Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage

Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles

(2021) Nan Pan et al.   MEAT SCIENCE

Impacts of water additives on water quality, production efficiency, intestinal morphology, gut microbiota, and immunological responses of Nile tilapia fingerlings under a zero-water-exchange system

(2021) Mohamed I. Kord et al.   AQUACULTURE

Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods

(2021) Rui Li et al.   FOOD CHEMISTRY

Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation

(2021) Xin-Jie Loke et al.   FOOD CONTROL

Relationship between Micromolecules and Quality Changes of Tilapia Fillets after Partial Freezing Treatment with Polyphenols

(2021) Peiyu Wei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2021) Jiatong Li et al.   Food Bioscience

Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon

(2021) Jian Zhang et al.   FOOD CHEMISTRY

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

(2021) Xin Du et al.   FOOD CHEMISTRY

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

(2020) Fangfei Li 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

Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing

(2020) Cristina Bilbao-Sainz et al.   Journal of Aquatic Food Product Technology

A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

(2020) Zhaoming Wang et al.   MEAT SCIENCE

The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols

(2020) Peiyu Wei et al.   FOOD CHEMISTRY

A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)

(2020) Dawei Yu et al.   FOOD CHEMISTRY

Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments

(2019) Zhiwei Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage

(2019) Jun Cao et al.   FOOD CHEMISTRY

Developing a machine vision system for simultaneous prediction of freshness indicators based on tilapia ( Oreochromis niloticus ) pupil and gill color during storage at 4 °C

(2018) Ce Shi et al.   FOOD CHEMISTRY

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage

(2017) Lijun Sun 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

Quality Evaluation Focusing on Tissue Fractal Dimension and Chemical Changes for Frozen Tilapia with Treatment by Tangerine Peel Extract

(2017) Qi He et al.   Scientific Reports

Efficient integration of particle analysis in hyperspectral imaging for rapid assessment of oxidative degradation in salmon fillet

(2016) Jun-Li Xu et al.   JOURNAL OF FOOD ENGINEERING

Morphometric traits as selection criteria for carcass yield and body weight in Nile tilapia (Oreochromis niloticus L.) at five ages

(2015) Arthur Francisco Araújo Fernandes et al.   AQUACULTURE

Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: Observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate

(2015) Sung Ki Lee et al.   FOOD CHEMISTRY

Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product

(2015) Fang Yang et al.   FOOD CHEMISTRY

Evaluation of the effects of frozen storage on the microstructure of tilapia (Perciformes: Cichlidae) through fractal dimension method

(2015) Qi He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

(2015) Pedro Guerrero et al.   RSC Advances

Differentiating Organic and Conventional Sage by Chromatographic and Mass Spectrometry Flow Injection Fingerprints Combined with Principal Component Analysis

(2013) Boyan Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage

(2013) Lilian Daniel Kaale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan extends the shelf-life of filleted tilapia (Oreochromis niloticus) during refrigerated storage

(2012) Rong Cao et al.   Journal of Ocean University of China

Shape Analysis of Agricultural Products: A Review of Recent Research Advances and Potential Application to Computer Vision

(2011) Corrado Costa et al.   Food and Bioprocess Technology

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

(2010) D.A. Pereira de Abreu et al.   FOOD RESEARCH INTERNATIONAL

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