Changes in quality and microbial diversity of refrigerated carp fillets treated by chitosan/zein bilayer film with curcumin/nisin-loaded pectin nanoparticles

Food packaging composite film based on chitosan, natural kaolinite clay, and Ficus. carica leaves extract for fresh-cut apple slices preservation

(2023) M. El Mouzahim et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Sodium alginate/chitosan-based intelligent bilayer film with antimicrobial activity for pork preservation and freshness monitoring

(2023) Shenghui Cao et al.   FOOD CONTROL

Chitosan/gelatin-based multifunctional film integrated with green tea carbon dots to extend the shelf life of pork

(2023) Ajahar Khan et al.   Food Packaging and Shelf Life

The inhibition mechanism of nanoparticles-loading bilayer film on texture deterioration of refrigerated carp fillets from the perspective of protein changes and exudates

(2023) Liming Zhang et al.   Food Chemistry

Phosphoproteomic insight into the changes in structural proteins of muscle architecture associated with texture softening of grass carp (Ctenopharyngodon idella) fillets during chilling storage

(2023) Lihong Ge et al.   Food Chemistry

Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles

(2023) Qing Li et al.   Food Chemistry

Immobilization of phlorotannins on nanochitin: A novel biopreservative for refrigerated sea bass (Lateolabrax japonicus) fillets

(2022) Shan Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Changes in the quality and microbial compositions of ground beef packaged on food absorbent pads incorporated with levulinic acid and sodium dodecyl sulfate

(2022) Xin Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

(2022) Naiyong Xiao et al.   FOOD RESEARCH INTERNATIONAL

Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles

(2022) Zijuan Yu et al.   FOOD HYDROCOLLOIDS

Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer

(2022) Dina El‐Sayed Helmy Azab et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage

(2022) De-Yang Li et al.   FOOD CHEMISTRY

Modulating physicochemical, antimicrobial and release properties of chitosan/zein bilayer films with curcumin/nisin-loaded pectin nanoparticles

(2022) Liming Zhang et al.   FOOD HYDROCOLLOIDS

Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fillets

(2022) Hossein Dehghani Ghalehjooghi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Development and characterization of zein edible films incorporated with catechin/β-cyclodextrin inclusion complex nanoparticles

(2021) Longwei Jiang et al.   CARBOHYDRATE POLYMERS

A sodium alginate bilayer coating incorporated with green propolis extract as a powerful tool to extend Colossoma macropomum fillet shelf-life

(2021) Alexsandra Iarlen Cabral Cruz et al.   FOOD CHEMISTRY

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

(2021) Xue Zhao et al.   FOOD CHEMISTRY

Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage

(2021) Hongying Du et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of the homogenization technique on the enumeration of psychrotrophic bacteria in food absorbent pads

(2021) Lang Yao et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins

(2021) Yueyue Liu et al.   FOOD RESEARCH INTERNATIONAL

Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation

(2021) Dawei Yu et al.   FOOD CHEMISTRY

EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage

(2021) Tingting Ma et al.   FOOD CHEMISTRY

Non-migrating active antibacterial packaging and its application in grass carp fillets

(2021) Mengmeng Zhang et al.   Food Packaging and Shelf Life

Use of the plasma-treated and chitosan/gallic acid-coated polyethylene film for the preservation of tilapia (Orechromis niloticus) fillets

(2020) Li-Wah Wong et al.   FOOD CHEMISTRY

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

(2020) Dongni Li et al.   FOOD CHEMISTRY

Biodegradable zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging

(2020) Haiying Cui et al.   Food Packaging and Shelf Life

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

(2020) Xiaowei Lou et al.   FOOD CONTROL

Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings

(2020) Iratxe Zarandona et al.   FOOD CONTROL

A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)

(2020) Dawei Yu et al.   FOOD CHEMISTRY

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

(2019) Xin-Yun Wang 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

Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach

(2019) Xue Zhao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The preservative effects of chitosan film incorporated with thinned young apple polyphenols on the quality of grass carp ( Ctenopharyngodon idellus ) fillets during cold storage: Correlation between the preservative effects and the active properties of the film

(2018) Lijun Sun et al.   Food Packaging and Shelf Life

Improving functional properties of zein film via compositing with chitosan and cold plasma treatment

(2018) Guiyun Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties

(2015) Pedro Guerrero et al.   RSC Advances

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

(2012) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Biological activities of chitosan and chitooligosaccharides

(2010) Wenshui Xia et al.   FOOD HYDROCOLLOIDS