Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation

Protein changes in shrimp ( Metapenaeus ensis ) frozen stored at different temperatures and the relation to water‐holding capacity

(2021) Wenna Ji et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Models for Predicting Quality of Solar-Dried Shrimp (Penaeus vannamei) during Storage Based on Protein Oxidation

(2021) Yuye Fu et al.   JOURNAL OF FOOD QUALITY

Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

(2021) Shujian Wu et al.   Foods

Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei)

(2021) Yan Li et al.   FOOD CHEMISTRY

Persea Americana Mill seed extracts: Understanding insights into the antioxidant and antityrosinase activities and effects on preserving qualities of whiteleg shrimp (Litopenaus vannamei) during refrigerated storage

(2021) Duyen Thi Bich Do et al.   FOOD CHEMISTRY

Quality evaluation of living and postmortem Chinese mitten crabs ( Eriocheir sinensis )

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

Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle

(2020) Huamao Wei et al.   FOOD CHEMISTRY

Refrigerated shelf-life evaluation of high pressure processed, raw and sous vide cooked lobster

(2020) Sami Humaid et al.   HIGH PRESSURE RESEARCH

Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation

(2020) Ning Zhu et al.   FOOD CHEMISTRY

Evaluation the effect of mycotoxins on shrimp (Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality

(2019) Zhijia Fang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

(2019) Codină et al.   Foods

The preservation effect of CGA-Gel combined with partial freezing on sword prawn (Parapenaeopsis hardwickii)

(2019) Yujun Ge et al.   FOOD CHEMISTRY

In Situ Monitoring of the Effect of Ultrasound on the Sulfhydryl Groups and Disulfide Bonds of Wheat Gluten

(2018) Yanyan Zhang et al.   MOLECULES

A Quantitative Structure-Property Relationship Model Based on Chaos-Enhanced Accelerated Particle Swarm Optimization Algorithm and Back Propagation Artificial Neural Network

(2018) Mengshan Li et al.   Applied Sciences-Basel

Artificial neural networks modeling of kinetic curves of celeriac (Apium graveolens L.) in vacuum drying

(2018) Mohsen BEIGI et al.   Food Science and Technology

Independent and simultaneous effect of crustacean hyperglycemic hormone and dopamine on the hemocyte intracellular signaling pathways and immune responses in white shrimp Litopenaeus vannamei

(2018) Lan Zhang et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations

(2018) Bin ZHANG et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction

(2017) Jing Shi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Application of artificial neural network to predict the change of inosine monophosphate for lightly salted silver carp (hypophthalmichthys molitrix) during thermal treatment and storage

(2017) Ce Shi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimal Modified Atmosphere for Packaging and its Effects on Quality and Shelf-life of Pacific White Shrimp (Litopenaeus vannamei) under Controlled Freezing-point Storage at −0.8°C

(2016) Liang Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effect of Frozen Storage on Protein Denaturation and Fatty Acids Profile of the Red Octopus (Octopus maya )

(2016) Mariel Gullian-Klanian et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in Dynamic Viscoelastic and Functional Properties of Indian Squid Mantle During Ice Storage

(2016) Naresh Kumar Mehta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Nutritional and sensory quality of the freshwater prawnMacrobrachium rosenbergiiand the influence of packaging permeability on its shelf life

(2014) Julia Siqueira Simoes et al.   Journal of Aquatic Food Product Technology

Synthesis, Characterization and Optical Property of Shrimps-Like Nanostructures of MnO2 by Hydrothermal Route

(2013) Arbab Mohammad Toufiq et al.   JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY

Tail Muscle Free Amino Acid Concentration of Pacific White Shrimp,Litopenaeus vannamei, Fed Diets Containing Protein-bound versus Crystalline Amino Acids

(2009) Joe M. Fox et al.   JOURNAL OF THE WORLD AQUACULTURE SOCIETY

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina

(2007) E.M. Insani et al.   MEAT SCIENCE