Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage

Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

(2019) Na Li et al.   Coatings

Research on the changes of water‐soluble flavor substances in grass carp during steaming

(2019) Wenxian Yang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Genetic and Biochemical Evidence That Enterococcus faecalis Gr17 Produces a Novel and Sec-Dependent Bacteriocin, Enterocin Gr17

(2019) Guorong Liu et al.   Frontiers in Microbiology

Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage

(2018) Zahra Aghaei et al.   Food and Bioprocess Technology

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets

(2018) Minjie Cao et al.   FOOD CHEMISTRY

Antimicrobial mechanism of clove oil on Listeria monocytogenes

(2018) Haiying Cui et al.   FOOD CONTROL

Effects of chitosan oligosaccharides on microbiota composition of silver carp ( Hypophthalmichthys molitrix ) determined by culture-dependent and independent methods during chilled storage

(2018) Shiliang Jia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Preservation of large yellow croaker ( Pseudosciaena crocea ) by Coagulin L1208, a novel bacteriocin produced by Bacillus coagulans L1208

(2018) Linglin Fu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterisation of the action mechanism of a Lactococcus -specific bacteriocin, lactococcin Z

(2018) Ghoson Mosbah Daba et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Evaluation of quality changes in nutritionally enriched extruded snacks during storage

(2018) Upasana Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever ( Micropterus salmoides ) stored at 0 °C and 4 °C

(2018) Jian Ju et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined effect of NaCl and low temperature on antilisterial bacteriocin production of Lactobacillus plantarum ST202Ch

(2018) Tekla Engelhardt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficient Exploitation of Multiple Novel Bacteriocins by Combination of Complete Genome and Peptidome

(2018) Lanhua Yi et al.   Frontiers in Microbiology

Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit

(2018) Oladipupo Odunayo Olatunde et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The mode of action of bacteriocin CHQS, a high antibacterial activity bacteriocin produced by Enterococcus faecalis TG2

(2018) Shuo Cao et al.   FOOD CONTROL

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

(2018) Na Li et al.   Applied Sciences-Basel

Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures

(2018) Dapeng Li et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

(2018) Elina Jääskeläinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial mechanism of plantaricin LPL-1, a novel class IIa bacteriocin against Listeria monocytogenes

(2018) Yao Wang et al.   FOOD CONTROL

Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage

(2017) Lijun Sun et al.   FOOD CHEMISTRY

Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties

(2017) Noraphat Hwanhlem et al.   FOOD CONTROL

Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage

(2017) Zhan Huang et al.   FOOD CONTROL

Preservation of squid by slightly acidic electrolyzed water ice

(2017) Xiao-Ting Xuan et al.   FOOD CONTROL

Characterization and Application of Antilisterial Enterocins on Model Fresh Cheese

(2017) Susana C. Ribeiro et al.   JOURNAL OF FOOD PROTECTION

Antilisterial efficacy of Lactobacillus bacteriocins and organic acids on frankfurters. Impact on sensory characteristics

(2017) Patricia Castellano et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage

(2017) Yesim Ozogul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of collagen-lysozyme coating on fresh-salmon fillets preservation

(2017) Zhe Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

(2017) Mduduzi Paul Mokoena   MOLECULES

Purification and antibacterial mechanism of fish-borne bacteriocin and its application in shrimp (Penaeus vannamei) for inhibiting Vibrio parahaemolyticus

(2017) Xinran Lv et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

A Nondestructive Real-Time Detection Method of Total Viable Count in Pork by Hyperspectral Imaging Technique

(2017) Xiaochun Zheng et al.   Applied Sciences-Basel

Effects of different ozonized slurry-ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species

(2017) Gioacchino Bono et al.   Food Science & Nutrition

Enterocin B3A-B3B produced by LAB collected from infant faeces: potential utilization in the food industry for Listeria monocytogenes biofilm management

(2016) Alaa Al-Seraih et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques

(2016) Abdo Hassoun et al.   FOOD CHEMISTRY

Purification, characterization and bactericidal mechanism of a broad spectrum bacteriocin with antimicrobial activity against multidrug-resistant strains produced by Lactobacillus coryniformis XN8

(2016) Lanhua Yi et al.   FOOD CONTROL

Activity of R(+) limonene on the maximum growth rate of fish spoilage organisms and related effects on shelf-life prolongation of fresh gilthead sea bream fillets

(2016) Filippo Giarratana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Strategies to increase the hygienic and economic value of fresh fish: Biopreservation using lactic acid bacteria of marine origin

(2016) Beatriz Gómez-Sala et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

(2016) Leipeng Cao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality of monosex tilapia under ice storage: Gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics

(2016) Sundarambal Jawahar Laly et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

(2015) Saraí CHAPARRO-HERNÁNDEZ et al.   Food Science and Technology

The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

(2015) Hui Hong et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish products

(2015) Beatriz Gómez-Sala et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation

(2015) Aran H-Kittikun et al.   FOOD CONTROL

Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)

(2015) Rina Mahto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

(2015) Saraí CHAPARRO-HERNÁNDEZ et al.   Food Science and Technology

Changes associated with cell membrane composition of Staphylococcus aureus on acquisition of resistance against class IIa bacteriocin and its in vitro substantiation

(2014) Puja Lather et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of Coatings of Polyethyleneimine and Thyme Essential Oil Combined with Chitosan on Sliced FreshChanna argusduring Refrigerated Storage

(2014) Fuxin Yang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice

(2014) P. Viji et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A bacteriocin-like substance produced from Lactobacillus pentosus 39 is a natural antagonist for the control of Aeromonas hydrophila and Listeria monocytogenes in fresh salmon fillets

(2013) Immacolata Anacarso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on the Predictive Models of the Quality of Silver Carp (Hypophthalmichthys Molitrix) Fillets Stored under Variable Temperature Conditions

(2012) Ce Shi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

(2011) Minia Sanjuás Rey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Collagenolytic serine protease in fresh water prawn (Macrobrachium rosenbergii): Characteristics and its impact on muscle during iced storage

(2010) Chodsana Sriket et al.   FOOD CHEMISTRY

Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon

(2010) Aníbal Concha-Meyer et al.   FOOD CONTROL

The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

(2010) Nuray Erkan et al.   Innovative Food Science & Emerging Technologies