Effects on quality properties of smoked rainbow trout (Oncorhynchus mykiss) fillets of chitosan films enriched with essential oils

Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 °C)

(2012) Ali Günlü et al.   Food and Bioprocess Technology

The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)

(2010) Nuray Erkan   Food and Bioprocess Technology

The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in ice

(2010) Nuray Erkan et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

(2010) Bartolomeu W. S. Souza et al.   JOURNAL OF AGRICULTURAL AND 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

KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO “LAKERDA”

(2009) NURAY ERKAN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life

(2007) Asli Cadun et al.   FOOD CHEMISTRY

Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice

(2007) Nuray Erkan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY