Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya (Stenocereus pruinosus)

(2019) Carmen Hernández-Valencia et al.   MOLECULES

Evaluation the effect of mycotoxins on shrimp (Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality

(2019) Zhijia Fang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life

(2018) Panhui Fan et al.   FOOD CHEMISTRY

Characterization of carp ( Cyprinus carpio ) skin gelatin extracted using different pretreatments method

(2018) Joanna Tkaczewska et al.   FOOD HYDROCOLLOIDS

Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

(2018) Mehvesh Mushtaq et al.   Innovative Food Science & Emerging Technologies

Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid

(2018) Qianyun Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Classifying fish freshness according to the relationship between EIS parameters and spoilage stages

(2018) Jian Sun et al.   JOURNAL OF FOOD ENGINEERING

Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets

(2018) X. Carrión-Granda et al.   JOURNAL OF FOOD QUALITY

Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans

(2018) Lisa Garretson et al.   JOURNAL OF FOOD QUALITY

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

The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever ( Micropterus salmoides ) stored at 0 °C and 4 °C

(2018) Jian Ju et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

(2018) Ying Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage

(2018) Mohamed K. Morsy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilization of mango peel extracts on the biodegradable films for active packaging

(2018) A. Nor Adilah et al.   Food Packaging and Shelf Life

Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C

(2018) Jin-Hee Kim et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system

(2018) Si-Duo Zhou et al.   FOOD CHEMISTRY

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

A new cineol derivative, polyphenols and norterpenoids from Saharan myrtle tea ( Myrtus nivellei ): Isolation, structure determination, quantitative determination and antioxidant activity

(2017) Amira Mansour et al.   FITOTERAPIA

Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction

(2017) Federico Ferreres et al.   FOOD CHEMISTRY

Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets

(2017) Mohammed S. Alsaggaf et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The shelf life extension of refrigerated grass carp ( Ctenopharyngodon idellus ) fillets by chitosan coating combined with glycerol monolaurate

(2017) Dawei Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets

(2017) Evanthia Choulitoudi et al.   Food Packaging and Shelf Life

The effects of tangerine peel ( Citri reticulatae pericarpium ) essential oils as glazing layer on freshness preservation of bream ( Megalobrama amblycephala ) during superchilling storage

(2016) Qi He et al.   FOOD CONTROL

Comparison between the Arrhenius model and the radial basis function neural network (RBFNN) model for predicting quality changes of frozen shrimp (Solenocera melantho)

(2016) Zihan Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage

(2014) Shengjun Wu   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A Novel Aqueous Two Phase System Composed of a Thermo-Separating Polymer and an Organic Solvent for Purification of Thermo-Acidic Amylase Enzyme from Red Pitaya (Hylocereus polyrhizus) Peel

(2014) Mehrnoush Amid et al.   MOLECULES

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

(2013) Xiaofei Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

(2012) Tingting Li et al.   FOOD CHEMISTRY

QUALITY CHANGES OF COOKED CRAYFISH (PROCAMBARUS CLARKII) TAILS WITHOUT ADDITIVES DURING STORAGE UNDER PROTECTIVE ATMOSPHERES

(2011) OLGA CREMADES et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Antimicrobial Coating from Catfish Skin Gelatin on Quality and Shelf Life of Fresh White Shrimp (Penaeus vannamei)

(2011) Mingkang Jiang et al.   JOURNAL OF FOOD SCIENCE

Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content

(2010) HyoenJi Kim et al.   JOURNAL OF FOOD SCIENCE

Surface modification of polypropylene films by chitosan and chitosan/pectin multilayer

(2007) Maher Z. Elsabee et al.   CARBOHYDRATE POLYMERS

Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging

(2007) Gong Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY