Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass ( Lateolabrax japonicus ) during refrigerated storage

Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates

(2020) Longteng Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices

(2019) Oladipupo Odunayo Olatunde et al.   Innovative Food Science & Emerging Technologies

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

(2019) Yuanqi Lv et al.   FOOD CHEMISTRY

Preparation of a chitosan-chlorogenic acid conjugate and its application as edible coating in postharvest preservation of peach fruit

(2019) Wenxiao Jiao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

(2019) Longteng Zhang et al.   FOOD CHEMISTRY

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

(2019) Thais Cardoso Merlo et al.   FOOD RESEARCH INTERNATIONAL

The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract

(2019) Zeynab Ebadi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality

(2019) Franklin Bonilla et al.   Food Bioscience

Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage

(2019) Jun Cao et al.   FOOD CHEMISTRY

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring

(2019) Theofania Tsironi et al.   JOURNAL OF FOOD ENGINEERING

Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage

(2019) Peiyun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets

(2019) Brenda Borges Vieira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study on nitrogen and argon-based modified atmosphere packaging on microbiological, chemical, and sensory attributes as well as on microbial diversity of Asian sea bass

(2019) Oladipupo Odunayo Olatunde et al.   Food Packaging and Shelf Life

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging

(2018) Zhongxiang Fang et al.   FOOD CHEMISTRY

Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp ( Ctenopharyngodon idellus ) fillets stored at 4 °C

(2018) Dawei Yu et al.   FOOD CHEMISTRY

A novel chitosan formulation treatment induces disease resistance of harvested litchi fruit to Peronophythora litchii in association with ROS metabolism

(2018) Xuanjing Jiang et al.   FOOD CHEMISTRY

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

Quality enhancement of smoked sea bass ( Dicentrarchus labrax ) fillets by adding resveratrol and coating with chitosan and alginate edible films

(2018) Olaia Martínez et al.   FOOD CONTROL

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel ( Scomber scombrus , L.)

(2018) L. Otero et al.   Innovative Food Science & Emerging Technologies

Synthesis of protocatechuic acid grafted chitosan copolymer: Structure characterization and in vitro neuroprotective potential

(2018) Chao Xu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp ( Ctenopharyngodon idellus ) fillets during cold storage: Correlation between the preservative effects and the active properties of the film

(2018) Lijun Sun et al.   Food Packaging and Shelf Life

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

(2018) Xinyu Sun et al.   FOOD CHEMISTRY

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

Effects of graft copolymer of chitosan and salicylic acid on reducing rot of postharvest fruit and retarding cell wall degradation in grapefruit during storage

(2018) Zhengjun Shi et al.   FOOD CHEMISTRY

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

Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain

(2018) Yuxiang Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial activity and mechanism of a laccase-catalyzed chitosan–gallic acid derivative against Escherichia coli and Staphylococcus aureus

(2018) Kangjing Li et al.   FOOD CONTROL

Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage

(2018) Ru Jia et al.   FOOD HYDROCOLLOIDS

Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid

(2018) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Physical, mechanical and antioxidant properties of chitosan films grafted with different hydroxybenzoic acids

(2017) Jun Liu et al.   FOOD HYDROCOLLOIDS

Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

(2017) L. Otero et al.   Innovative Food Science & Emerging Technologies

Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets

(2017) Mohammed S. Alsaggaf et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The shelf life extension of refrigerated grass carp ( Ctenopharyngodon idellus ) fillets by chitosan coating combined with glycerol monolaurate

(2017) Dawei Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review

(2017) Kaiqiang Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protocatechuic acid grafted onto chitosan: Characterization and antioxidant activity

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets

(2015) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

(2015) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract

(2014) Xujian Qiu et al.   FOOD CHEMISTRY

Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage

(2014) Gangchun Xu et al.   FOOD CONTROL

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

(2013) Ce Shi et al.   FOOD CONTROL

Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives

(2012) Tingting Li 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