Microbiological aspects of common carp (Cyprinus carpio) and its processing—relevance for final product quality: a review

Effect of different types of descaling methods on shelf life of air-/vacuum-packaged common carp (Cyprinus carpio L.) fillets under refrigerated storage conditions

(2016) Roman Lunda et al.   AQUACULTURE INTERNATIONAL

Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftovers

(2016) Kajetan Trošt et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An overview of the intelligent packaging technologies in the food sector

(2016) Masoud Ghaani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gaping and loss of fillet firmness in farmed salmon (Salmo salarL.) closely correlated with post-slaughter cleaning of the abdominal cavity

(2015) Ása Jacobsen et al.   AQUACULTURE RESEARCH

Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

(2015) Yuemei Zhang et al.   FOOD MICROBIOLOGY

Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

(2015) Daniela Agüeria et al.   Journal of Aquatic Food Product Technology

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Simulations on the prediction of cod (Gadus morhua) freshness from an intelligent packaging sensor concept

(2015) J.K. Heising et al.   Food Packaging and Shelf Life

Qualitative and quantitative study on bacterial flora of farm raised common carp, Cyprinus carpio in India

(2014) Chandra Rekhari Yogesh et al.   African Journal of Microbiology Research

Use of plant extracts in fish aquaculture as an alternative to chemotherapy: Current status and future perspectives

(2014) M. Reverter et al.   AQUACULTURE

Listeria monocytogenesin Aquatic Food Products-A Review

(2014) Mansooreh Jami et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Quality consequences of bleeding fish after capture

(2014) Stein Harris Olsen et al.   FISHERIES RESEARCH

Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage

(2014) Yuemei Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative Analysis of the Intestinal Bacterial Communities in Different Species of Carp by Pyrosequencing

(2014) Tongtong Li et al.   MICROBIAL ECOLOGY

Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile

(2013) Tomas Zajic et al.   AQUACULTURE

Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio)

(2013) Seyed Hosseini et al.   MOLECULES

Gut Microbiota Contributes to the Growth of Fast-Growing Transgenic Common Carp (Cyprinus carpio L.)

(2013) Xuemei Li et al.   PLoS One

The genusShewanella: from the briny depths below to human pathogen

(2012) J. Michael Janda et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Deterioration due to delayed icing and its impacts on the nutritional quality of Malabar travally (Carangoides malabaricus)

(2012) K. I. Jeyasanta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage

(2012) Han Lu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Food applications of natural antimicrobial compounds

(2012) Annalisa Lucera et al.   Frontiers in Microbiology

Ventilation of seawater during bleeding suppresses the occurrence of burnt meat in yellowtail Seriola quinqueradiata

(2011) Itaru Shioya et al.   FISHERIES SCIENCE

A novel colorimetric food package label for fish spoilage based on polyaniline film

(2011) Bambang Kuswandi et al.   FOOD CONTROL

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

(2011) Minia Sanjuás Rey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pyrosequencing of 16S rRNA gene amplicons to study the microbiota in the gastrointestinal tract of carp (Cyprinus carpio L.)

(2011) Maartje AHJ van Kessel et al.   AMB Express

Effects of Modified Atmosphere Packaging on the Microbiological Properties of Fresh Common Carp (Cyprinus carpio L.)

(2010) Katarína Hudecová et al.   ACTA VETERINARIA BRNO

The Genus Aeromonas: Taxonomy, Pathogenicity, and Infection

(2010) J. M. Janda et al.   CLINICAL MICROBIOLOGY REVIEWS

Preservative effect of an organic acid-icing system on chilled fish lipids

(2010) Bibiana García-Soto et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts

(2010) Anja Klančnik et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Bleeding of anaesthetized and exhausted Atlantic salmon: body cavity inspection and residual blood in pre-rigor and smoked fillets as determined by various analytical methods

(2009) Ulf Erikson et al.   AQUACULTURE RESEARCH

Impact of starvation and handling stress on rigor development and quality of Atlantic salmon (Salmon salar L)

(2008) Turid Mørkøre et al.   AQUACULTURE

Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow troutOncorhynchus mykissand mirror carpCyprinus carpiofilleted in pre-, in- or post-rigor periods

(2008) Ayhan DURAN et al.   FISHERIES SCIENCE