Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation

Zataria multifloraBoiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers

(2013) Ali Ehsani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Differentiation of common marketable-size rainbow trouts (Oncorhynchus mykiss) based on nutritional and dietetic traits: a comparative study

(2013) Ali Ehsani et al.   JOURNAL OF APPLIED ANIMAL RESEARCH

Antimicrobial and physical properties of edible chitosan films enhanced by lactoperoxidase system

(2012) Cissé Mohamed et al.   FOOD HYDROCOLLOIDS

The Effects of Sodium Alginate on Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored at 4 ± 2°C

(2012) Ali Hamzeh et al.   Journal of Aquatic Food Product Technology

Determination of Short-Term Icing and Frozen Storage Characteristics of Ungutted Silver Carp (Hypophthalmichthys molitrix)

(2012) Ali Ehsani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage

(2011) Y. Etemadian et al.   FOOD CHEMISTRY

Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus

(2011) Yafu Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

(2010) Nuray Erkan   Food and Bioprocess Technology

Quality changes of fish burgers prepared from deep flounder (Pseudorhombus elevatusOgilby, 1912) with and without coating during frozen storage (−18 °C)

(2010) Maryam Mahmoudzadeh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

(2010) Bartolomeu W. S. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

(2009) Berna Kilinc et al.   Journal of Aquatic Food Product Technology

Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films

(2009) Fatih Y.G. Yener et al.   JOURNAL OF FOOD SCIENCE

Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

(2008) S. Kykkidou et al.   FOOD CHEMISTRY