Properties of Salted Shrimp Paste (Kapi) fromAcetes vulgarisas Affected by Postmortem Storage Prior to Salting

Autolysis of krill protein from North Pacific krill Euphausia pacifica during protein recovery via isoelectric solubilization/precipitation

(2014) Le-Chang Sun et al.   FISHERIES SCIENCE

Umami Taste Components and Their Sources in Asian Foods

(2013) P. Hajeb et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

(2012) Sirima Takeungwongtrakul et al.   FOOD CHEMISTRY

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

(2012) Chodsana Sriket et al.   FOOD CHEMISTRY

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

(2012) Nandhsha Faithong et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Contribution of enterococci to the volatile profile of slightly-fermented sausages

(2010) M.L. Latorre-Moratalla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

(2009) Nandhsha Faithong et al.   FOOD CHEMISTRY

Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation

(2008) Ernestina M. Peralta et al.   FOOD CHEMISTRY

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY