Effects of the interaction between Aeromonas sobria and Macrococcus caseolyticus on protein degradation of refrigerated sturgeon fillets: Novel perspective on fish spoilage

Degradation Mechanism of Soybean Protein B3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation

(2022) Pei Shan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C

(2022) Chunming Tan et al.   Frontiers in Microbiology

Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry

(2022) Asad Nawaz et al.   FOOD RESEARCH INTERNATIONAL

Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage

(2022) Qinye Yu et al.   FOOD RESEARCH INTERNATIONAL

Novel perspective on the spoilage metabolism of refrigerated sturgeon fillets: Nonspecific spoilage dominant organisms play an important role

(2022) Chunming Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods

(2022) Xianli Gao et al.   FOOD CHEMISTRY

Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes

(2022) Shuai Zhuang et al.   FOOD CHEMISTRY

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

Growth Kinetics and Spoilage Potential of Co-culturing Acinetobacter johnsonii and Pseudomonas fluorescens from Bigeye Tuna (Thunnus obesus) During Refrigerated Storage

(2020) Xin-Yun Wang et al.   CURRENT MICROBIOLOGY

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

(2020) Xiaowei Lou et al.   FOOD CONTROL

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

(2020) Yan Li et al.   FOOD MICROBIOLOGY

The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

(2019) Fang Yang 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

Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy

(2019) Lin Chen et al.   FOOD MICROBIOLOGY

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

Effects of Atmospheric Pressure Plasma Jet on the Conformation and Physicochemical Properties of Myofibrillar Proteins from King Prawn (Litopenaeus vannamei)

(2018) Flora-Glad Chizoba Ekezie et al.   FOOD CHEMISTRY

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

(2016) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

Bacterial spoilers of food: Behavior, fitness and functional properties

(2015) Benoît Remenant et al.   FOOD MICROBIOLOGY

Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure

(2014) Chunjiang Qiu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes

(2013) Meng Gui et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets

(2010) Jingyun Duan et al.   FOOD CHEMISTRY