Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

(2013) Abdelkader Bensid et al.   FOOD CHEMISTRY

Zataria multifloraBoiss essential oil and sodium acetate: how they affect shelf life of vacuum-packaged trout burgers

(2013) Ali Ehsani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of temperature and relative humidity on the immobilized lactoperoxidase system in a functional chitosan film

(2012) Mohamed Cissé et al.   FOOD HYDROCOLLOIDS

Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage

(2011) Y. Etemadian et al.   FOOD CHEMISTRY

Antimicrobial Activity of Biodegradable Polysaccharide and Protein-Based Films Containing Active Agents

(2011) Kuorwel K. Kuorwel et al.   JOURNAL OF FOOD SCIENCE

Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus

(2011) Yafu Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Microbiological, Chemical, Sensory, Color, and Textural Changes of Rainbow Trout Fillets Treated with Sodium Acetate, Sodium Lactate, Sodium Citrate, and Stored at 4°C

(2009) Berna Kilinc et al.   Journal of Aquatic Food Product Technology

Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films

(2009) Fatih Y.G. Yener et al.   JOURNAL OF FOOD SCIENCE

Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

(2008) S. Kykkidou et al.   FOOD CHEMISTRY

Bioactive packaging technologies for extended shelf life of meat-based products

(2007) Véronique COMA   MEAT SCIENCE