Chemical Changes Related to Loss of Quality in Pacific White Shrimp (Litopenaeus vannamei) during Chilled Storage under Slurry Ice Conditions

The polysaccharides from porphyra yezoensis suppress the denaturation of bighead carp myofibrillar protein

(2014) Long-Fa Jiang   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging

(2010) Marianna Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ice slurry applications

(2010) M. Kauffeld et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

(2009) Nilesh Prakash Nirmal et al.   FOOD CHEMISTRY

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

(2008) D. Bahuaud et al.   FOOD CHEMISTRY

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

(2008) Helene Godiksen et al.   FOOD CHEMISTRY

Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

(2008) Nalan Gokoglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Shelf life of several marine fish species of Bangladesh during ice storage

(2008) Md. Shaheed Reza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhanced quality and safety during on-board chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank

(2007) Jorge Barros-Velázquez et al.   FOOD CHEMISTRY

Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (−1.5°C)

(2007) Alicia Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY