Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of Litopenaeus vannamei during chilled storage

A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice

(2018) Jeyakumari Annamalai et al.   Journal of Aquatic Food Product Technology

Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi

(2016) Hong-fei Zhang et al.   Food and Bioprocess Technology

Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irradiation

(2016) Rituparna Banerjee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

(2016) Dong-Gyun Yim et al.   Korean Journal for Food Science of Animal Resources

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei) during Chilled Storage

(2015) Jeyakumari Annamalai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta)

(2015) P. K. Binsi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4°C

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

(2012) Aslı Hocaoğlu et al.   RADIATION PHYSICS AND CHEMISTRY

CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA-IRRADIATED CAMEL MEAT

(2010) AZIZ ALAH FALLAH et al.   JOURNAL OF MUSCLE FOODS

Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties

(2010) J.G. Park et al.   MEAT SCIENCE

PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS

(2008) R. DI MONACO et al.   JOURNAL OF TEXTURE STUDIES

Increased resistance of Escherichia coli O157:H7 to electron beam following repetitive irradiation at sub-lethal doses

(2007) L LEVANDUSKI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY