Shelf life extension of chilled blunt snout bream fillets using coating based on chia seed gum and Oleum ocimi gratissimi

Eco-friendly bioactive β-caryophyllene/halloysite nanotubes loaded nanofibrous sheets for active food packaging

(2023) Azeem Ullah et al.   Food Packaging and Shelf Life

Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

(2021) Liyuan Huang et al.   Food Bioscience

Fabrication and characterization of antimicrobial biopolymer films containing essential oil-loaded microemulsions or nanoemulsions

(2021) Laleh Almasi et al.   FOOD HYDROCOLLOIDS

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

Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products

(2020) Magdalena Efenberger-Szmechtyk et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antibacterial Activity and Mode of Action of β-caryophyllene on Bacillus cereus

(2020) CHEW-LI MOO et al.   Polish Journal of Microbiology

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

Quality Assessment of Chilled and Frozen Fish—Mini Review

(2020) Ana M. Duarte et al.   Foods

Chitosan-acorn starch-eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural properties

(2019) Kewang Zheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films

(2019) Hela Kchaou et al.   FOOD HYDROCOLLOIDS

Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI

(2018) Min Li et al.   FOOD CHEMISTRY

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

Shelf-life extension of refrigerated rainbow trout fillets using total Farsi gum-based coatings containing clove and thyme essential oils emulsions

(2018) Parastoo Dehghani et al.   FOOD HYDROCOLLOIDS

Monitoring bacterial communities in ε-Polylysine-treated bighead carp ( Aristichthys nobilis ) fillets using culture-dependent and culture-independent techniques

(2018) Xiaochang Liu et al.   FOOD MICROBIOLOGY

The effect of essential oils on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage

(2018) Zhan Huang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sustained-release antimicrobial gelatin film: Effect of chia mucilage on physicochemical and antimicrobial properties

(2018) Minna Luo et al.   FOOD HYDROCOLLOIDS

The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

(2017) Dapeng Li et al.   FOOD CHEMISTRY

Muscle Protein Profiles Used for Prediction of Texture of Farmed Salmon (Salmo salar L.)

(2017) Gine Ørnholt-Johansson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular and functional characteristics of purified gum from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   CARBOHYDRATE POLYMERS

Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

(2016) Na Qin et al.   FOOD CHEMISTRY

Effects of UV-C on antioxidant activity, total phenolics and main phenolic compounds of the melanin biosynthesis pathway in different tissues of button mushroom

(2016) Xinling Wu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

(2015) Pramila Umaraw et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The Anticancer, Antioxidant and Antimicrobial Properties of the Sesquiterpene β-Caryophyllene from the Essential Oil of Aquilaria crassna

(2015) Saad Dahham et al.   MOLECULES

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

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

Role of the Raw Composition of Pelagic Fish Muscle on the Development of Lipid Oxidation and Rancidity during Storage

(2011) Rodrigo Maestre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy

(2011) Nebojsa Perisic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Essential oils composition of Ocimum basilicum L. and Ocimum gratissimum L. from Kenya and their inhibitory effects on growth and fumonisin production by Fusarium verticillioides

(2009) José S. Dambolena et al.   Innovative Food Science & Emerging Technologies

Relationship between Tissue Structural Collapse and Disappearance of Flesh Transparency during Postmortem Changes in Squid Mantles

(2009) Mutsuko Kugino et al.   JOURNAL OF FOOD SCIENCE

Comparative Study on the Antioxidant and Biological Activities of Carvacrol, Thymol, and Eugenol Derivatives

(2008) Josip Mastelić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY