The Effects of Chitosan Coating on Biogenic Amines Inhibition and Microbial Succession of Refrigerated Grass Carp (Ctenopharyngodon idellus) Fillets

The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

(2015) Luyun Cai et al.   FOOD CONTROL

Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

(2014) Hang Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp (Cyprinus carpio) during chilled storage

(2014) Yuemei Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout

(2013) Fariba Nowzari et al.   FOOD CHEMISTRY

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

(2013) Dasong Liu et al.   FOOD CHEMISTRY

Chitosan films for the microbiological preservation of refrigerated sole and hake fillets

(2013) P. Fernández-Saiz et al.   FOOD CONTROL

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

(2012) Ali Günlü et al.   Food and Bioprocess Technology

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

(2012) Hui Hong et al.   FOOD CHEMISTRY

Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions

(2012) Maria Tsiligianni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4°C

(2012) KAIFENG LI et al.   JOURNAL OF FOOD PROTECTION

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

Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration

(2012) Ali Yassoralipour et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amines in commercial fish and fish products sold in southern China

(2011) Honglei Zhai et al.   FOOD CONTROL

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

Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

(2011) Fatih Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets

(2009) Maria Kostaki et al.   FOOD MICROBIOLOGY

Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets

(2009) L. Frangos et al.   FOOD MICROBIOLOGY

Effects of chitosan films on the growth of Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. in laboratory media and in fish soup

(2009) P. Fernandez-Saiz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

(2008) Mohamed Rabie et al.   FOOD CHEMISTRY

Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

(2008) S. Kykkidou 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

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 use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY

Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions:

(2007) D. Pantazi et al.   FOOD MICROBIOLOGY