Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization

(2018) Jungang Wang et al.   Food and Bioprocess Technology

Emerging and potential technologies for facilitating shrimp peeling: A review

(2018) Tem Thi Dang et al.   Innovative Food Science & Emerging Technologies

Enzyme-assisted peeling of cold water shrimps ( Pandalus borealis )

(2018) Tem Thi Dang et al.   Innovative Food Science & Emerging Technologies

A quantitative method to measure and evaluate the peelability of shrimps ( Pandalus borealis )

(2018) Nina Gringer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Steam Cooking on Textural Properties and Taste Compounds of Shrimp (Metapenaeus ensis)

(2016) Yanshun Xu et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

(2015) Lu-kai Ma et al.   JOURNAL OF FOOD SCIENCE

Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

(2013) Charles Odilichukwu R. Okpala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of brine marination on survival and growth of spoilage and pathogenic bacteria during processing and subsequent storage of ready-to-eat shrimp (Pandalus borealis)

(2012) Ole Mejlholm et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of Green Tea Extract as a Glazing Material for Shrimp Frozen by Cryogenic Freezing

(2011) Srijanani Sundararajan et al.   JOURNAL OF FOOD SCIENCE

Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing

(2008) Waravichanee Lopkulkiaert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution

(2007) Chalida Niamnuy et al.   FOOD CHEMISTRY