Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage

Metabolic and enzymatic changes of Shewanella baltica in golden pomfret broths during spoilage

(2022) Xiaowei Lou et al.   FOOD CONTROL

MyBP-C: one protein to govern them all

(2020) L. W. H. J. Heling et al.   JOURNAL OF MUSCLE RESEARCH AND CELL MOTILITY

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

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refrigerated Storage

(2020) Ran Zhou et al.   Journal of Aquatic Food Product Technology

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage

(2020) Xiaowei Lou et al.   FOOD CONTROL

Evaluation of negative behaviors for single specific spoilage microorganism on little yellow croaker under modified atmosphere packaging: Biochemical properties characterization and spoilage-related volatiles identification

(2020) Jiayin Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Conversion of sulfur compounds and microbial community in anaerobic treatment of fish and pork waste

(2018) Ruo He et al.   WASTE MANAGEMENT

Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage

(2018) Xiangyu Liu et al.   FOOD HYDROCOLLOIDS

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

(2018) Yige Zhou et al.   FOOD CHEMISTRY

Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

(2018) Li Cheng Sow et al.   FOOD HYDROCOLLOIDS

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

(2017) Xiao Feng et al.   Food and Bioprocess Technology

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic modeling of Shewanella baltica KB30 growth on different substrates through respirometry

(2017) Juan Carlos Leyva-Díaz et al.   Microbial Cell Factories

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

(2016) Xiao Feng et al.   Food and Bioprocess Technology

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

(2016) Jingjing Huang et al.   FOOD HYDROCOLLOIDS

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

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates

(2015) Tao Yin et al.   FOOD CHEMISTRY

Molecular mechanism of actin-myosin motor in muscle

(2012) N. A. Koubassova et al.   BIOCHEMISTRY-MOSCOW

Effect of inulin on rheological and thermal properties of gluten-free dough

(2012) Lesław Juszczak et al.   CARBOHYDRATE POLYMERS

Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS

(2012) François Leduc et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle

(2011) S. Li et al.   POULTRY 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

Identification of genes for dimethyl sulfide production in bacteria in the gut of Atlantic Herring (Clupea harengus)

(2009) Andrew R J Curson et al.   ISME Journal

Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added

(2009) Laura Campo-Deaño et al.   JOURNAL OF FOOD ENGINEERING