Quality comparison of grass carp and salmon fillets packaged in modified atmosphere with different composite films

Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm

(2018) Weiwei Cheng et al.   FOOD CHEMISTRY

Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process

(2017) Qian Yang et al.   JOURNAL OF FOOD ENGINEERING

Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths

(2017) Ji Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mapping moisture contents in grass carp ( Ctenopharyngodon idella ) slices under different freeze drying periods by Vis-NIR hyperspectral imaging

(2017) Jia-Huan Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Engineering evaluation of thickness and type of packaging materials based on the modified atmosphere packaging requirements of guava (Cv. Baruipur)

(2017) Sanchita Biswas Murmu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

EVOH Films Containing Antimicrobials Geraniol and α-Terpilenol Extend the Shelf Life of Snakehead Slices

(2017) Haili Wang et al.   PACKAGING TECHNOLOGY AND SCIENCE

Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging

(2016) Anguo Xie et al.   Food and Bioprocess Technology

Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen–thawed fish muscle

(2016) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Comparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation

(2016) A. Alemán et al.   FOOD CONTROL

Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging

(2016) Yuan-Yuan Pu et al.   Innovative Food Science & Emerging Technologies

Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat

(2016) Weiwei Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods

(2015) Min Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rapid Quantification Analysis and Visualization of Escherichia coli Loads in Grass Carp Fish Flesh by Hyperspectral Imaging Method

(2015) Jun-Hu Cheng et al.   Food and Bioprocess Technology

Development of hyperspectral imaging coupled with chemometric analysis to monitor K value for evaluation of chemical spoilage in fish fillets

(2015) Jun-Hu Cheng et al.   FOOD CHEMISTRY

Application of Vis–NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles

(2015) Ji Ma et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis

(2015) Hongbin Pu et al.   MEAT SCIENCE

Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique

(2015) Anguo Xie et al.   TALANTA

The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

(2013) Sigrun M. Halldorsdottir et al.   FOOD CHEMISTRY

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

(2013) Dasong Liu et al.   FOOD CHEMISTRY

Evaluation of food safety training on hygienic conditions in food establishments

(2013) K. Soares et al.   FOOD CONTROL

Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging

(2013) Jun-Hu Cheng et al.   Innovative Food Science & Emerging Technologies

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

(2012) Oluwafemi J. Caleb et al.   Food and Bioprocess Technology

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

(2012) Ioannis S. Arvanitoyannis et al.   Food and Bioprocess Technology

Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)

(2012) Barjinder Pal Kaur et al.   Food and Bioprocess Technology

Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

(2011) Laura Rodriguez-Turienzo et al.   FOOD CHEMISTRY

Ultrasound assisted nucleation of some liquid and solid model foods during freezing

(2011) Hossein Kiani et al.   FOOD RESEARCH INTERNATIONAL

Effects of Storage Atmosphere and Heme State on the Color and Visible Reflectance Spectra of Salmon (Salmo salar) Fillets

(2011) Silje Ottestad et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

(2011) Ozlem Kizilirmak Esmer et al.   MEAT SCIENCE

Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials

(2011) Hossein Kiani et al.   ULTRASONICS SONOCHEMISTRY

Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

(2010) Jianrong Cai et al.   FOOD CHEMISTRY

Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

(2010) Bartolomeu W. S. Souza et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF POTASSIUM SORBATE AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF-LIFE EXTENSION OF SEER FISH (SCOMBEROMORUS COMMERSON)STEAKS DURING ICED STORAGE

(2010) POULOSE YESUDHASON et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE

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

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

(2007) P.I. Zakrys et al.   MEAT SCIENCE