The Combined Efficacy of Superchilling and High CO2 Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab (Portunus trituberculatus)

Shelf life of snow crab clusters (Chionoecetes opilio) stored at 0 and 4 °C

(2016) Grete Lorentzen et al.   FOOD CONTROL

Energy response of swimming crab Portunus trituberculatus to thermal variation: Implication for crab transport method

(2015) Yunliang Lu et al.   AQUACULTURE

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

(2015) Chantira Wongwichian et al.   FOOD CHEMISTRY

The effects of Aloe vera (Aloe barbadensis) coating on the quality of shrimp during cold storage

(2015) Nafiseh Soltanizadeh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (Coryphaena hippurus) fillets

(2015) Concetta Maria Messina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis

(2015) Huan Cheng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Determination of the shelf life of cluster of the red king crab (Paralithodes camtschaticus) during chilled storage

(2014) Grete Lorentzen et al.   FOOD CONTROL

TBARS predictive models of pork sausages stored at different temperatures

(2013) Fan Wenjiao et al.   MEAT SCIENCE

Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C

(2012) Hui Hong et al.   FOOD CHEMISTRY

Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

(2012) A. Al-Nehlawi et al.   MEAT SCIENCE

Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions

(2011) Patrícia Anacleto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

(2007) A.S. Duun et al.   FOOD CHEMISTRY