Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysis

WGCNA analysis of the subcutaneous fat transcriptome in a novel tree shrew model

(2020) Yuanyuan Han et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Identification of an up-accumulated polyamine oxidase 2 in pollen of self-incompatible ‘Wuzishatangju’ mandarin using comparative proteomic analysis

(2020) Yi Ren et al.   SCIENTIA HORTICULTURAE

Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

(2020) Sherry Stephanie Chan et al.   AQUACULTURE

Below-zero storage of fish to suppress loss of freshness

(2019) Takeya Yoshioka et al.   FISHERIES SCIENCE

The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

(2019) Fang Yang et al.   FOOD CHEMISTRY

Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage

(2018) Yanfu He et al.   Food Analytical Methods

Classifying fish freshness according to the relationship between EIS parameters and spoilage stages

(2018) Jian Sun et al.   JOURNAL OF FOOD ENGINEERING

Identification of Key Pathways and Genes in the Dynamic Progression of HCC Based on WGCNA

(2018) Li Yin et al.   Genes

A convenient and nondestructive method using bio-impedance analysis to determine fish freshness during ice storage

(2018) Pengxiang Yuan et al.   FISHERIES SCIENCE

Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

(2018) Qingqing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15°C) on raw material characteristics and storage quality

(2017) Jørgen Lerfall et al.   FOOD CHEMISTRY

The effect of chitosan-essential oils complex coating on physicochemical, microbiological, and quality change of grass carp (Ctenopharyhgodon idella ) fillets

(2017) Luyun Cai et al.   JOURNAL OF FOOD SAFETY

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

(2017) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

(2017) Abdo Hassoun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

(2017) José M. Bastías et al.   PLoS One

Comparison of connective tissue structure and muscle toughness of spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus during chilled and frozen storage

(2016) Kanako Hashimoto et al.   FISHERIES SCIENCE

Inhibitory Effect of Edible Additives on Collagenase Activity and Softening of Chilled Grass Carp Fillets

(2016) Yanshun Xu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

(2015) Yanshun Xu et al.   Food and Bioprocess Technology

Effect of Different Cooking Methods on Minerals, Vitamins, and Nutritional Quality Indices of Rainbow Trout (Oncorhynchus mykiss)

(2015) Nader Karimian-Khosroshahi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The impact of collagen on softening of grass carp (Ctenopharyngodon idella) fillets stored under superchilled and ice storage

(2015) Xiaoqing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides

(2015) Zeinab Ahmed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Postmortem Changes of Crucian Carp (Carassius auratus) During Storage in Ice

(2014) Kaifeng Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets

(2014) Tone Friis Aune et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of seasonality and storage temperature on rigor mortis in the adductor muscle of lion's paw scallop Nodipecten subnodosus

(2013) Edgar I. Jiménez-Ruiz et al.   AQUACULTURE

Development of simplified method for extracting ATP-related compounds from fish meat

(2013) YAQIN HU et al.   NIPPON SUISAN GAKKAISHI

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

(2011) M.Ø. Gaarder et al.   FOOD CHEMISTRY

Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle

(2010) Iciar Martinez et al.   FOOD CHEMISTRY

Impact of starvation and handling stress on rigor development and quality of Atlantic salmon (Salmon salar L)

(2008) Turid Mørkøre et al.   AQUACULTURE

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

(2008) D. Bahuaud et al.   FOOD CHEMISTRY