Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C

Effect of low temperature vacuum heating on physicochemical property of sturgeon ( Acipenser gueldenstaedti ) fillets

(2020) Yue‐wen Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker (Pseudosciaena crocea )

(2019) Yanbo Wang et al.   JOURNAL OF FOOD SCIENCE

The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

(2019) Janna Cropotova et al.   Journal of Aquatic Food Product Technology

Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods

(2019) Janna Cropotova et al.   FOOD CONTROL

Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels

(2019) Ruihong Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Jun Cao et al.   FOOD CHEMISTRY

Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (Acipenser gueldenstaedti) stored at 4 °C

(2019) Yue-wen Chen et al.   FOOD CONTROL

Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

(2019) Xiaohui Sun et al.   FOOD MICROBIOLOGY

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

(2018) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

Thermal shock susceptibility and regrowth of Pseudomonas aeruginosa biofilms

(2018) Erica B. Ricker et al.   INTERNATIONAL JOURNAL OF HYPERTHERMIA

Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients

(2018) Claudia Clarkson et al.   Insects

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

Changes in the microbial communities in vacuum-packaged smoked bacon during storage

(2018) Xinfu Li et al.   FOOD MICROBIOLOGY

Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

(2017) Jingbin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Heat Resistance of Histidine Decarboxylase from Gram-Negative Histamine-Producing Bacteria in Seafood

(2017) K. Bjornsdottir-Butler et al.   JOURNAL OF FOOD PROTECTION

Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C

(2017) Hang Wang 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

Cooking-Induced Protein Modifications in Meat

(2016) Tzer-Yang Yu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria

(2016) L. Shiling et al.   CZECH JOURNAL OF FOOD SCIENCES

Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

(2015) Yuemei Zhang et al.   FOOD MICROBIOLOGY

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage

(2013) Katrien Broekaert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

UCHIME improves sensitivity and speed of chimera detection

(2011) Robert C. Edgar et al.   BIOINFORMATICS

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

(2011) Yanqing Han et al.   MEAT SCIENCE

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

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

Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

(2008) M.D. Hernández et al.   FOOD CHEMISTRY