Ca2+ATPase Enzyme Activities and Lipid and Protein Oxidations of Grass Carp (Ctenopharyngodon Idellus) Stored at 4 oC for 30 min under Electromagnetic Fields

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

Role of insulin/glucagon ratio and cell redox state in the hyperglycaemia induced by exposure to a 60-Hz magnetic field in rats

(2021) Gabriel Martiñón-Gutiérrez et al.   Scientific Reports

Dynamics of water mobility, salt diffusion and hardness changes in bighead carp fillets during low-salting

(2020) Yifan Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets

(2020) Parastoo Pourashouri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage

(2020) Peiyun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

(2018) Jiaqi Li et al.   International Journal of Food Engineering

Migration of Water in Litopenaeus Vannamei Muscle Following Freezing and Thawing

(2018) Qi Deng et al.   JOURNAL OF FOOD SCIENCE

Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing

(2017) Xia Li et al.   Food Biophysics

Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet

(2016) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

Effect of adjustable parallel high voltage on biochemical indicators and actomyosin Ca2+-ATPase from tilapia (Orechromis niloticus)

(2016) Wen-Ching Ko et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effect of 10MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4°C

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

(2013) Ce Shi et al.   FOOD CONTROL

Control of Listeria monocytogenes and spoilage bacteria on smoked salmon during storage at 5 °C after X-ray irradiation

(2012) Barakat S.M. Mahmoud   FOOD MICROBIOLOGY

Transient effect of weak electromagnetic fields on calcium ion concentration in Arabidopsis thaliana

(2009) Alexander Pazur et al.   BMC PLANT BIOLOGY

Cellular effects of extremely low frequency (ELF) electromagnetic fields

(2009) Maria T. Santini et al.   INTERNATIONAL JOURNAL OF RADIATION BIOLOGY

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

(2008) M. Medina et al.   FOOD MICROBIOLOGY