Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

Olive leaf extracts for shelf life extension of salmon burgers

(2018) Ibtihel Khemakhem et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles

(2018) Lanlan Luan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

(2018) Lanlan Luan et al.   Scientific Reports

Nondestructive Freshness Discriminating of Shrimp Using Visible/Near-Infrared Hyperspectral Imaging Technique and Deep Learning Algorithm

(2017) Xinjie Yu et al.   Food Analytical Methods

Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions

(2017) Jing Xie et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

(2017) Lanlan Luan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

(2017) Shuo Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in Body Wall of Sea Cucumber (Stichopus japonicus) during a two-Step Heating Process Assessed by Rheology, LF-NMR, and Texture Profile Analysis

(2016) Jingran Bi et al.   Food Biophysics

Super-chilling (−0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

(2016) Yingchun Zhu et al.   FOOD CHEMISTRY

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

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

Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia (Orechromis niloticus) during refrigeration

(2016) Wen-Ching Ko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

(2016) Jiao Liu et al.   MEAT SCIENCE

Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei)

(2015) Yun-Fang Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid and nondestructive evaluation of fish freshness by near infrared reflectance spectroscopy combined with chemometrics analysis

(2014) Ran Ding et al.   Analytical Methods

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

(2013) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

(2012) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

(2012) Stefanie Bruckner et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage

(2012) Honglei Mu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Studies of the effect of sodium tripolyphosphate on frozen shrimp by physicochemical analytical methods and Low Field Nuclear Magnetic Resonance (LF 1H NMR)

(2012) Carla da Silva Carneiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

(2011) C.K. Kamalakanth et al.   Innovative Food Science & Emerging Technologies

Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage

(2010) María Gudjónsdóttir et al.   FOOD RESEARCH INTERNATIONAL

Spectroscopic Approaches to the Understanding of Water in Foods

(2010) Peter Belton   FOOD REVIEWS INTERNATIONAL

The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study

(2010) María Gudjónsdóttir et al.   JOURNAL OF FOOD ENGINEERING

Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage

(2010) Nilesh Prakash Nirmal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.)

(2009) Rui M.S. Cruz et al.   JOURNAL OF FOOD ENGINEERING