Changes of Dominant Spoilage Bacteria and Biogenic Amines of Taihu White Prawn (Exopalaemon modestus) during Ice Storage

Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp

(2015) Meng Wang et al.   FOOD CHEMISTRY

Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

(2015) D. Sylvain Dabadé et al.   FOOD MICROBIOLOGY

Bacterial Community Associated with the Intestinal Tract of Chinese Mitten Crab (Eriocheir sinensis) Farmed in Lake Tai, China

(2015) Xiaobing Chen et al.   PLoS One

Effects of Storage Temperature on Tyramine Production by Enterococcus faecalis R612Z1 in Water-Boiled Salted Ducks

(2014) FANG LIU et al.   JOURNAL OF FOOD PROTECTION

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

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Diversity of the Predominant Spoilage Bacteria in Water-Boiled Salted Duck during Storage

(2010) Fang Liu et al.   JOURNAL OF FOOD SCIENCE

Effects of bactericides and modified atmosphere packaging on shelf-life of Chinese shrimp (Fenneropenaeus chinensis)

(2008) Shengmin Lu   LWT-FOOD SCIENCE AND TECHNOLOGY