citric acid, anhydrous has been researched along with bassianolide in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 1 (33.33) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (66.67) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Caprio, J; Ogawa, K | 1 |
| Chen, S; Liu, G; Qiu, X; Yang, Q | 1 |
| Bou, R; Claret, A; Guerrero, L; Martínez, B; Stamatakis, A | 1 |
3 other study(ies) available for citric acid, anhydrous and bassianolide
| Article | Year |
|---|---|
Citrate ions enhance taste responses to amino acids in the largemouth bass.
Topics: Adaptation, Physiological; Amino Acids; Animals; Arginine; Bass; Citric Acid; Dose-Response Relationship, Drug; Electrophysiology; Feeding Behavior; Glossopharyngeal Nerve; Lysine; Proline; Taste Threshold | 1999 |
Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract.
Topics: Animals; Bass; Citric Acid; Fishes; Food Packaging; Food Preservation; Glycyrrhiza; Japan; Seafood | 2014 |
Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid.
Topics: Animals; Bass; Citric Acid; Fast Foods; Food Preservation; Food Preservatives; Food Storage; Humans; Seafood; Taste | 2017 |