Impact of icing with potato, sweet potato, sugar beet, and red beet peel extract on the sensory, chemical, and microbiological changes of rainbow trout (Oncorhynchus mykiss) fillets stored at (3 ± 1 °C)

Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis)

(2016) José M. Miranda et al.   FOOD CONTROL

Impact of icing systems with aqueous, ethanolic and ethanolic-aqueous extracts of algaFucus spiralison microbial and biochemical quality of chilled hake (Merluccius merluccius)

(2016) Jorge Barros-Velázquez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic Compounds in the Potato and Its Byproducts: An Overview

(2016) Hazal Akyol et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Compositional characteristics of commercial beetroot products and beetroot juice prepared from seven beetroot varieties grown in Upper Austria

(2015) Jürgen Wruss et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

(2013) Fariba Nowzari et al.   FOOD CHEMISTRY

EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS ) FILLET

(2012) ÖZLEM EMİR ÇOBAN   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

(2011) Gülsün Özyurt et al.   Food and Bioprocess Technology

The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

(2011) Mourad Attouchi et al.   Food and Bioprocess Technology

Effect of Green Tea Extract in Combination with Ascorbic Acid on the Retardation of Melanosis and Quality Changes of Pacific White Shrimp During Iced Storage

(2010) Nilesh Prakash Nirmal et al.   Food and Bioprocess Technology

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

(2009) Sureerat Phuvasate et al.   FOOD CONTROL

Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

(2009) S.F. Mexis et al.   FOOD MICROBIOLOGY

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

(2009) Vilma Quitral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality Assessment of Farmed Rainbow Trout (Oncorhynchus mykiss) during Chilled Storage

(2008) M. Rezaei et al.   JOURNAL OF FOOD SCIENCE

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY