Effects of Modified Atmosphere Packaging with Various Carbon Dioxide Composition on Biogenic Amines Formation in Indian Mackerel (Rastrelliger kanagurta) stored at 5 ± 1°C

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

(2012) Cheong Yew Chong et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration

(2012) Ali Yassoralipour et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C

(2010) Gonca Alak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation

(2010) Muhammad Zukhrufuz Zaman et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

(2010) José M. Lorenzo et al.   MEAT SCIENCE

Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin

(2009) Leona Buňková et al.   FOOD CHEMISTRY

Combined effect of chill storage and modified atmosphere packaging on mussels (Mytilus galloprovincialis) preservation

(2007) Antonios E. Goulas   PACKAGING TECHNOLOGY AND SCIENCE

Changes in the quality of abalone (Haliotis asinina Linnaeus) packaged under atmospheric air, vacuum and modified atmosphere

(2007) Romanee Sanguandeekul et al.   PACKAGING TECHNOLOGY AND SCIENCE