Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products

(2021) Nikheel Bhojraj Rathod et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Clean Label Alternatives in Meat Products

(2021) Gonzalo Delgado-Pando et al.   Foods

Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets

(2021) S.I. Ekonomou et al.   FOOD MICROBIOLOGY

Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing

(2020) S.I. Ekonomou et al.   Innovative Food Science & Emerging Technologies

Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

(2020) Md. Abdul Baten et al.   Food Science & Nutrition

Loss and waste in fish value chains: A review of the evidence from low and middle-income countries

(2020) Froukje Kruijssen et al.   Global Food Security-Agriculture Policy Economics and Environment

Adulteration of aquafeed with melamine and melamine‐formaldehyde chemicals; Ex situ study of impact on haematology and antioxidant systems in Clarias gariepinus

(2020) Stanley C. Iheanacho et al.   AQUACULTURE RESEARCH

Development of a freshness indicator for monitoring the quality of beef during storage

(2019) Eun-Joo Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

(2018) Chongtham Nirmala et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C

(2017) Romdhane Karoui et al.   JOURNAL OF AOAC INTERNATIONAL

Inhibition of Shewanella spp. growth by Syzygium australe and Syzygium luehmannii extracts: natural methods for the prevention of fish spoilage

(2017) Shweta Murhekar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Essential oils for antimicrobial and antioxidant applications in fish and other seafood products

(2017) Abdo Hassoun et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques

(2016) Abdo Hassoun et al.   FOOD CHEMISTRY

Fish spoilage bacterial growth and their biogenic amine accumulation: Inhibitory effects of olive by-products

(2016) Esmeray Kuley et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Health benefits of seafood; Is it just the fatty acids?

(2013) Elizabeth K. Lund   FOOD CHEMISTRY

Effect of Ascorbic Acid Utilization on Cold Smoked Fish Quality (Oncorhynchus mykiss) during Process and Storage

(2013) Aydin KILIC et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid againstShigellaSpecies

(2013) Ye-Won In et al.   JOURNAL OF FOOD SAFETY

Increasing Vitamin C Content in Plant Foods to Improve Their Nutritional Value—Successes and Challenges

(2013) Daniel Gallie   Nutrients

Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage

(2012) S. P. Aubourg et al.   GRASAS Y ACEITES

Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview

(2010) Dai-Hung Ngo et al.   FOOD RESEARCH INTERNATIONAL

An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment

(2008) Parastoo Pourashouri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY