Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes

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

(2012) Tingting Li et al.   FOOD CHEMISTRY

The Effects of Sodium Alginate on Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets Stored at 4 ± 2°C

(2012) Ali Hamzeh et al.   Journal of Aquatic Food Product Technology

Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score

(2012) Ce Shi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage

(2011) Lina Zhang et al.   FOOD CONTROL

Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets

(2010) Jingyun Duan et al.   FOOD CHEMISTRY

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

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

Effect of reduced oxygen atmosphere and sodium acetate treatment on the microbial quality changes of seer fish (Scomberomorus commerson) steaks stored in ice

(2010) C.O. Mohan et al.   FOOD MICROBIOLOGY

Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review

(2009) Ismail Al Bulushi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C

(2009) Jamilah Bakar 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

Biogenic amines formation in seer fish (Scomberomorus commerson) steaks packed with O2 scavenger during chilled storage

(2009) C.O. Mohan et al.   FOOD RESEARCH INTERNATIONAL

Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4°C)

(2008) Fatih Özogul et al.   FOOD CHEMISTRY

Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

(2008) G OZYURT et al.   FOOD CHEMISTRY