Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)

Effect of freezing on electrical properties and quality of thawed chicken breast meat

(2016) Ran Wei et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Influence of feeding state and frozen storage temperature on the lipid stability of Atlantic mackerel (Scomber scombrus )

(2016) Paulina E. Romotowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

(2016) Han Lu et al.   Journal of Aquatic Food Product Technology

Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets

(2016) Jun-Hu Cheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The role of iron in peroxidation of PUFA: Effect of pH and chelators

(2015) Revilija Mozuraityte et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (Oreochromis niloticus) during Frozen Storage

(2015) Kanasi Subbaiah et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile

(2013) Tomas Zajic et al.   AQUACULTURE

Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage

(2013) Xiaofei Yin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in Physicochemical and Protein Structural Properties of Common Carp (Cyprinus carpio) Muscle Subjected to Different Freeze–Thaw Cycles

(2013) Yuanyuan Guo et al.   Journal of Aquatic Food Product Technology

Impact Of Long-Term Storage On The Instrumental Textural Properties Of Frozen Common Carp (Cyprinus Carpio,L.) Flesh

(2012) Frantisek Vacha et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

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

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

Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere

(2010) František Ježek et al.   ACTA VETERINARIA BRNO

Berry Marinades Enhance Oxidative Stability of Herring Fillets

(2010) Sabine Sampels et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of frozen storage on fatty acid composition and changes in lipid content ofScomberomorus commersoniandCarcharhinus dussumieri

(2009) S. Nazemroaya et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)

(2008) Are Folkestad et al.   AQUACULTURE

Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storage

(2008) Jaime Ortiz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY