Developing a microbial time-temperature indicator to monitor total volatile basic nitrogen change in chilled vacuum-packed grouper fillets

Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

(2015) Yuemei Zhang et al.   FOOD MICROBIOLOGY

Cold chain of chilled food in France

(2015) E. Derens-Bertheau et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat Products

(2015) Ana Paula Dutra Resem Brizio et al.   JOURNAL OF FOOD SCIENCE

Development and characterization of an enzymatic time-temperature indicator (TTI) based on Aspergillus niger lipase

(2015) Dan Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood

(2014) Marianna Giannoglou et al.   Innovative Food Science & Emerging Technologies

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

(2014) Foteini F. Parlapani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20°C

(2014) Holly Young et al.   Food Packaging and Shelf Life

Quality control in food supply chain management: An analytical model and case study of the adulterated milk incident in China

(2013) Chialin Chen et al.   INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS

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

Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes

(2013) Meng Gui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fabrication and Characteristics of Microbial Time Temperature Indicators from Bio-Paste Using Screen Printing Method

(2013) Dong Yeol Choi et al.   PACKAGING TECHNOLOGY AND SCIENCE

Selection of an optimum pH-indicator for developing lactic acid bacteria-based time–temperature integrators (TTI)

(2012) Min Jung Kim et al.   JOURNAL OF FOOD ENGINEERING

Effects of chilled storage on quality of vacuum packed meagre fillets

(2012) İsmail Yüksel Genç et al.   JOURNAL OF FOOD ENGINEERING

Temperature monitoring in meat supply chains

(2011) Verena Raab et al.   British Food Journal

TIME-TEMPERATURE INDICATOR TO MONITOR COLD CHAIN DISTRIBUTION OF FRESH SALMON (SALMO SALAR)

(2011) R. SIMPSON et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C

(2010) Xuepeng Li et al.   FOOD CHEMISTRY

Development and characterization of a prototype of a lactic acid–based time–temperature indicator for monitoring food product quality

(2010) Chahattuche Wanihsuksombat et al.   JOURNAL OF FOOD ENGINEERING

Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat

(2009) Hariklia Vaikousi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applicability of biological time temperature integrators as quality and safety indicators for meat products

(2009) M. Ellouze et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

RFID smart tag for traceability and cold chain monitoring of foods: Demonstration in an intercontinental fresh fish logistic chain

(2009) E. Abad et al.   JOURNAL OF FOOD ENGINEERING

Development of a Microbial Time/Temperature Indicator Prototype for Monitoring the Microbiological Quality of Chilled Foods

(2008) H. Vaikousi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C)

(2008) Fatih Özogul et al.   FOOD CHEMISTRY

Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

(2008) G OZYURT et al.   FOOD CHEMISTRY

Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna

(2008) Theofania Tsironi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI

(2008) M. Ellouze et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development and characterization of a new amylase type time–temperature indicator

(2007) Sun Yan et al.   FOOD CONTROL

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE

Changes in the quality of abalone (Haliotis asinina Linnaeus) packaged under atmospheric air, vacuum and modified atmosphere

(2007) Romanee Sanguandeekul et al.   PACKAGING TECHNOLOGY AND SCIENCE