Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage

Ultrasound use as a pretreatment for shrimp ( Litopenaeus vannamei ) dehydration and its effect on physicochemical, microbiological, structural, and rehydration properties

(2021) Georgina Guadalupe Castañeda‐López et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

(2021) Yueyue Liu et al.   FOOD CHEMISTRY

Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism

(2021) De-Yang Li et al.   FOOD CHEMISTRY

Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

(2021) Lihang Chen et al.   FOOD CONTROL

Effects of nisin and EDTA on morphology and properties of thermoplastic starch and PBAT biodegradable films for meat packaging

(2021) Pattarin Leelaphiwat et al.   FOOD CHEMISTRY

Carvacrol, citral and α-terpineol essential oil incorporated biodegradable films for functional active packaging of Pacific white shrimp

(2021) Yeyen Laorenza et al.   FOOD CHEMISTRY

Thermoplastic starch blown films functionalized by plasticized nitrite blended with PBAT for superior oxygen barrier and active biodegradable meat packaging

(2021) Wattinee Katekhong et al.   FOOD CHEMISTRY

Novel edible starch films incorporating papain for meat tenderization

(2021) Phanwipa Wongphan et al.   Food Packaging and Shelf Life

Comparative Proteomics of Meat Spoilage Bacteria Predicts Drivers for Their Coexistence on Modified Atmosphere Packaged Meat

(2020) Sandra Kolbeck et al.   Frontiers in Microbiology

Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in pacific white shrimp preservation

(2020) Yun-Fang Qian et al.   FOOD CONTROL

Modeling Quality Changes in Pacific white shrimp ( Litopenaeus vannamei ) During Storage: Comparison of the Arrhenius Model and Random Forest Model

(2020) Shengjun Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of pulsed electric field and modified atmospheric packaging on melanosis and quality of refrigerated Pacific white shrimp treated with leaf extract of Chamuang (Garcinia cowa Roxb.)

(2020) Khursheed Ahmad Shiekh et al.   Food Packaging and Shelf Life

Effect of Cold Chain Logistic Interruptions on Lipid Oxidation and Volatile Organic Compounds of Salmon (Salmo salar) and Their Correlations With Water Dynamics

(2020) Ying-Jie Yu et al.   Frontiers in Nutrition

Effect of ice maturation, freezing and heat treatment on the peelability and quality of cold water shrimps (Pandalus borealis)

(2020) Nina Gringer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage

(2020) Oladipupo Odunayo Olatunde et al.   FOOD CHEMISTRY

Effects of nitrite incorporated active films on quality of pork

(2020) Tanaporn Chatkitanan et al.   MEAT SCIENCE

Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

(2019) Jun Lin et al.   FOOD CHEMISTRY

Melanosis and quality changes during refrigerated storage of Pacific white shrimp treated with Chamuang (Garcinia cowa Roxb.) leaf extract with the aid of pulsed electric field

(2019) Khursheed Ahmad Shiekh et al.   FOOD CHEMISTRY

Textural and quality changes of hairtail fillets (Trichiurus haumela) related with water distribution during simulated cold chain logistics

(2019) Jing Xie et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris)

(2019) Oscar Martínez-Alvarez et al.   FOOD CONTROL

Inhibition of melanosis and microbial growth in Pacific white shrimp (Litopenaeus vannamei) using high CO2 modified atmosphere packaging

(2019) Netchanok Kimbuathong et al.   FOOD CHEMISTRY

Several melanosis-inhibiting formulas to enhance the quality of deepwater pink shrimp ( Parapenaeus longirostris )

(2018) M.E. López-Caballero et al.   Innovative Food Science & Emerging Technologies

Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging

(2018) Alex Augusto Gonçalves et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A study of fractal dimension as a quality indicator of hairtail (Trichiurus haumela) samples during frozen storage

(2018) Lanlan Luan et al.   Scientific Reports

Prevention of melanosis in crustaceans by plant polyphenols: A review

(2018) Thanasak Sae-leaw et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Determination of Spoilage Microbiota of Pacific White Shrimp During Ambient and Cold Storage Using Next-Generation Sequencing and Culture-Dependent Method

(2017) Sheng-Ping Yang et al.   JOURNAL OF FOOD SCIENCE

Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in Australia

(2015) S.M. Powell et al.   FOOD MICROBIOLOGY

Effect of CO2on Chemical and Microbial Changes of Pacific White Shrimp During Modified Atmosphere Packaging

(2015) Yun-Fang Qian et al.   Journal of Aquatic Food Product Technology

Inhibitory effect of a quercetin-based soaking formulation and modified atmospheric packaging (MAP) on muscle degradation of Pacific white shrimp (Litopenaeus vannamei)

(2015) Yun-Fang Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of the quality changes and myofibrillar proteins of white shrimp (Litopenaeus vannamei) under modified atmosphere packaging with varying CO2 levels

(2013) Yun-Fang Qian et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2013) Dasong Liu et al.   FOOD CHEMISTRY

Impact of the O2Concentrations on Bacterial Communities and Quality of Modified Atmosphere Packaged Pacific White Shrimp (Litopenaeus Vannamei)

(2013) Yun-Fang Qian et al.   JOURNAL OF FOOD SCIENCE

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

(2012) Vasileios Pothakos et al.   FOOD MICROBIOLOGY

Toward shrimp without chemical additives: A combined freezing-MAP approach

(2011) Gioacchino Bono et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of temporal variation, gender and size on cuticle polyphenol oxidase activity in deep-water rose shrimp (Parapenaeus longirostris)

(2010) Gioacchino Bono et al.   FOOD CHEMISTRY

Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand

(2009) Manat Chaijan et al.   FOOD CHEMISTRY

Identification and characterization of a hemocyanin-derived phenoloxidase from the crab Charybdis japonica

(2008) Tingjun Fan et al.   COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY