Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

(2020) Olumide Adedokun Odeyemi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical and bioactivities of biopolymeric films incorporated with cellulose, sodium alginate and copper oxide nanoparticles for food packaging application

(2020) Kandasamy Saravanakumar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of red pepper ( Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

(2020) Junke Li et al.   Food Science & Nutrition

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

(2020) Jinfeng Wang et al.   Foods

Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage

(2020) Peiyun Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

(2020) Athanasios Kritikos et al.   MOLECULES

Quality Evaluation and Characterization of Specific Spoilage Organisms of Spanish Mackerel by High-Throughput Sequencing during 0 °C Cold Chain Logistics

(2020) Ruihang Zheng et al.   Foods

Untargeted foodomics strategy using high-resolution mass spectrometry reveals potential indicators for fish freshness

(2020) William Chih-Wei Chang et al.   ANALYTICA CHIMICA ACTA

The efficacy and side-effects of oil-based adjuvants emulsified Vibrio anguillarum bivalent inactivated vaccine in turbot (Scophthalmus maximus) under production mode

(2020) Jie Li et al.   AQUACULTURE

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

(2020) Jinfeng Pan et al.   FOOD CHEMISTRY

The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus

(2020) Noman Walayat et al.   FOOD HYDROCOLLOIDS

A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

(2020) Pramod K. Prabhakar et al.   FOOD RESEARCH INTERNATIONAL

Evolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage

(2020) Lucía Cartagena et al.   Innovative Food Science & Emerging Technologies

Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C

(2020) Sajad Shokri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

(2020) Xiaowei Lou et al.   FOOD CONTROL

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

(2020) Noman Walayat et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Silver loaded hydroxyethylacryl chitosan/sodium alginate hydrogel films for controlled drug release wound dressings

(2020) Jongjit Chalitangkoon et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Elucidating Antibacterial Activity and Mechanism of Daphnetin against Pseudomonas fluorescens and Shewanella putrefaciens

(2020) Wenru Liu et al.   JOURNAL OF FOOD QUALITY

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

(2019) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Daphnetin activates the Nrf2-dependent antioxidant response to prevent arsenic-induced oxidative insult in human lung epithelial cells

(2019) Xiaohong Lv et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

(2019) Na Li et al.   Coatings

Physiological and morphological changes in Turbot (Psetta maxima) gill tissue during waterless storage

(2019) Xiaobao Nie et al.   AQUACULTURE

Daphnetin prevents methicillin-resistant Staphylococcus aureus infection by inducing autophagic response

(2019) Wei Zhang et al.   INTERNATIONAL IMMUNOPHARMACOLOGY

Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage

(2019) Shuai Zhuang et al.   FOOD MICROBIOLOGY

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

Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties

(2019) Emma Talón 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

Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers

(2019) Annalisa Mentana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Locust bean gum and sodium alginate based interpenetrating polymeric network microbeads encapsulating Capecitabine: Improved pharmacokinetics, cytotoxicity &in vivo antitumor activity

(2019) Mansi Upadhyay et al.   Materials Science & Engineering C-Materials for Biological Applications

Review on Natural Preservatives for Extending Fish Shelf Life

(2019) Jun Mei et al.   Foods

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

(2019) Fang Yang et al.   FOOD CHEMISTRY

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

(2019) Liliana G. Fidalgo et al.   FOOD RESEARCH INTERNATIONAL

Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness

(2019) Guangyang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii)

(2019) Yujun Ge et al.   FOOD CHEMISTRY

Antibacterial and amine scavenging properties of silver–silica composite for post-harvest storage of fresh fish

(2018) Suman Singh et al.   FOOD AND BIOPRODUCTS PROCESSING

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

A novel bacteriocin DY4-2 produced by Lactobacillus plantarum from cutlassfish and its application as bio-preservative for the control of Pseudomonas fluorescens in fresh turbot ( Scophthalmus maximus ) fillets

(2018) Xinran Lv et al.   FOOD CONTROL

Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage

(2018) Qian Li et al.   FOOD MICROBIOLOGY

Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis

(2018) F.F. Parlapani et al.   FOOD MICROBIOLOGY

Effect of SiO2 nanoparticle on the physical and chemical properties of eco-friendly agar/sodium alginate nanocomposite film

(2018) Xiubin Hou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme

(2018) Tiantian Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

(2018) Na Li et al.   Applied Sciences-Basel

Ammonium persulphate induced synthesis of polymethyl methacrylate grafted sodium alginate composite films with high strength for food packaging

(2018) Manli Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Shelf-life extension of herring ( Clupea harengus ) using in-package atmospheric plasma technology

(2017) I. Albertos et al.   Innovative Food Science & Emerging Technologies

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of microbial transglutaminase on the properties of fish myofibrillar protein film

(2017) Pimonpan Kaewprachu et al.   Food Packaging and Shelf Life

Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product

(2016) Vittorio Maria Moretti et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Mechanisms of volatile production from non-sulfur amino acids by irradiation

(2016) Dong Uk Ahn et al.   RADIATION PHYSICS AND CHEMISTRY

Impact of hydrolysis conditions on the detection of mannuronic to guluronic acid ratio in alginate and its derivatives

(2015) Jiaojiao Lu et al.   CARBOHYDRATE POLYMERS

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Effects of bio-nanocomposite films from tilapia and squid skin gelatins incorporated with ethanolic extract from coconut husk on storage stability of mackerel meat powder

(2015) Muralidharan Nagarajan et al.   Food Packaging and Shelf Life

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging

(2013) Sabrina Macé et al.   FOOD MICROBIOLOGY

Regulatory effect of daphnetin, a coumarin extracted from Daphne odora, on the balance of Treg and Th17 in collagen-induced arthritis

(2011) Rongfeng Yao et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging

(2010) María Dolores Ayala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Chemical, physical and biological properties of alginates and their biomedical implications

(2009) Kurt I. Draget et al.   FOOD HYDROCOLLOIDS

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

(2008) Rósa Jónsdóttir et al.   FOOD CHEMISTRY