The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage

Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage

(2022) Jiasheng Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation

(2022) Shengjie Li et al.   MEAT SCIENCE

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

(2022) Longteng Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus

(2022) Roujia Zhang et al.   FOOD CHEMISTRY

Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage

(2022) Yun-Fang Qian et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Humane Slaughter of Edible Decapod Crustaceans

(2021) Francesca Conte et al.   Animals

Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

(2021) Lihang Chen et al.   FOOD CONTROL

Progress of ice slurry in food industry: application, production, heat and mass transfer

(2021) Fei Lyu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Reactive oxygen/nitrogen species (ROS/RNS) and oxidative stress in arthroplasty

(2020) Rita Hameister et al.   JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS

Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles

(2020) Dong Zhang et al.   FOOD CHEMISTRY

Impacts of a novel live shrimp (Litopenaeus vannamei) water-free transportation strategy on flesh quality: Insights through stress response and oxidation in lipids and proteins

(2020) Weiliang Guan et al.   AQUACULTURE

Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

(2019) Jun Lin et al.   FOOD CHEMISTRY

Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

(2019) Leonidas Papaharisis et al.   AQUACULTURE RESEARCH

Effect of low-temperature preservation on quality changes of Pacific white shrimp, Litopenaeus vannamei : A review

(2019) Chuang Pan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of T‐2 toxin on the muscle proteins of shrimp ( Litopenaeus vannamei ) – a proteomics study

(2019) Zhanrui Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms

(2019) Longteng Zhang et al.   FOOD CHEMISTRY

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

(2018) Longteng Zhang et al.   FOOD CHEMISTRY

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Effects of protein oxidation on the texture and water-holding of meat: a review

(2018) Yulong Bao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

Properties of seawater with ice slurry use in focus

(2015) A. Melinder et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review

(2014) Sabine Sampels   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Exogenous Proteases for Meat Tenderization

(2013) Alaa A. Bekhit et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lysosomes and lysosomal cathepsins in cell death

(2011) Urška Repnik et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Theoretical aspects of water-holding in meat

(2010) E. Puolanne et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH