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uBio  Web  Results 1 - 10 of about 135 Synonyms:    Chondrostoma nasus (Common nase)     Cyprinus nasus  Broader Terms:    Chondrostoma     Cypriniformes (suckers)     Cyprinus (common carps)      Latest Articles on Cyprinus nasus from uBioRSS Physical changes in specimens of five species of Cyprinidae preserved in et... - Latest Issue of Journal of Fish Biology There and back again: migration in freshwater fishes - NRC Research Press: Canadian Journal of Zoology Cyprinus nasus NYPL Digital Gallery External Resources: Common Names: Ostroretka stehovava, Kababurun baligi, Savetta, Paduc, Skobust, Podustva, Mulet, Fera, Njile malore, Podusta, Næsling, Njile e prespes, Ame noire, Skobar, Nokkasärki, Swinka, Boga-do-Danúbio, Alonge, Næse, Kummel, Scobar, Sneep, Noskarp, Écrivain, Nesling .... 1.  Can top-down effects of cypriniform fish be used to mitigate eutrophication effects in medium-sized European rivers? Gerke M, Hübner D, Schneider J, Winkelmann C The Science of the total environment, 2021 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 2.  Comparative analysis of monozoic fish tapeworms Caryophyllaeus laticeps (Pallas, 1781) and recently described Caryophyllaeus chondrostomi Bar?ák, Oros, Hanzelová, Scholz, 2017, using microsatellite markers. Bazsalovicsová E, Králová-Hromadová I, Juhásová L, Mikulí?ek P, Oravcová A, Minárik G, ?tefka J Parasitology research, 2020 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 3.  B Chromosomes and Cytogenetic Characteristics of the Common Nase Chondrostoma nasus (Linnaeus, 1758). Boro? A, Grabowska A, Spóz A, Przyby? A Genes, 2020 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 4.  Rheoreaction impacts dispersal of fish larvae in restored rivers. Glas M, Tritthart M, Keckeis H, Lechner A, Liedermann M, Habersack H River research and applications, 2020 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 5.  Complexation of Danube common nase (Chondrostoma nasus L.) oil by ?-cyclodextrin and 2-hydroxypropyl-?-cyclodextrin. H?d?rug? NG, Szakal RN, Chiril? CA, Lukinich-Gruia AT, P?unescu V, Muntean C, Rusu G, Bujanc? G, H?d?rug? DI Food chemistry, 2020 http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=0 6.  Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O. Lu Q, Liu F, Bao J Journal of food biochemistry J Food Biochem Volatile components of American silver carp analyzed by electronic nose and MMSE-GC-MS-O. e13006 10.1111/jfbc.13006 We evaluated the characteristic odor substances in Asian carp meat, which are prevalent in the Great Lakes, to provide a foundation for resource utilization and removing its fishy smell. Three Mono Trap RCC18 adsorbents were used to extract samples. Volatile components were analyzed by gas phase-olfaction-mass spectrometry. The main odor-active substances were identified by aroma extraction dilution analysis. The overall odor profile was analyzed by electronic nose. Overall sensory evaluation showed that metallic and grassy in Chinese carp were heavier than those in American. Trimethylamine, ketones, aldehydes, and alcohols were the main odor components in the two species. Flavor dilution factors indicated that hexanal (grassy), 1-octen-3-ol (mushroom-like), and 2,3-pentanedione (milky) were important. Trimethylamine, 1-pentene-3-ol, 2,3-pentanedione, pentanal, 3-methyl-1-butanol, hexanal, 1-Hexanol, heptanal, 1-heptanol, 1-octen-3-ol, octanal, 2,3-pentanedione. D-limonene, nonanal, decanal, and naphthalene were the main flavor substances. The contents and intensities of volatile substances are generally higher in American than in Chinese silver carp. PRACTICAL APPLICATIONS: The large numbers of American silver carp are problematic in the Great Lakes. Pollution of the water environment may cause contamination in the fish body and the smell of freshwater fish is heavy and unacceptable. This study focuses on the odor of American silver carp to provide a foundation for later deodorization to increase utilization of the American silver carp. © 2019 Wiley Periodicals, Inc. Lu Qi Q 0000-0002-8758-9078 College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China. Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products, Shanghai, China. Liu Fangfang F College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China. Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products, Shanghai, China. Bao Jianqiang J College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China. Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products, Shanghai, China. eng Journal Article Research Support, Non-U.S. Gov't 2019 08 16 United States J Food Biochem 7706045 0145-8884 0 Fatty Acids 0 Flavoring Agents 0 Volatile Organic Compounds IM Animals Carps metabolism Electronic Nose Fatty Acids analysis Flavoring Agents analysis Gas Chromatography-Mass Spectrometry veterinary Smell Taste Volatile Organic Compounds analysis electronic nose fatty acids gas chromatography-olfactometry-mass spectrometry silver carp 2019 04 22 2019 07 10 2019 07 20 2019 8 17 6 0 2020 9 22 6 0 2019 8 17 6 0 ppublish 31418891 10.1111/jfbc.13006 J Food Biochem Research on the changes of water-soluble flavor substances in grass carp during steaming. e12993 10.1111/jfbc.12993 In this study, adenosine triphosphate (ATP)-related compounds and free amino acids were determined to study the changes of water-soluble flavor substances in grass carp meat during steaming for 18 min. Sensory assessment, electronic tongue, equivalent umami concentration (EUC) value, and taste active value (TAV) were also performed to obtain the best quality of steamed grass carp meat. The results showed that the flavor presented by nucleotides in three parts meat was better within 9 min. The bitter amino acids in the dorsal meat and red meat significantly decreased at 6 min (101.33 mg/100 g and 44.64 mg/100 g, respectively). From the sensory analysis, EUC value, and TAV, it can be found that the quality of grass carp meat was the best when steamed for 6-9 min. The electronic tongue indicated that the taste differences were significantly between 6 and 9 min. Therefore, this study suggested that grass carp should be eaten during 6-9 min of steaming. PRACTICAL APPLICATIONS: As the main way of meat processing and eating, heating not only endows the product with good color, but also kill microorganisms and improve the product quality. The reasonable heating will make the protein denaturation of the food, so that the protein digestion and absorption rate can be improved, which is conducive to people to obtain more abundant nutrition. The quality changes of grass carp meat during 18 min of steaming were studied by measuring ATP-related compounds and free amino acids, combining with sensory assessment, electronic tongue analysis, EUC value, and TAV. These results not only provide useful information for the quality control of grass carp in the heating process, but also provide theoretical reference for the improvement of the nutritional value of grass carp. In addition, the mechanism of flavor change in the heating process of grass carp will be further improved, and effective suggestions will be provided for consumers to reasonably eat grass carp. © 2019 Wiley Periodicals, Inc. Yang Wenxian W 0000-0002-3534-9769 Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Shi Wenzheng W Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Zhou Shengnan S Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Qu Yinghong Y Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. Wang Zhihe Z Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China. eng Journal Article Research Support, Non-U.S. Gov't 2019 07 30 United States J Food Biochem 7706045 0145-8884 0 Amino Acids 0 Flavoring Agents 0 Steam IM Amino Acids analysis Animals Carps metabolism Color Electronic Nose Flavoring Agents analysis Meat analysis Nutritive Value Steam Taste Ctenopharyngodon idellus ATP-related compounds electronic tongue equivalent umami concentration free amino acids 2019 04 01 2019 06 18 2019 07 10 2019 7 31 6 0 2020 9 22 6 0 2019 7 31 6 0 ppublish 31362330 10.1111/jfbc.12993