Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

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

Suitability of lemon balm ( Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

(2018) Cristina Caleja et al.   FOOD CHEMISTRY

Impact of previous active dipping in Fucus spiralis extract on the quality enhancement of chilled lean fish

(2018) José M. Miranda et al.   FOOD CONTROL

Chitosan-sodium alginate nanoparticle as a delivery system for ε-polylysine: Preparation, characterization and antimicrobial activity

(2018) Jianhua Liu et al.   FOOD CONTROL

Development of active rosmarinic acid-gelatin biodegradable films with antioxidant and long-term antibacterial activities

(2018) Liming Ge et al.   FOOD HYDROCOLLOIDS

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage

(2018) Qian Li et al.   FOOD MICROBIOLOGY

Monitoring bacterial communities in ε-Polylysine-treated bighead carp ( Aristichthys nobilis ) fillets using culture-dependent and culture-independent techniques

(2018) Xiaochang Liu et al.   FOOD MICROBIOLOGY

Shelf-life of smoked eel fillets treated with chitosan or thyme oil

(2018) Tahra El-Obeid et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Shelf life extension of Pacific white shrimp ( Litopenaeus vannamei ) using chitosan and ε-polylysine during cold storage

(2018) Soyoung Na et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of ε-Poly- l -lysine on the cell wall of Saccharomyces cerevisiae and its involved antimicrobial mechanism

(2018) Zhilei Tan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A mathematical model to predict early quality attributes in hake during storage at low temperature

(2018) C. Vilas et al.   JOURNAL OF FOOD ENGINEERING

Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages

(2018) Makoto Takahashi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Smart technique for accurate monitoring of ATP content in frozen fish fillets using fluorescence fingerprint

(2018) Mario Shibata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Comparison of the Effects of Packaging Containing Nano ZnO or Polylysine on the Microbial Purity and Texture of Cod (Gadus morhua) Fillets

(2018) Małgorzata Mizielińska et al.   Nanomaterials

The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Penaeus merguiensis ) during cold storage (4 ± 1°C)

(2018) Maryam Farshidi et al.   Food Science & Nutrition

Shelf-life enhancement of whole rainbow trout (Oncorhynchus mykiss ) treated with Reshgak ice coverage

(2018) Samad Tavakoli et al.   Food Science & Nutrition

Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration

(2018) Tianlan Xia et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

(2018) Na Li et al.   Applied Sciences-Basel

Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

(2018) Maria-Ioana Socaciu et al.   Coatings

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Histochemical distribution of four types of enzymes and mucous cells in the gastrointestinal tract of reared half-smooth tongue sole Cynoglossus semilaevis

(2017) Y. Z. Wang et al.   JOURNAL OF FISH BIOLOGY

Effects of temperature fluctuation on quality changes of large yellow croaker (Pseudosciaena crocea ) with ice storage during logistics process

(2017) Xiao-Hong Sun et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

(2017) Shuo Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating

(2016) Evanthia Choulitoudi et al.   FOOD AND BIOPRODUCTS PROCESSING

Super-chilling (−0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

(2016) Yingchun Zhu et al.   FOOD CHEMISTRY

Chitosan-based nanoparticles for rosmarinic acid ocular delivery—In vitro tests

(2016) Sara Baptista da Silva et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet

(2016) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

Effects of Fish-Derived Biological Preservatives on Cold Storage of Grass Carp (Ctenopharyngodon idellus) Fillets

(2016) TINGTING LI et al.   JOURNAL OF FOOD PROTECTION

Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon

(2016) Manuela Rollini et al.   Coatings

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

(2015) Saraí CHAPARRO-HERNÁNDEZ et al.   Food Science and Technology

Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)

(2015) Rina Mahto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

(2015) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets

(2015) M.G. Volpe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

(2015) Saraí CHAPARRO-HERNÁNDEZ et al.   Food Science and Technology

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

(2012) Ali Günlü et al.   Food and Bioprocess Technology

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

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Shelf life of several marine fish species of Bangladesh during ice storage

(2008) Md. Shaheed Reza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY