Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna (Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures

Classification and Identification of Essential Oils from Herbs and Fruits Based on a MOS Electronic-Nose Technology

(2021) Mansour Rasekh et al.   Chemosensors

Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage

(2020) Xin-Yun Wang et al.   CURRENT MICROBIOLOGY

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

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

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

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

(2020) Yan Li et al.   FOOD MICROBIOLOGY

Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures

(2020) Xinzhe Gu et al.   MEAT SCIENCE

The applications of Lactobacillus plantarum-derived extracellular vesicles as a novel natural antibacterial agent for improving quality and safety in tuna fish

(2020) Bao-Hong Lee et al.   FOOD CHEMISTRY

Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )

(2019) Yiqi Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

(2019) Xin-Yun Wang et al.   MOLECULES

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

Tilapia fish microbial spoilage monitored by a single optical gas sensor

(2018) Ana T.S. Semeano et al.   FOOD CONTROL

Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage

(2018) Dongping Li et al.   FOOD MICROBIOLOGY

Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

(2018) Olumide A. Odeyemi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling the effect of pre-treatment with nisin enriched osmotic solution on the shelf life of chilled vacuum packed tuna

(2018) Chrysoula Sofra et al.   JOURNAL OF FOOD ENGINEERING

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

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

Effects of gamma radiation combined with cinnamon oil on qualities of smoked salmon slices inoculated with Shewanella putrefaciens

(2018) Fei Lyu et al.   Food Science & Nutrition

Nondestructive Prediction of Tilapia Fillet Freshness During Storage at Different Temperatures by Integrating an Electronic Nose and Tongue with Radial Basis Function Neural Networks

(2018) Ce Shi et al.   Food and Bioprocess Technology

Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius)

(2018) Carlos David Grande-Tovar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments

(2018) Leilei Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Isolation and characterization of virulent phages infecting Shewanella baltica and Shewanella putrefaciens, and their application for biopreservation of chilled channel catfish (Ictalurus punctatus)

(2018) Zhen-quan Yang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Terminalia ferdinandiana Exell: Extracts inhibit Shewanella spp. growth and prevent fish spoilage

(2018) Mitchell Henry Wright et al.   FOOD MICROBIOLOGY

Shelf life extension for Bluefin tuna slices ( Thunnus thynnus ) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract

(2017) Pimonpan Kaewprachu et al.   FOOD CONTROL

Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

(2017) Lanlan Luan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C

(2017) Hang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Early detection of Zygosaccharomyces rouxii—spawned spoilage in apple juice by electronic nose combined with chemometrics

(2016) Huxuan Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative

(2016) Charles Nkufi Tango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Electronic Nose in Tandem with Chemometric Analysis for Detection of Alicyclobacillus acidoterrestris-Spawned Spoilage in Apple Juice Beverage

(2015) Xiao-Chen Huang et al.   Food and Bioprocess Technology

In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp

(2014) Yun-Fang Qian et al.   FOOD CHEMISTRY

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

(2014) Foteini F. Parlapani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Post-Mortem Changes of Silver Carp (Hypophthalmichthys Molitrix) Stored at 0°C Assessed by Electrical Conductivity

(2014) Ce Shi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

(2014) Song Shen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microdevice for On-Site Fish Freshness Checking Based on K-Value Measurement

(2013) Daisuke Itoh et al.   ANALYTICAL CHEMISTRY

A survey on bacteria isolated as hydrogen sulfide-producers from marine fish

(2013) Annalisa Serio et al.   FOOD CONTROL

Non-destructive sensing of the freshness of packed cod fish using conductivity and pH electrodes

(2013) J.K. Heising et al.   JOURNAL OF FOOD ENGINEERING

Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C

(2012) Sichao Zhu et al.   Food and Bioprocess Technology

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

(2011) Lei Yao et al.   JOURNAL OF FOOD ENGINEERING

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

(2009) D. Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY