Effect of biodegradable film (lyophilised algaFucus spiralisand sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis)

Incorporation of Preservatives in Polylactic Acid Films for Inactivating Escherichia coli O157:H7 and Extending Microbiological Shelf Life of Strawberry Puree

(2016) TONY JIN et al.   JOURNAL OF FOOD PROTECTION

Edible Azorean macroalgae as source of rich nutrients with impact on human health

(2014) Lisete Paiva et al.   FOOD CHEMISTRY

High quality fish protein hydrolysates prepared from by-product material with Fucus vesiculosus extract

(2014) Sigrun M. Halldorsdottir et al.   Journal of Functional Foods

Enrichment of polyphenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size

(2013) Michelle S. Tierney et al.   FOOD CHEMISTRY

Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage

(2013) Bibiana García-Soto et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Valuable compounds in macroalgae extracts

(2012) Paula B. Andrade et al.   FOOD CHEMISTRY

Influence of pressurised liquid extraction and solid-liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae

(2012) Michelle S. Tierney et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff

(2012) L. Sansone et al.   JOURNAL OF FOOD ENGINEERING

Structural, mechanical and barrier properties of active PLA–antioxidant films

(2012) Majid Jamshidian et al.   JOURNAL OF FOOD ENGINEERING

Multifunctional bionanocomposite films of poly(lactic acid), cellulose nanocrystals and silver nanoparticles

(2011) E. Fortunati et al.   CARBOHYDRATE POLYMERS

Effect of a two-step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling

(2011) Minia Sanjuás-Rey et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

(2011) Minia Sanjuás Rey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant compounds in edible brown seaweeds

(2010) A. Rodríguez-Bernaldo de Quirós et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Preservative effect of an organic acid-icing system on chilled fish lipids

(2010) Bibiana García-Soto et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions

(2010) Tao Wang et al.   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

The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim (Lepidorhombus whiffiagonis)

(2008) Laura Pastoriza et al.   FOOD CHEMISTRY

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage

(2008) L ANTONIADASILVA et al.   FOOD MICROBIOLOGY

Dietary fiber and antioxidant capacity inFucus vesiculosusproducts

(2008) M. Elena Díaz-Rubio et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION