The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel

Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life

(2022) Duried Alwazeer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Combating Oxidative Stress and Inflammation in COVID-19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives

(2021) Duried Alwazeer et al.   Oxidative Medicine and Cellular Longevity

Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese

(2020) Duried Alwazeer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries

(2020) Duried Alwazeer   FOOD RESEARCH INTERNATIONAL

Control of biogenic amine production and bacterial growth in fish and seafood products using phytochemicals as biopreservatives: A review

(2020) Abderrahmane Houicher et al.   Food Bioscience

Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a Companion Tool for Measuring the Antioxidant Activity

(2018) Duried ALWAZEER et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

(2016) Noreddine Benkerroum   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Inhibition effects of carvacrol on biogenic amines formation by common food-borne pathogens in histidine decarboxylase broth

(2015) Fatih Özogul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic Changes in Klebsiella oxytoca in Response to Low Oxidoreduction Potential, as Revealed by Comparative Proteomic Profiling Integrated with Flux Balance Analysis

(2014) Y. Zhu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Hydrogen safety: The road toward green technology

(2013) Yousef S.H. Najjar   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

Effects of Modified Atmosphere Packaging with Various Carbon Dioxide Composition on Biogenic Amines Formation in Indian Mackerel (Rastrelliger kanagurta) stored at 5 ± 1°C

(2013) Chong Cheong Yew et al.   PACKAGING TECHNOLOGY AND SCIENCE

Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration

(2012) Ali Yassoralipour 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

Control of Biogenic Amines in Food-Existing and Emerging Approaches

(2010) Aishath Naila et al.   JOURNAL OF FOOD SCIENCE

Combined effect of MAP and active compounds on fresh blue fish burger

(2009) M.A. Del Nobile et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Explosion characteristics of hydrogen–nitrogen–air mixtures at elevated pressures and temperatures

(2008) C TANG et al.   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

Influence of Dissolved Gases and Heat Treatments on the Oxidative Degradation of Polyunsaturated Fatty Acids Enriched Dairy Beverage

(2008) Hélène J. Giroux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY