Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio ) during refrigerated (4 °C) storage

Effect of various salts on inosinic acid-degrading enzyme activity in white and dark muscle of the Pacific saury

(2015) Hiroko Seki et al.   FISHERIES SCIENCE

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

Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

(2014) Xiaohua Nie et al.   FOOD CHEMISTRY

Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna (Katsuwonus pelamis)

(2014) Shulai Liu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Postmortem Changes of Crucian Carp (Carassius auratus) During Storage in Ice

(2014) Kaifeng Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of Different Preservation Strategies on Microbiological Counts, Lipid Oxidation and Color of Cultured Meagre (Argyrosomus regius, L.) Fillets

(2014) María I. Sáez et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Salt Concentration on Biogenic Amine Formation and Quality Changes in Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4 and 20°C

(2014) HANG WANG et al.   JOURNAL OF FOOD PROTECTION

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

(2013) Xiaofei Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage

(2013) P. K. Binsi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of discoloration of dark muscle between cultured yellowtail Seriola quinqueradiata and amberjack Seriola dumerili during chilled storage

(2013) KATSUJI MORIOKA et al.   NIPPON SUISAN GAKKAISHI

Effect of silver carp (Hypophthalmichthys molitrix) muscle hydrolysates and fish skin hydrolysates on the quality of common carp (Cyprinus carpio) during 4 °C storage

(2012) Sumei Hu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score

(2012) Ce Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Tuna Fishing Industry: A New Outlook on Fish Protein Hydrolysates

(2011) N. Huda Herpandi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Levels of Glutathione and Related Enzymes in Yellowtail Fish Muscle Subjected to Ice Storage in a Modified Atmosphere

(2011) Shota Tanimoto et al.   JOURNAL OF FOOD SCIENCE

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

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

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

(2009) Jamilah Bakar et al.   FOOD CHEMISTRY

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Biogenic Amines in Wines

(2009) R. Ertan Anlı et al.   FOOD REVIEWS INTERNATIONAL

Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants

(2009) Isabel Medina et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2Emitter, Traditional MAP, and Vacuum

(2009) Anlaug Ådland Hansen et al.   JOURNAL OF FOOD SCIENCE

Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C

(2008) I. Atrea et al.   FOOD MICROBIOLOGY

The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP

(2008) Rogério Mendes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY