Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage

Assessing the quality of sardine based on biogenic amines using a fuzzy logic model

(2017) Davood Zare et al.   FOOD CHEMISTRY

Super-chilling (−0.7°C) with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus) muscle during storage

(2016) Yingchun Zhu et al.   FOOD CHEMISTRY

Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures

(2016) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

(2015) Yuemei Zhang et al.   FOOD MICROBIOLOGY

Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C

(2015) YUEMEI ZHANG et al.   JOURNAL OF FOOD PROTECTION

Pyrosequencing analysis of microbiota reveals that lactic acid bacteria are dominant in Korean flat fish fermented food,gajami-sikhae

(2014) Hyo Jin Kim et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 °C

(2013) Katrien Broekaert et al.   FOOD MICROBIOLOGY

A microbial spoilage profile of half shell Pacific oysters (Crassostrea gigas) and Sydney rock oysters (Saccostrea glomerata)

(2013) Thomas L. Madigan et al.   FOOD MICROBIOLOGY

Bacterial Diversity Analysis of Zhenjiang Yao Meat During Refrigerated and Vacuum-Packed Storage by 454 Pyrosequencing

(2012) Xiang Xiao et al.   CURRENT MICROBIOLOGY

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

(2012) Hui Hong et al.   FOOD CHEMISTRY

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

Formation of Biogenic Amines in Crucian Carp (Carassius auratus) during Storage in Ice and at 4°C

(2012) KAIFENG LI et al.   JOURNAL OF FOOD PROTECTION

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

(2009) Ismail Al Bulushi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

(2009) Jamilah Bakar et al.   FOOD CHEMISTRY

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Biogenic amines content, histamine-forming bacteria and adulteration of bonito in tuna candy products

(2009) Chiu-Chu Hwang et al.   FOOD CONTROL