Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas ) Fillets

Edible films and coatings in seafood preservation: A review

(2018) Samira Dehghani et al.   FOOD CHEMISTRY

Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets

(2017) Mohammed S. Alsaggaf et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

(2017) Żaneta Król et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets

(2017) Qiu Qin Zhang et al.   JOURNAL OF FOOD SCIENCE

Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage

(2017) Yesim Ozogul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

(2017) Abdo Hassoun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An Investigation on Quality of Japanese Sea Bass (Lateolabrax japonicas ) Using Chitosan Assisted with Origanum vulgare Oil and Allicin

(2016) Tingting Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature

(2016) Lihua Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

(2015) Mojtaba Raeisi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sodium alginate coating enriched with horsemint (Mentha longifolia) essential oil on the quality of bighead carp fillets during storage at 4°C

(2015) Ramin Heydari et al.   Food Science & Nutrition

Antioxidant, antimicrobial and synergistic activities of tea polyphenols

(2014) R.K. Koech et al.   INTERNATIONAL JOURNAL OF INFECTIOUS DISEASES

Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation

(2014) Mohammad Sedigh Jasour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

(2014) Irene Albertos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Use of Antimicrobial Films and Edible Coatings Incorporating Chemical and Biological Preservatives to Control Growth ofListeria monocytogeneson Cold Smoked Salmon

(2014) Hudaa Neetoo et al.   Biomed Research International

Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas)

(2013) Luyun Cai et al.   Food and Bioprocess Technology

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

(2013) Jin Zhao et al.   FOOD CHEMISTRY

Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea)

(2013) Hongming Su et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

(2012) Tingting Li et al.   FOOD CHEMISTRY

Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives

(2012) Tingting Li et al.   FOOD CHEMISTRY

Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus)

(2012) Fei Lu et al.   Journal of Aquatic Food Product Technology

Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures

(2012) Begoña Alfaro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball

(2011) Shumin Yi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane

(2010) Shu-min Yi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets

(2010) Fei Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

(2009) Fei Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY