Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction

Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

(2017) Han Lu et al.   FOOD CHEMISTRY

Pacific whiting frozen fillets as affected by postharvest processing and storage conditions

(2016) Jinhwan Lee et al.   FOOD CHEMISTRY

Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage

(2016) Chunli Kong et al.   FOOD CHEMISTRY

Feeding ecology of the mud shrimpSolenocera melanthoin the East China Sea

(2016) Hui Yu Li et al.   Marine Ecology-An Evolutionary Perspective

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

(2015) Huiyi Wang et al.   Food and Bioprocess Technology

Establishment of the Arrhenius Model and the Radial Basis Function Neural Network (RBFNN) Model to Predict Quality of Thawed Shrimp (Solenocera melantho) Stored at Different Temperatures

(2015) Zihan Xu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

(2015) Mehrdad Haghshenas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

(2015) Xiaochang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure

(2014) Chunjiang Qiu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality changes during the frozen storage of the crustacean lobster krill (Munidaspp.)

(2014) Bibiana García-Soto et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthys nobilis) Fillets During Frozen Storage

(2014) Hua Wu et al.   Food and Bioprocess Technology

Investigation on Structural Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage

(2014) Ren LINA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Modelling quality changes in Songpu mirror carp (Cyprinus carpio) fillets stored at chilled temperatures: comparison between Arrhenius model and log-logistic model

(2012) Yulong Bao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lipid stability during the frozen storage of fillets from silver catfish exposedin vivoto the essential oil ofLippia alba(Mill.) NE Brown

(2012) Ana Paula L Veeck et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of a Polyphenol–Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

(2011) Alicia Rodríguez et al.   Food and Bioprocess Technology

Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage

(2011) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants

(2010) D.A. Pereira de Abreu et al.   FOOD CHEMISTRY

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

USE OF NATURAL PLANT EXTRACTS IN BATTER COATING OF SHRIMP AND THEIR EFFECTS ON THE QUALITY OF SHRIMP DURING FROZEN STORAGE

(2009) PINAR YERLIKAYA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet

(2008) Jaime Ortiz et al.   FOOD CHEMISTRY

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

(2008) Sylvie Eymard et al.   FOOD CHEMISTRY

Modeling of wheat soaking using two artificial neural networks (MLP and RBF)

(2008) M. Kashaninejad et al.   JOURNAL OF FOOD ENGINEERING

Shelf life modelling of frozen shrimp at variable temperature conditions

(2008) Theofania Tsironi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice

(2007) Nuray Erkan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY