titles: – TitleFull: Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Geng Q – PersonEntity: Name: NameFull: Ma E – PersonEntity: Name: NameFull: Lin S – PersonEntity: Name: NameFull: Jiao J – PersonEntity: Name: NameFull: Chen D IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: 2026 Jun Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1750-3841 Numbering: – Type: volume Value: 91 – Type: issue Value: 6 Titles: – TitleFull: Journal of food science Type: main |
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