Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi ( Lates calcarifer ) Muscle

High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects

(2022) Ume Roobab et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

(2022) Ahtisham Ali et al.   Foods

Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)

(2021) Marta Castrica et al.   Foods

Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review

(2018) Yi-Ming Zhao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage

(2016) Binh Q. Truong et al.   JOURNAL OF FOOD ENGINEERING

Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish

(2015) S. Remya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Advances in High-Pressure Processing of Fish Muscles

(2014) Binh Q. Truong et al.   Food Engineering Reviews

Effect of High Pressure on Physicochemical Properties of Meat

(2013) Roman Buckow et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract

(2013) Chunjiang Qiu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes of Enzymes Activity and Protein Profiles Caused by High-Pressure Processing in Sea Bass (Dicentrarchus labrax) Fillets

(2013) Bárbara Teixeira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Refreezing on Microbiological and Physiochemical Properties of Barramundi (Lates calcarifer, Bloch) Fillets

(2013) Sona Younus Zakhariya et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film

(2010) S.M. Ojagh et al.   FOOD CHEMISTRY

Applying transcriptomics to better understand the molecular mechanisms underlying fish filet quality

(2010) Genciana Terova et al.   FOOD CHEMISTRY

Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

(2010) Lorena S. Briones et al.   FOOD CONTROL

Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice

(2010) Nurul Ulfah Karim et al.   FOOD CONTROL

Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

(2010) J. Gómez-Estaca et al.   FOOD MICROBIOLOGY

Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)

(2010) Nuray Erkan et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

(2009) Berna Kilinc et al.   Journal of Aquatic Food Product Technology

The effects of pre-harvest stress and harvest method on the stress response, rigor onset, muscle pH and drip loss in barramundi (Lates calcarifer)

(2008) Ryan J. Wilkinson et al.   AQUACULTURE

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

(2007) Asli Cadun et al.   FOOD CHEMISTRY