Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets

Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures

(2022) Che Jaafar Zawani et al.   Foods

Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms

(2021) Liliana G. Fidalgo et al.   Food Engineering Reviews

Fish Waste: From Problem to Valuable Resource

(2021) Daniela Coppola et al.   Marine Drugs

Effect of UVC Light-Emitting Diodes on Pathogenic Bacteria and Quality Attributes of Chicken Breast

(2021) WENWEN WANG et al.   JOURNAL OF FOOD PROTECTION

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

(2021) Sherry Stephanie Chan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of food waste thermophilic anaerobic digestion through synergistic effect with chicken manure

(2020) Wachiranon Chuenchart et al.   BIOMASS & BIOENERGY

Meat consumption: which are the current global risks? A review of recent (2010-2020) evidences

(2020) Neus González et al.   FOOD RESEARCH INTERNATIONAL

The application of PEF technology in food processing and human nutrition

(2020) Karolina Nowosad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

(2020) Akash Kaushal Balakrishna et al.   MOLECULES

Effects of ultraviolet light and curcumin-mediated photodynamic inactivation on microbiological food safety: A study in meat and fruit

(2020) Thaila Quatrini Corrêa et al.   Photodiagnosis and Photodynamic Therapy

The effect of chitosan coating and vacuum packaging on the microbiological and chemical properties of beef

(2019) Ayhan Duran et al.   MEAT SCIENCE

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

(2019) Liliana G. Fidalgo et al.   FOOD RESEARCH INTERNATIONAL

Advanced meat preservation methods: A mini review

(2018) Ubaid ur Rahman et al.   JOURNAL OF FOOD SAFETY

Growth of Carnobacterium spp. isolated from chilled vacuum-packaged meat under relevant acidic conditions

(2018) Peipei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reductions of Listeria monocytogenes on cold-smoked and raw salmon fillets by UV-C and pulsed UV light

(2018) Askild Holck et al.   Innovative Food Science & Emerging Technologies

Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration

(2017) Ioanna N. Gertzou et al.   JOURNAL OF FOOD ENGINEERING

Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

(2017) Anette McLeod et al.   JOURNAL OF FOOD SAFETY

Effects of ultraviolet light on biogenic amines and other quality indicators of chicken meat during refrigerated storage

(2014) C. A. Lázaro et al.   POULTRY SCIENCE

Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

(2009) H.H. Chun et al.   FOOD CONTROL