Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD CONTROL

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

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

Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis

(2014) Foteini F Parlapani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets

(2012) Bert Noseda et al.   FOOD MICROBIOLOGY

Volatile profile of Atlantic shellfish species by HS-SPME GC/MS

(2012) Glenda Fratini et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

(2012) Sabrina Macé et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)

(2011) François Leduc et al.   FOOD CHEMISTRY

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE

(2011) Sabrina Macé et al.   FOOD MICROBIOLOGY

Microbial communities on Australian modified atmosphere packaged Atlantic salmon

(2011) S.M. Powell et al.   FOOD MICROBIOLOGY

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

(2010) Danilo Ercolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

(2009) Maria Kostaki et al.   FOOD MICROBIOLOGY

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

(2008) Rósa Jónsdóttir et al.   FOOD CHEMISTRY

Determination of volatile compounds of precooked prawn (Penaeus vannamei) and cultured gilthead sea bream (Sparus aurata) stored in ice as possible spoilage markers using solid phase microextraction and gas chromatography/mass spectrometry

(2008) Silvia Soncin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE