Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria

Function and safety evaluation of Staphylococcus epidermidis with high esterase activity isolated from strong flavor Daqu

(2023) Pei Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detoxification of fluoroglucocorticoid by Acinetobacter pittii C3 via a novel defluorination pathway with hydrolysis, oxidation and reduction: Performance, genomic characteristics, and mechanism

(2023) Yayun Xiang et al.   JOURNAL OF HAZARDOUS MATERIALS

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

(2023) Chunming Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2023) Yan Li et al.   Food Bioscience

Progress on odor deterioration of aquatic products: Characteristic volatile compounds, analysis methods, and formation mechanisms

(2023) Hao Cheng et al.   Food Bioscience

Antimicrobial Resistance and Biofilm Formation of Escherichia coli Isolated from Pig Farms and Surroundings in Bulgaria

(2023) Mila D. Kaleva et al.   Microorganisms

The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets

(2022) Ye Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage

(2022) Yali Shi et al.   FOOD CHEMISTRY

Antibiotic resistance and polymyxin B resistance mechanism of Aeromonas spp. isolated from yellow catfish, hybrid snakeheads and associated water from intensive fish farms in Southern China

(2022) Lili Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria

(2022) Qinxin Huang et al.   FOOD CHEMISTRY

Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

(2022) Wangli Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Traditional Chinese herb formulas in diet enhance the non-specific immune responses of yellow catfish (Pelteobagrus fulvidraco) and resistance against Aeromonas hydrophila

(2022) Tinglong Hou et al.   FISH & SHELLFISH IMMUNOLOGY

Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella)

(2022) Shuai Zhuang et al.   FOOD CHEMISTRY

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

Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

(2022) Fangxue Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatilome evaluation of modified atmosphere packaged chilled and super-chilled pork loins using electronic nose and HS-GC-IMS integration

(2022) Anthony Pius Bassey et al.   Food Packaging and Shelf Life

Effect of cooking processes on tilapia aroma and potential umami perception

(2022) Danni Zhang et al.   Food Science and Human Wellness

Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

(2022) Youyou Li et al.   Food Science and Human Wellness

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

(2022) Ying Li et al.   Food Science and Human Wellness

Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage

(2022) Xiaowei Lou et al.   FOOD CHEMISTRY

Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage

(2021) Jiatong Li et al.   Food Bioscience

Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach

(2021) Shuai Zhuang et al.   FOOD RESEARCH INTERNATIONAL

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

(2021) Liangting Shao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

(2021) Nikheel Bhojraj Rathod et al.   Food Bioscience

A new strain of yellow catfish carrying genome edited myostatin alleles exhibits double muscling phenotype with hyperplasia

(2020) Xincheng Zhang et al.   AQUACULTURE

Insights into the Identification of the Specific Spoilage Organisms in Chicken Meat

(2020) Cinthia E. Saenz-García et al.   Foods

Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging

(2020) Athanasios Kritikos et al.   MOLECULES

Escherichia coli O157 in fish: Prevalence, antimicrobial resistance, biofilm formation capacity, and molecular characterization

(2020) Nurhan Ertas Onmaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review

(2020) Abderrahmane Houicher et al.   Food Bioscience

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

Inactivation of extraintestinal pathogenic E. coli suspended in ground chicken meat by high pressure processing and identification of virulence factors which may affect resistance to high pressure

(2019) Aixia Xu et al.   FOOD CONTROL

Sex-biased miRNAs of yellow catfish ( Pelteobagrus fulvidraco ) and their potential role in reproductive development

(2018) Pingping Wang et al.   AQUACULTURE

Shigatoxigenic and atypical enteropathogenic Escherichia coli in fish for human consumption

(2018) Marita Vedovelli Cardozo et al.   BRAZILIAN JOURNAL OF 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

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

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis

(2012) F.F. Parlapani et al.   FOOD MICROBIOLOGY