Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

Application of Antimicrobial Ice for Extending Shelf Life of Fish

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The Effects of Essential Oils Addition on the Quality of Wild and Farmed Sea Bream (Sparus aurata) Stored in Ice

(2011) Mourad Attouchi et al.   Food and Bioprocess Technology

Effects of rosemary and sage tea extract on biogenic amines formation of sardine (Sardina pilchardus) fillets

(2011) Fatih Özogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

(2010) Karola Böhme et al.   Food and Bioprocess Technology

Effect of Green Tea Extract in Combination with Ascorbic Acid on the Retardation of Melanosis and Quality Changes of Pacific White Shrimp During Iced Storage

(2010) Nilesh Prakash Nirmal et al.   Food and Bioprocess Technology

Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface

(2009) Sureerat Phuvasate et al.   FOOD CONTROL

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

(2009) Vilma Quitral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

(2007) Wenjiao Fan 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