Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets

Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets

(2015) Zahra Ramezani et al.   FOOD CONTROL

Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract

(2014) Xujian Qiu et al.   FOOD CHEMISTRY

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Effect and mechanism of mackerel (Pneumatophorus japonicus) peptides for anti-fatigue

(2014) Xueqin Wang et al.   Food & Function

Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas)

(2013) Luyun Cai et al.   Food and Bioprocess Technology

Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials

(2013) Yun Ping Neo et al.   FOOD CHEMISTRY

Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

(2013) Yumin Cao et al.   FOOD CHEMISTRY

The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

(2013) Mengsha Gao et al.   FOOD CONTROL

HISTAMINE PRODUCTION AND BACTERIAL GROWTH IN MACKEREL (PNEUMATOPHORUS JAPONICUS) DURING STORAGE

(2013) QIAN-QIAN JIANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

The antimicrobial, mechanical, physical and structural properties of chitosan–gallic acid films

(2013) Xiuxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan based edible films and coatings: A review

(2013) Maher Z. Elsabee et al.   Materials Science & Engineering C-Materials for Biological Applications

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

(2013) YAQIN HU et al.   NIPPON SUISAN GAKKAISHI

Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives

(2012) Tingting Li et al.   FOOD CHEMISTRY

An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil

(2012) V. Chamanara et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films

(2012) Anna-Sophie Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

(2011) Gülsün Özyurt et al.   Food and Bioprocess Technology

Effect of Controlled Atmosphere Storage and Chitosan Coating on Quality of Fresh-Cut Jackfruit Bulbs

(2011) Alok Saxena et al.   Food and Bioprocess Technology

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage

(2011) C.O. Mohan et al.   FOOD HYDROCOLLOIDS

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

(2011) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

Changes in biogenic amines during the conventional production of stinky tofu

(2011) Zhen-Feng Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of Flexible Antimicrobial Packaging Materials againstCampylobacter jejuniby Incorporation of Gallic Acid into Zein-Based Films

(2011) Derya Alkan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C

(2010) Gonca Alak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets

(2010) Jingyun Duan et al.   FOOD CHEMISTRY

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C

(2010) Xuepeng Li et al.   FOOD CHEMISTRY

Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

(2010) Bartolomeu W. S. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Scombroid poisoning: A review

(2010) James M. Hungerford   TOXICON

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

(2009) Ismail Al Bulushi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY