Influence of chitosan nanoparticles and fennel essential oils ( Foeniculum vulgare ) on the shelf life of Huso huso fish fillets during the storage

Preparation and In Vitro Characterization of Chitosan Nanoparticles and Their Broad-Spectrum Antifungal Action Compared to Antibacterial Activities against Phytopathogens of Tomato

(2019) Jae-Wook OH et al.   Agronomy-Basel

Edible films and coatings in seafood preservation: A review

(2018) Samira Dehghani et al.   FOOD CHEMISTRY

Effect of chitosan‐propolis edible coatings on stability of refrigerated cachama ( Piaractus brachypomus ) vacuum‐packed fish fillets

(2018) David Guillermo Piedrahíta Márquez et al.   PACKAGING TECHNOLOGY AND SCIENCE

Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C

(2017) Romdhane Karoui et al.   JOURNAL OF AOAC INTERNATIONAL

Influence of different essential oils on refrigerated fish patties produced from bonito fish (Sarda sarda Bloch, 1793)

(2016) H.S. Guran et al.   CZECH JOURNAL OF FOOD SCIENCES

Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties

(2016) Seyed Fakhreddin Hosseini et al.   FOOD CHEMISTRY

A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage

(2016) Somwang Lekjing   MEAT SCIENCE

Essential oils as additives in biodegradable films and coatings for active food packaging

(2016) Lorena Atarés et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO 2 emitter on quality parameters of cod loins ( Gadus morhua )

(2016) Anlaug Ådland Hansen et al.   Food Packaging and Shelf Life

The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

(2015) Luyun Cai et al.   FOOD CONTROL

A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods

(2015) Kristen E. Matak et al.   FOOD RESEARCH INTERNATIONAL

Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

(2015) Yasir Ali Arfat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

(2015) Jing Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

(2014) Sajad Shokri et al.   Food and Bioprocess Technology

Effect of Methylcellulose Coating Enriched withPimpinella affinisOil on the Quality of Silver Carp Fillet during Refrigerator Storage Condition

(2014) Peiman Ariaii et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation

(2014) Mohammad Sedigh Jasour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation

(2014) Jiulin Wu et al.   Food Packaging and Shelf Life

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

Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)

(2013) Wen-Rui Diao et al.   FOOD CONTROL

Antimicrobial and antioxidant effects of clove oil on sliced smoked Oncorhynchus mykiss

(2013) Özlem Emir Çoban et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study

(2013) Nuno M. Soares et al.   JOURNAL OF FOOD ENGINEERING

Application of supercooling to long-term storage of fish meat

(2012) Yasufumi Fukuma et al.   FISHERIES SCIENCE

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

Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare L.) and chamomile (Matricaria chamomilla L.)

(2012) Mohamed Hussein Hamdy Roby et al.   INDUSTRIAL CROPS AND PRODUCTS

Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat

(2012) S. Petrou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils

(2011) Brittney N. Pietrowski et al.   FOOD HYDROCOLLOIDS

Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage

(2011) Ghasem T. Andevari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

(2011) İlknur Uçak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Edible films and coatings: Structures, active functions and trends in their use

(2011) Víctor Falguera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets

(2010) Jingyun Duan et al.   FOOD CHEMISTRY

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

Influence of the in vivo addition of alpha-tocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage

(2009) Seyed Vali Hosseini et al.   FOOD CHEMISTRY

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood 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

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

(2009) Berna Kilinc et al.   Journal of Aquatic Food Product Technology

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

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

(2008) D. Bahuaud et al.   FOOD CHEMISTRY

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

(2008) Sylvie Eymard et al.   FOOD CHEMISTRY

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY

Strain specificity in antimicrobial activity of silver and copper nanoparticles

(2007) Jayesh P. Ruparelia et al.   Acta Biomaterialia

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

(2007) A.S. Duun et al.   FOOD CHEMISTRY