Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss)Minced Muscle

Novel developments in omega-3 fatty acid-based strategies

(2011) Michael H. Davidson et al.   CURRENT OPINION IN LIPIDOLOGY

Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

(2011) Martin Křížek et al.   FOOD CHEMISTRY

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

(2011) Berna Özalp Özen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

(2011) Fatih Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

(2011) Osman Sagdic et al.   JOURNAL OF FOOD SCIENCE

Chemical characterization and antioxidant evaluation of muscadine grape pomace extract

(2010) Xi Wang et al.   FOOD CHEMISTRY

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

(2010) Carlos M.L. Cardoso et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

(2010) Pinar Yerlikaya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence

(2010) Sonia De Pascual-Teresa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

(2010) Nuray Erkan et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Structure−Activity Relationships of Polyphenols To Prevent Lipid Oxidation in Pelagic Fish Muscle

(2010) Manuel Pazos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Berry Marinades Enhance Oxidative Stability of Herring Fillets

(2010) Sabine Sampels et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of Washing with Antioxidant on the Oxidative Stability of Fatty Fish Mince during Processing and Storage

(2010) Sylvie Eymard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenols: food sources, properties and applications - a review

(2009) Hasna El Gharras   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

QUALITY DECAY OF FRESH PROCESSED FISH STORED UNDER REFRIGERATED CONDITIONS

(2009) G. BARBUZZI et al.   JOURNAL OF FOOD SAFETY

Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants

(2009) H.N.D. Bao et al.   JOURNAL OF FOOD SCIENCE

Microbiological and Sensorial Quality Assessment of Ready-to-Cook Seafood Products Packaged under Modified Atmosphere

(2009) B. Speranza et al.   JOURNAL OF FOOD SCIENCE

Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

(2008) M.R. Corbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

(2008) Isabel Sánchez-Alonso et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

(2008) P.G. Peiretti et al.   MEAT SCIENCE

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

(2007) I. Sánchez-Alonso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY