Study on the spoilage potential of Pseudomonas fluorescens on salmon stored at different temperatures

High pressure processing extend the shelf life of fresh salmon, cod and mackerel

(2016) Tone Mari Rode et al.   FOOD CONTROL

Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C

(2016) Olivia J. Churchill et al.   FOOD MICROBIOLOGY

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Kinetics of protein and textural changes in Atlantic salmon under frozen storage

(2015) Fabián Alberto Aguilera Barraza et al.   FOOD CHEMISTRY

Toward enhancement in prediction of Pseudomonas counts distribution in salmon fillets using NIR hyperspectral imaging

(2015) Hong-Ju He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp

(2014) Yun-Fang Qian et al.   FOOD CHEMISTRY

Population Dynamics of Vibrio and Pseudomonas Species Isolated from Farmed Tasmanian Atlantic Salmon (Salmo salar L.): A Seasonal Study

(2014) Eva Hatje et al.   MICROBIAL ECOLOGY

Concentrations of biogenic amines in fish, squid and octopus and their changes during storage

(2012) Yue Hu et al.   FOOD CHEMISTRY

Biogenic amines in fish, fish products and shellfish: a review

(2011) Ljerka Prester   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

(2011) U. Erikson et al.   FOOD CHEMISTRY

Listeria monocytogenes isolated from the smoked salmon industry: Growth potential under different environmental conditions

(2011) A. Serio et al.   FOOD CONTROL

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE

(2011) Sabrina Macé et al.   FOOD MICROBIOLOGY

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(2011) Ugur Gunsen et al.   Turkish Journal of Fisheries and Aquatic Sciences

Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)

(2010) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

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

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

(2009) Min-Ki Kim et al.   FOOD CHEMISTRY

Changes in quality parameters of Monterey sardine (Sardinops sagax caerulea) muscle during the canning process

(2009) M.H. Uriarte-Montoya et al.   FOOD CHEMISTRY