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

Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance, flesh quality and liver histology of Japanese seabass (Lateolabrax japonicus)

(2012) Liang Hu et al.   AQUACULTURE

Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)

(2012) Lifang Feng 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

Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)

(2012) Jianying Huang et al.   JOURNAL OF FOOD SCIENCE

Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

(2011) Gülsün Özyurt et al.   Food and Bioprocess Technology

Applications of Chitosan in the Seafood Industry and Aquaculture: A Review

(2011) Alireza Alishahi et al.   Food and Bioprocess Technology

Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus)

(2011) Angel B. Encarnacion et al.   FOOD CHEMISTRY

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

Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei

(2011) Angel B. Encarnacion et al.   FOOD RESEARCH INTERNATIONAL

Chilled storage of golden gray mullet (Liza aurata)

(2011) Z.-A. Bahmani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C

(2010) Gonca Alak et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

(2010) Karola Böhme et al.   Food and Bioprocess Technology

Ergothioneine protects against neuronal injury induced by cisplatin both in vitro and in vivo

(2010) Tuzz-Ying Song et al.   FOOD AND CHEMICAL TOXICOLOGY

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0°C

(2010) Xuepeng Li et al.   FOOD CHEMISTRY

Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats

(2010) Huynh ND Bao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan

(2009) Rong Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

(2008) Maria Vargas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats

(2008) Huynh N. D. Bao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY