Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

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

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization

(2020) Tian Lan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage

(2020) Yan Li et al.   FOOD MICROBIOLOGY

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

(2020) Peiyu Wei et al.   FOOD CHEMISTRY

Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review

(2020) Mohamed E. Abd El-Hack et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

(2019) Chengcheng Ruan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish

(2018) Yanshun Xu et al.   FOOD CHEMISTRY

Chitosan as biomaterial in drug delivery and tissue engineering

(2018) Saad M. Ahsan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme

(2018) Tiantian Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The shelf life extension of refrigerated grass carp ( Ctenopharyngodon idellus ) fillets by chitosan coating combined with glycerol monolaurate

(2017) Dawei Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

(2017) Hongfei Zhang et al.   RADIATION PHYSICS AND CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets

(2015) Zahra Ramezani et al.   FOOD CONTROL

Natural products as antimicrobial agents

(2014) Rabin Gyawali et al.   FOOD CONTROL

Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp

(2013) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

(2013) Diego García-González et al.   MOLECULES

Effect of freezing method and frozen storage duration on lamb sensory quality

(2011) E. Muela et al.   MEAT SCIENCE

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

(2008) Diana Martin et al.   FOOD CHEMISTRY