Combined effect of superchilling and tea polyphenols on the preservation quality of hairtail (Trichiurus haumela)

Antimicrobial Activities of Nisin, Tea Polyphenols, and Chitosan and their Combinations in Chilled Mutton

(2016) Li He et al.   JOURNAL OF FOOD SCIENCE

Mechanisms of body weight reduction and metabolic syndrome alleviation by tea

(2015) Chung S. Yang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

(2014) Song Shen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties

(2014) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

(2014) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The development of ice crystals in food products during the superchilling process and following storage, a review

(2014) Lilian Daniel Kaale et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Retention of shelf life and microbial quality of seer fish stored in modified atmosphere packaging and sodium acetate pretreatment

(2014) P. Yesudhason et al.   Food Packaging and Shelf Life

Cancer prevention by tocopherols and tea polyphenols

(2013) Chung S. Yang et al.   CANCER LETTERS

Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi

(2013) Baohua Kong et al.   Food Biophysics

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

(2013) Suthasinee Yarnpakdee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advances in Food Crystallization

(2013) Richard W. Hartel   Annual Review of Food Science and Technology

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

The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage

(2012) Lilian Daniel Kaale et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

The Quality Changes of Songpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage

(2012) Han Lu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

COMPARISON OF SUPERCHILLING AND FREEZING ON THE MICROSTRUCTURE, MUSCLE QUALITY AND PROTEIN DENATURATION OF GRASS CARP (CTENOPHARYNGODON IDELLUS )

(2012) HONGBO MI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Haemoglobin-mediated lipid oxidation in the fish muscle: A review

(2012) Sajid Maqsood et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Superchilling of rested Atlantic salmon: Different chilling strategies and effects on fish and fillet quality

(2011) U. Erikson et al.   FOOD CHEMISTRY

Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

(2011) M.Ø. Gaarder et al.   FOOD CHEMISTRY

Superchilling of food: A review

(2011) Lilian Daniel Kaale et al.   JOURNAL OF FOOD ENGINEERING

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

Chilled storage of golden gray mullet (Liza aurata)

(2011) Z.-A. Bahmani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid oxidation and improving the oxidative stability

(2010) Fereidoon Shahidi et al.   CHEMICAL SOCIETY REVIEWS

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C

(2010) Xuepeng Li 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

Effect of irradiation and storage time on lipid oxidation of chilled pork

(2010) Anwei Cheng et al.   RADIATION PHYSICS AND CHEMISTRY

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Scaling up parameters for shelf-life extension of Atlantic Salmon (Salmo salar) fillets using superchilling and modified atmosphere packaging

(2009) Katherina Fernández et al.   FOOD CONTROL

Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

(2008) M.D. Hernández et al.   FOOD CHEMISTRY

Shelf-life extension on fillets of Atlantic Salmon (Salmo salar) using natural additives, superchilling and modified atmosphere packaging

(2008) K. Fernández et al.   FOOD CONTROL

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

(2007) A.S. Duun et al.   FOOD CHEMISTRY