Study on changes in the quality of grass carp in the process of postmortem

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

The effect of essential oils on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage

(2018) Zhan Huang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

(2017) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

(2016) Na Qin et al.   FOOD CHEMISTRY

Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC-MS

(2016) Jin-Lin Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

(2015) Xiaochang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease

(2015) Smita Raithore et al.   SENSORS

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Postmortem Changes of Crucian Carp (Carassius auratus) During Storage in Ice

(2014) Kaifeng Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

(2013) Bo-Sik Kang et al.   FOOD CHEMISTRY

Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.)

(2010) D. Bahuaud et al.   AQUACULTURE

Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets

(2010) Jingyun Duan et al.   FOOD CHEMISTRY

Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle

(2010) Iciar Martinez et al.   FOOD CHEMISTRY

Effects of Sulfur Dioxide on Formation of Fishy Off-Odor and Undesirable Taste in Wine Consumed with Seafood

(2010) Akiko Fujita et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Postmortem changes in cazon fish muscle stored on ice

(2009) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality

(2009) Ana Fuentes et al.   FOOD CHEMISTRY

Performance qualification of an electronic tongue based on ICH guideline Q2

(2009) Katharina Woertz et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS