Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

The infection of red seabream iridovirus in mandarin fish ( Siniperca chuatsi ) and the host immune related gene expression profiles

(2018) Xiaodan Liu et al.   FISH & SHELLFISH IMMUNOLOGY

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

Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies ( Engraulis encrasicolus L.)

(2018) Antonio Alfonzo et al.   FOOD CONTROL

Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage

(2018) Dongping Li et al.   FOOD MICROBIOLOGY

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

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

(2018) Mingqian Tan et al.   FOOD RESEARCH INTERNATIONAL

Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

(2018) Olumide A. Odeyemi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch ( Micropterus salmoides )

(2018) Liu Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (Thunnus albacares) During Storage at 0°C and 4°C by LF-NMR

(2017) Xinyun Wang et al.   Journal of Aquatic Food Product Technology

A comparative study of quality and safety of Atlantic cod (Gadus morhua ) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish

(2017) Irja Sunde Roiha et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

(2017) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

(2016) Carla da Silva Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Self-Degradation of Sea Cucumber Body Wall Under 4C Storage Condition

(2015) Tiejun Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Freezing Temperature and Water Activity on Microstructure, Color, and Protein Conformation of Freeze-Dried Bluefin Tuna (Thunnus orientalis)

(2014) Nathdanai Harnkarnsujarit et al.   Food and Bioprocess Technology

Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis–NIR) hyperspectral imaging

(2014) Hong-Ju He et al.   FOOD CHEMISTRY

Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna (Katsuwonus pelamis)

(2014) Shulai Liu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

(2014) Foteini F. Parlapani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels

(2013) Yun-Fang Qian et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Degradation of histamine by the halotolerant Staphylococcus carnosus FS19 isolate obtained from fish sauce

(2013) Muhammad Zukhrufuz Zaman et al.   FOOD CONTROL

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

(2013) Sabrina Macé et al.   FOOD MICROBIOLOGY

A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage

(2013) Lilian Daniel Kaale et al.   JOURNAL OF FOOD ENGINEERING

Comparison of Two Analytical Methods for the Analysis of Methylmercury in Fish

(2012) Zhongwen Wang et al.   Food Analytical Methods

Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle

(2012) N. Moreira et al.   FOOD CHEMISTRY

Analysis of volatile organic compounds released during food decaying processes

(2011) Nhu-Thuc Phan et al.   ENVIRONMENTAL MONITORING AND ASSESSMENT

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning

(2009) Hwi-Chang Chen et al.   FOOD CONTROL

Effects of Humidity-stabilizing Sheets on the Quality of Bigeye Tuna Meat (Thunnus obesus) during Refrigerated Storage

(2009) Katsunori SAITO et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

A Dedicated MRI for Food Science and Agriculture

(2008) Mika KOIZUMI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of retort conditions on ATP-related compounds in pouched fish muscle

(2007) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE