Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics

COMPARATIVE EFFICACY OF 1% CURCUMIN NANOMICELLE GEL AND 2% CURCUMIN GEL FOR TREATMENT OF RECURRENT APHTHOUS STOMATITIS: A DOUBLE-BLIND RANDOMIZED CLINICAL TRIAL

(2022) Mahin Bakhshi et al.   Journal of Evidence-Based Dental Practice

Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage

(2022) Jun Liu et al.   Food Chemistry-X

Overexpression of TRPM7 promotes the therapeutic effect of curcumin in wound healing through the STAT3/SMAD3 signaling pathway in human fibroblasts

(2022) Hongzhuang Zhang et al.   BURNS

Curcumin-loaded zein/pectin nanoparticles: Caco-2 cellular uptake and the effects on cell cycle arrest and apoptosis of human hepatoma cells (HepG2)

(2022) Yaqi Peng et al.   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Curcumin prevents proteins expression changes of oxidative phosphorylation, cellular stress response, and lipid metabolism proteins in liver of mice fed a high-fructose diet

(2022) Oscar Gerardo Silva-Gaona et al.   Journal of Proteomics

Piperine attenuates production of inflammatory biomarkers, oxidative stress and neutrophils in lungs of cigarette smoke-exposed experimental mice

(2022) Poonam Arora et al.   Food Bioscience

Effects of gaseous ozone treatment on the quality and microbial community of salmon (Salmo salar) during cold storage

(2022) Yun-Fang Qian et al.   FOOD CONTROL

Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets

(2021) Eduardo Esteves et al.   Foods

Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker ( Pseudosciaena crocea ) as determined by low field nuclear magnetic resonance and fluorescence spectroscopy

(2021) Weiqing Lan et al.   JOURNAL OF FOOD SAFETY

Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta-analysis

(2021) Marzieh Moosavi-Nasab et al.   Scientific Reports

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

(2021) Xue Zhao et al.   FOOD CHEMISTRY

Curcumin doped functionalized cellulose nanofibers based edible chitosan coating on kiwifruits

(2021) Tabli Ghosh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef

(2021) Benjamin W.B. Holman et al.   MEAT SCIENCE

Cold chain break detection and analysis: Can machine learning help?

(2021) Julie Loisel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of chitosan nanoparticles loaded with curcumin on the quality of Schizothorax prenanti surimi

(2021) Lan Xiao et al.   Food Bioscience

Synergistic Antibiofilm Effect of Thymol and Piperine in Combination with Aminoglycosides Antibiotics against Four Salmonella enterica Serovars

(2021) Christian Ramsès Tokam Kuaté et al.   Evidence-based Complementary and Alternative Medicine

Zein electrospun fibers purification and vanillin impregnation in a one-step supercritical process to produce safe active packaging

(2021) Emanuela Drago et al.   FOOD HYDROCOLLOIDS

Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

(2021) Noman Walayat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

(2021) Wangli Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Piperine is capable of improving pancreatic β-cell apoptosis in high fat diet and streptozotocin induced diabetic mice

(2021) Qian He et al.   Journal of Functional Foods

Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action

(2020) Bin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Biological Activity of Essential Oils

(2020) Francesca Mancianti et al.   MOLECULES

Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria

(2020) Ziyuan Wang et al.   Food Science & Nutrition

Antibacterial Mechanism of Curcumin: A Review

(2020) Dantong Zheng et al.   CHEMISTRY & BIODIVERSITY

Temperature fluctuations in processing and distribution: Effect on the shelf life of fresh cod fillets (Gadus morhua L.)

(2020) Grete Lorentzen et al.   FOOD CONTROL

Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging

(2020) Oladipupo Odunayo Olatunde et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets

(2020) Patrick Orlando et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preservation of sturgeon using a photodynamic non-thermal disinfection technology mediated by curcumin

(2020) Chen Gong et al.   Food Bioscience

Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage

(2020) Sweetie R. Kanatt   Food Packaging and Shelf Life

Curcumin, a Natural Antimicrobial Agent with Strain-Specific Activity

(2020) Artur Adamczak et al.   Pharmaceuticals

Piperine: A review of its biological effects

(2020) Iahtisham‐Ul Haq et al.   PHYTOTHERAPY RESEARCH

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

Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea

(2020) Sirinet Chaijan et al.   FOOD CONTROL

Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin

(2020) Even Heir et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biogenic amine formation in fish roe in under the effect of drying methods and coating materials

(2020) Osman Kadir Topuz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Electrochemical behaviour of piperine. Comparison with control antioxidants

(2020) Oana Elena Carp et al.   FOOD CHEMISTRY

Curcumin-loaded nanoMOFs@CMFP: A biological preserving paste with antibacterial properties and long-acting, controllable release

(2020) Guohuan Huang et al.   FOOD CHEMISTRY

Effect of bee pollen extract as a source of natural carotenoids on the growth performance and pigmentation of rainbow trout (Oncorhynchus mykiss)

(2019) Erwin Giovanni Torres Sánchez et al.   AQUACULTURE

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

Application of essential oil as a sustained release preparation in food packaging

(2019) Jian Ju 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

Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

(2019) Xiaohui Sun et al.   FOOD MICROBIOLOGY

Application of edible coating with essential oil in food preservation

(2018) Jian Ju et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon ( Salmo salar )

(2018) Liliana G. Fidalgo et al.   Innovative Food Science & Emerging Technologies

Detection of Frozen-Thawed Cycles for Frozen Tilapia (Oreochromis) Fillets Using Near Infrared Spectroscopy

(2018) Wen-Li Wang et al.   Journal of Aquatic Food Product Technology

Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon ( Salmo salar )

(2018) Vera L.C.D. Alves et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf-life enhancement of whole rainbow trout (Oncorhynchus mykiss ) treated with Reshgak ice coverage

(2018) Samad Tavakoli et al.   Food Science & Nutrition

Plant antimicrobial polyphenols as potential natural food preservatives

(2018) Lynda Bouarab Chibane et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage

(2018) Elina Jääskeläinen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

(2018) Ahmad Rois Mansur et al.   FOOD MICROBIOLOGY

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

(2017) Shuo Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Piperine-The Bioactive Compound of Black Pepper: From Isolation to Medicinal Formulations

(2016) Leila Gorgani et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

(2015) Arantxa Rizo et al.   FOOD CONTROL

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

(2015) Sajid Maqsood et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioactivity of essential oils: a review on their interaction with food components

(2015) Marianne Perricone et al.   Frontiers in Microbiology

Using Wavelet Textural Features of Visible and Near Infrared Hyperspectral Image to Differentiate Between Fresh and Frozen–Thawed Pork

(2014) Hongbin Pu et al.   Food and Bioprocess Technology

The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef

(2014) H.B. Rogers et al.   MEAT SCIENCE

A survey on bacteria isolated as hydrogen sulfide-producers from marine fish

(2013) Annalisa Serio et al.   FOOD CONTROL

Influence of cold chain interruptions on the shelf life of fresh pork and poultry

(2012) Stefanie Bruckner et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements

(2011) María Gudjónsdóttir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY