Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage

Determination of nucleotide and enzyme degradation in haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) after high pressure processing

(2019) Nurul Ulfah Karim et al.   PeerJ

Effects of temperature on microbial succession and quality of sour meat during fermentation

(2019) Jing Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of uncommon oral yeasts from cancer patients by MALDI-TOF mass spectrometry

(2018) Narges Aslani et al.   BMC INFECTIOUS DISEASES

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

(2017) Dapeng Li et al.   FOOD CHEMISTRY

Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4°C: An in vivo study

(2016) Dapeng Li et al.   FOOD CHEMISTRY

Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment

(2016) Kwang-Il Kim et al.   Korean Journal for Food Science of Animal Resources

Biphasic IMP decomposition during the storage of flounder muscle at low temperature

(2016) YIMENG WU et al.   NIPPON SUISAN GAKKAISHI

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

(2015) Jun-Hu Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of electrochemical biosensor with nano-interface for xanthine sensing – A novel approach for fish freshness estimation

(2013) Kavitha Thandavan et al.   FOOD CHEMISTRY

Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes

(2013) Meng Gui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mediated xanthine oxidase potentiometric biosensors for hypoxanthine based on ferrocene carboxylic acid modified electrode

(2012) Abdulazeez T. Lawal et al.   FOOD CHEMISTRY

Free Amino Acid and ATP-Related Compounds in Sterile Tiger Puffer Fish (Takifugu rubripes) Fillets Stored at 4C

(2012) Tsuneo Shiba et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage

(2011) Yongling Song et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

(2010) Fatih Özogul 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

Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage

(2008) C.O. Mohan et al.   Innovative Food Science & Emerging Technologies