Quality and volatile compound analysis of shrimp heads during different temperature storage

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

(2021) Alaa El-Din A. Bekhit et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Annona muricata extraction on inhibition of polyphenoloxidase and microbiology quality of Macrobrachium rosenbergii

(2021) Amalina Ibrahim et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Halophytes as a potential source of melanosis-inhibiting compounds. Mechanism of inhibition of a characterized polyphenol extract of purslane (Portulaca oleracea)

(2021) Marta María Calvo et al.   FOOD CHEMISTRY

Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products

(2021) Ahtisham Ali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C

(2020) Shuai Zhuang et al.   FOOD CHEMISTRY

Utilization of Descriptive Sensory Analysis and Volatile Analysis to Determine Quality Indicators of Aquacultured Whiteleg Shrimp (Litopanaeus vannemei) during Refrigerated Storage

(2020) Ying Fan et al.   Journal of Aquatic Food Product Technology

Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

(2020) Zefu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

(2019) Ignacio Ontañón et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of low-temperature preservation on quality changes of Pacific white shrimp, Litopenaeus vannamei : A review

(2019) Chuang Pan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)

(2019) Hongli Wang et al.   Journal of Food Measurement and Characterization

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Development of fermented sausage produced with mutton and native starter cultures

(2018) Claudio Eduardo dos Santos Cruxen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp ( Penaeus monodon )

(2017) Nhat Tam Le et al.   FOOD CHEMISTRY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Esterase activities of autochthonous starter cultures to increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu)

(2017) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage

(2016) Gioacchino Bono et al.   FOOD CHEMISTRY

Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)

(2016) Pei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

(2016) N.R.A. Halim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds

(2015) Nilesh Prakash Nirmal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C

(2015) Foteini F. Parlapani et al.   FOOD MICROBIOLOGY

Novel functional food ingredients from marine sources

(2015) Fereidoon Shahidi et al.   Current Opinion in Food Science

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

(2012) M. Chalamaiah et al.   FOOD CHEMISTRY

Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste

(2012) Assaad Sila et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Salmo salar) muscle during different irradiation doses

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY