Rapid Multiparameters Approach to Differentiate Fresh Skinless Sea Bass (Dicentrarchus labrax) Fillets from Frozen-Thawed Ones

Sinapic acid ameliorate cadmium-induced nephrotoxicity: In vivo possible involvement of oxidative stress, apoptosis, and inflammation via NF-κB downregulation

(2017) Mushtaq Ahmad Ansari et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Assessment of freshness and freeze-thawing of sea bream fillets (Sparus aurata) by a cytosolic enzyme: Lactate dehydrogenase

(2016) Mamadou Diop et al.   FOOD CHEMISTRY

Differentiation of fresh and frozen-thawed fish samples using Raman spectroscopy coupled with chemometric analysis

(2015) Hasan Murat Velioğlu et al.   FOOD CHEMISTRY

Differentiation between fresh and frozen–thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis

(2015) Pierrette Ethuin et al.   FOOD CHEMISTRY

Chemical Composition of Light and Dark Muscle of Peruvian Anchovy (Engraulis ringens) and Its Seasonal Variation

(2015) Miguel Albrecht-Ruiz et al.   Journal of Aquatic Food Product Technology

Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets

(2015) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests

(2013) Giuseppina R.A. Alberio et al.   FOOD CHEMISTRY

Differentiation between fresh and frozen-thawed sea bream (Sparus aurata) using impedance spectroscopy techniques

(2013) Ana Fuentes et al.   Innovative Food Science & Emerging Technologies

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

(2013) Matteo Ottavian et al.   JOURNAL OF FOOD ENGINEERING

Detection of cold chain abuse in frozen and chilled salmon using the comet assay

(2013) Julie Le Grandois et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Visible and Near Infrared Hyperspectral Imaging to Differentiate Between Fresh and Frozen–Thawed Fish Fillets

(2012) Fengle Zhu et al.   Food and Bioprocess Technology

Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method

(2012) Isabel Fernández-Segovia et al.   JOURNAL OF FOOD ENGINEERING

Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS

(2012) François Leduc et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

(2010) Fatih Özogul et al.   FOOD CHEMISTRY

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

Study on the electric conduction properties of fresh and frozen-thawed grass carp (Ctenopharyngodon idellus) and tilapia(Oreochromis niloticus)

(2010) Lina Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy

(2010) Agnar H. Sivertsen et al.   JOURNAL OF FOOD ENGINEERING

A biologist’s view of the relevance of thermodynamics and physical chemistry to cryobiology

(2009) Peter Mazur   CRYOBIOLOGY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Bioelectrical impedance analysis of frozen sea bass (Dicentrarchus labrax)

(2008) Sanja Vidaček et al.   JOURNAL OF FOOD ENGINEERING