Impacts of a novel live shrimp (Litopenaeus vannamei) water-free transportation strategy on flesh quality: Insights through stress response and oxidation in lipids and proteins

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles

(2020) Dong Zhang et al.   FOOD CHEMISTRY

Optimal dietary lipid requirement of postlarval white shrimp, Litopenaeus vannamei in relation to growth performance, stress tolerance and immune response

(2019) Shiwei Xie et al.   AQUACULTURE NUTRITION

The oxidative stress and antioxidant responses of Litopenaeus vannamei to low temperature and air exposure

(2018) Zihan Xu et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

(2018) Longteng Zhang et al.   FOOD CHEMISTRY

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Stress Effects on Meat Quality: A Mechanistic Perspective

(2018) Tong Xing et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Investigation on Structural Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

(2014) Ren LINA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system

(2013) Yanqing Li et al.   PROCESS BIOCHEMISTRY

Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin

(2012) Manuel Pazos et al.   FOOD CHEMISTRY

2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins

(2012) Maria Filippa Addis et al.   Journal of Proteomics

Assessing Stress and Predicting Mortality in Economically Significant Crustaceans

(2012) Allan W. Stoner   REVIEWS IN FISHERIES SCIENCE

Oxidative stress in the subantarctic false king crab Paralomis granulosa during air exposure and subsequent re-submersion

(2011) M. Carolina Romero et al.   AQUACULTURE

Effect of a Polyphenol–Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

(2011) Alicia Rodríguez et al.   Food and Bioprocess Technology

Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

(2011) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Health management during handling and live transport of crustaceans: A review

(2011) S. Fotedar et al.   JOURNAL OF INVERTEBRATE PATHOLOGY

Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

(2010) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Neuroendocrine and metabolic responses of Pacific whiteleg shrimp Litopenaeus vannamei exposed to acute handling stress

(2009) Benjamin Aparicio-Simón et al.   AQUACULTURE

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Stress effect of two different transport systems on the physiological profiles of the crab Cancer pagurus

(2008) S. Lorenzon et al.   AQUACULTURE

Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice

(2007) Nuray Erkan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY