A
Anupam Giri
Researcher at University of Liège
Publications - 26
Citations - 886
Anupam Giri is an academic researcher from University of Liège. The author has contributed to research in topics: Fermented fish & Fermentation. The author has an hindex of 14, co-authored 26 publications receiving 682 citations. Previous affiliations of Anupam Giri include Institut national de la recherche agronomique & Tokyo University of Marine Science and Technology.
Papers
More filters
Journal ArticleDOI
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
TL;DR: In this paper, the suitability of four species of trash fishes for the production of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from the point of view of product aroma was also evaluated.
Journal ArticleDOI
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
TL;DR: Aroma active compounds in commercial fermented fish meat paste product, fish miso, fermented soy paste (soy miso), fish sauce and soy sauces were characterized by using a dynamic headspace method for volatile isolation and GC olfactometry for odor perception as discussed by the authors.
Journal ArticleDOI
Molecular Characterization of Volatiles and Petrochemical Base Oils by Photo-Ionization GC×GC-TOF-MS
Anupam Giri,Marion Coutriade,Amandine Racaud,Koji Okuda,John Dane,Robert B. Cody,Jean-François Focant +6 more
TL;DR: Interestingly, branched-alkanes were ionized with lower excess internal energy, not only retaining the molecular ions but also exhibiting unique fragmentation patterns, the first report covering volatiles to low-volatile organic mixtures.
Journal ArticleDOI
Antioxidative properties of aqueous and aroma extracts of squid miso prepared with Aspergillus oryzae-inoculated koji
TL;DR: In this paper, a newly developed fermented paste (squid miso) prepared from squid mantle flesh with Aspergillus oryzae-inoculated koji, was used in vitro models, including 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl, nitric oxide (NO) and carbon-centered radical-scavenging activity (RSA), reducing power ability (RPA), and linoleic acid oxidation.
Journal ArticleDOI
Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound
TL;DR: In this paper, a method of producing ESH within a short period and with high productivity was established by applying submerged fermentation of edible Shiitake mushroom (Lentinula edodes ) mycelia.