The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

(2015) Jun-Hu Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microdevice for On-Site Fish Freshness Checking Based on K-Value Measurement

(2013) Daisuke Itoh et al.   ANALYTICAL CHEMISTRY

Development of electrochemical biosensor with nano-interface for xanthine sensing – A novel approach for fish freshness estimation

(2013) Kavitha Thandavan et al.   FOOD CHEMISTRY

Changes in microbiological, physicochemical and muscle proteins of post mortem large yellow croaker (Pseudosciaena crocea)

(2013) Tingting Li et al.   FOOD CONTROL

Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

(2012) J. Ginson et al.   Food and Bioprocess Technology

Mediated xanthine oxidase potentiometric biosensors for hypoxanthine based on ferrocene carboxylic acid modified electrode

(2012) Abdulazeez T. Lawal et al.   FOOD CHEMISTRY

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

(2012) Tingting Li et al.   FOOD CHEMISTRY

Good handling practices of the catch: The effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.)

(2012) Anna Badiani et al.   FOOD CONTROL

Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures

(2012) Hui Hong et al.   JOURNAL OF FOOD ENGINEERING

Free Amino Acid and ATP-Related Compounds in Sterile Tiger Puffer Fish (Takifugu rubripes) Fillets Stored at 4C

(2012) Tsuneo Shiba et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A method for determination of xanthine in meat by amperometric biosensor based on silver nanoparticles/cysteine modified Au electrode

(2012) Rooma Devi et al.   PROCESS BIOCHEMISTRY

Amperometric determination of xanthine in fish meat by zinc oxide nanoparticle/chitosan/multiwalled carbon nanotube/polyaniline composite film bound xanthine oxidase

(2011) Rooma Devi et al.   ANALYST

Construction and application of an amperometric xanthine biosensor based on zinc oxide nanoparticles–polypyrrole composite film

(2011) Rooma Devi et al.   BIOSENSORS & BIOELECTRONICS

Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

(2011) Lina Zhang et al.   FOOD CONTROL

Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

(2011) C.K. Kamalakanth et al.   Innovative Food Science & Emerging Technologies

Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures

(2011) Hui Hong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

(2011) Lei Yao et al.   JOURNAL OF FOOD ENGINEERING

Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage

(2011) Yongling Song et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lessons to learn about postmortem metabolism using the AMPKγ3R200Q mutation in the pig

(2011) Tracy L. Scheffler et al.   MEAT SCIENCE

The effects of gamma-irradiation on the nucleotide degradation compounds in sea bass (Dicentrarchus labrax) stored in ice

(2010) Fatih Özogul et al.   FOOD CHEMISTRY

Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites

(2010) Leticia Mora et al.   FOOD CHEMISTRY

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Nucleotide degradation products of gamma-irradiated sea bream (Sparus aurata) stored in ice

(2010) Fatih Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor

(2010) Aleida S. Hernández-Cázares et al.   MEAT SCIENCE

Glutamate: from discovery as a food flavor to role as a basic taste (umami)

(2009) Kenzo Kurihara   AMERICAN JOURNAL OF CLINICAL NUTRITION

An ion-pair reversed-phase HPLC method for determination of fresh tissue adenine nucleotides avoiding freeze–thaw degradation of ATP

(2009) Stephanie zur Nedden et al.   ANALYTICAL BIOCHEMISTRY

Postmortem changes in cazon fish muscle stored on ice

(2009) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Relevance of season and nucleotide catabolism on changes in fillet quality during chilled storage of raw Atlantic salmon (Salmo salar L.)

(2009) Turid Mørkøre et al.   FOOD CHEMISTRY

The effects of ice storage on inosine monophosphate, inosine, hypoxanthine, and biogenic amine formation in European catfish (Silurus glanis) fillets

(2009) Fatih Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Methods for the determination of adenosine triphosphate and other adenine nucleotides

(2009) S. V. Khlyntseva et al.   JOURNAL OF ANALYTICAL CHEMISTRY

L-Theanine Elicits an Umami Taste with Inosine 5′-Monophosphate

(2008) Masataka NARUKAWA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C)

(2008) Fatih Özogul et al.   FOOD CHEMISTRY

Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage

(2008) C.O. Mohan et al.   Innovative Food Science & Emerging Technologies

Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor

(2007) José M. Barat et al.   FOOD CHEMISTRY

Effects of retort conditions on ATP-related compounds in pouched fish muscle

(2007) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fish freshness analysis using metallic potentiometric electrodes

(2007) Luis Gil et al.   SENSORS AND ACTUATORS B-CHEMICAL