Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets

(2010) Fei Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

(2009) L. Frangos et al.   FOOD MICROBIOLOGY

Antimicrobial Activity of Composite Edible Films Based on Fish Gelatin and Chitosan Incorporated with Clove Essential Oil

(2009) J. Gómez-Estaca et al.   Journal of Aquatic Food Product Technology

Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage

(2008) M. Rezaei et al.   JOURNAL OF FOOD SCIENCE

Fish gelatin: a renewable material for developing active biodegradable films

(2008) M.C. Gómez-Guillén et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY

Effect of delayed icing on quality changes of iced rainbow trout (Onchorynchus mykiss)

(2007) Masoud Rezaei et al.   FOOD CHEMISTRY