Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at −18 °C by chitosan coating incorporated with citric acid or licorice extract

Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers

(2015) Nuno M.F. Soares et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract

(2014) Xujian Qiu et al.   FOOD CHEMISTRY

Bioactivity and Potential Health Benefits of Licorice

(2013) Tzu-Chien Kao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil

(2013) Seyed Mahdi Ojagh et al.   Journal of Aquatic Food Product Technology

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract

(2013) Jiang Jiang et al.   JOURNAL OF FOOD SCIENCE

The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers

(2012) Yesim Ozogul et al.   Food and Bioprocess Technology

Antioxidant Properties of Chitosan Coatings on Frozen Atlantic Salmon Fillet Portions

(2012) M. D. Hammond et al.   Journal of Aquatic Food Product Technology

EVALUATION OF ESSENTIAL OILS AS A GLAZING MATERIAL FOR FROZEN RAINBOW TROUT (ONCORHYNCHUS MYKISS ) FILLET

(2012) ÖZLEM EMİR ÇOBAN   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Lipid stability during the frozen storage of fillets from silver catfish exposedin vivoto the essential oil ofLippia alba(Mill.) NE Brown

(2012) Ana Paula L Veeck et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar)

(2011) Laura Rodriguez-Turienzo et al.   Innovative Food Science & Emerging Technologies

Antioxidant and Radical Scavenging Activity of Aerial Parts and Roots of Turkish Liquorice (Glycyrrhiza Glabra L.)

(2010) Hatice Serbetci Tohma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

(2009) Jingyun Duan et al.   FOOD CHEMISTRY

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

Chemical analysis of the Chinese herbal medicine Gan-Cao (licorice)

(2008) Qingying Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Can essential fatty acids reduce the burden of disease(s)?

(2008) Undurti N Das   Lipids in Health and Disease

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

(2008) Huiyun Zhang et al.   MEAT SCIENCE