Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

(2019) Rosiane Costa BONFIM et al.   Food Science and Technology

Quality traits of raw and cooked cupped oysters

(2019) A. Felici et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Occurrence and Abundance of Pathogenic Vibrio Species in Raw Oysters at Retail Seafood Markets in Northwestern Mexico

(2019) CLAUDIA VILLICAÑA et al.   JOURNAL OF FOOD PROTECTION

Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain

(2018) Chunsheng Liu et al.   FISHERIES SCIENCE

Application of high hydrostatic pressure on Pacific white shrimp (Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance

(2018) JA Ragazzo-Sánchez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Improved Microbial Safety of Direct Ozone-Depurated Shellstock Eastern Oysters (Crassostrea virginica) by Superchilled Storage

(2018) Karla López Hernández et al.   Frontiers in Microbiology

Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation

(2017) Shin Young Park et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

(2017) Biao Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

(2016) Jin Yue et al.   FOOD CHEMISTRY

Seasonal variations in free amino acids, nucleotide-related compounds, and fatty acids and meat yield of the coconut crab Birgus latro

(2015) Taku Sato et al.   FISHERIES SCIENCE

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Comparison of Lipid Classes and Fatty Acid Profiles of Lipids From Raw, Steamed, and High-Pressure-Treated New Zealand Greenshell Mussel Meat of Different Genders

(2014) Meng Zhou et al.   JOURNAL OF SHELLFISH RESEARCH

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)

(2013) Ya LIU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Data Processing System (DPS) software with experimental design, statistical analysis and data mining developed for use in entomological research

(2012) Qi-Yi Tang et al.   Insect Science

Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China

(2012) De-Wei Chen et al.   Journal of Aquatic Food Product Technology

Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

(2010) Lorena S. Briones et al.   FOOD CONTROL

High hydrostatic pressure technology in dairy processing: a review

(2010) Rekha Chawla et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

(2009) Danaé Larsen et al.   FOOD CHEMISTRY

Inactivation ofVibrio parahaemolyticusin pure culture, whole live and half shell oysters (Crassostrea virginica) by X-ray

(2009) B.S.M. Mahmoud et al.   LETTERS IN APPLIED MICROBIOLOGY

Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

(2008) M. Cruz-Romero et al.   FOOD CONTROL

Fatty acids, volatile compounds and colour changes in high-pressure-treated oysters (Crassostrea gigas)

(2007) Malco C. Cruz-Romero et al.   Innovative Food Science & Emerging Technologies

Conditions for a 5-log reduction of Vibrio vulnificus in oysters through high hydrostatic pressure treatment

(2007) A KURAL   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY