Related references
Note: Only part of the references are listed.Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
Dawei Yu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets
Mohammed S. Alsaggaf et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage
Gaofeng Yuan et al.
FOOD CONTROL (2016)
Biodegradable Chitosan Coating Incorporated with Black Pepper Essential Oil for Shelf Life Extension of Common Carp (Cyprinus carpio) during Refrigerated Storage
Marzieh Moosavi-Nasab et al.
JOURNAL OF FOOD PROTECTION (2016)
Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice
Sarai Chaparro-Hernandez et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets
Zahra Ramezani et al.
FOOD CONTROL (2015)
Biological effects of chitosan and its derivatives
Dai-Hung Ngo et al.
FOOD HYDROCOLLOIDS (2015)
COATING EFFECTS OF ORANGE AND POMEGRANATE PEEL EXTRACTS COMBINED WITH CHITOSAN NANOPARTICLES ON THE QUALITY OF REFRIGERATED SILVER CARP FILLET
Mehdi Zarei et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets
M. G. Volpe et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice
Sarai Chaparro-Hernandez et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract
Xujian Qiu et al.
FOOD CHEMISTRY (2014)
Effects of Chitosan Coating Containing Antioxidant of Bamboo Leaves on Qualitative Properties and Shelf Life of Silver Carp during Chilled Storage
Fan Wenjiao et al.
CZECH JOURNAL OF FOOD SCIENCES (2013)
Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy (Pagrus pagrus) Stored in Ice
K. Vatavali et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Shelf-Life Extension of Fish Samples by Using Enriched Chitosan Coating with Thyme Essential Oil
Bahareh Shabanpour et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2013)
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
Tingting Li et al.
FOOD CONTROL (2012)
Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage
C. O. Mohan et al.
FOOD HYDROCOLLOIDS (2012)
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Seyed Mahdi Ojagh et al.
FOOD CHEMISTRY (2010)
Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)
Bartolomeu W. S. Souza et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antimicrobial activity and physical properties of chitosan-tapioca starch based edible films and coatings
Maria B. Vasconez et al.
FOOD RESEARCH INTERNATIONAL (2009)
The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice
Wenjiao Fan et al.
FOOD CHEMISTRY (2008)
The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP
Rogerio Mendes et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts:: In vitro and in vivo studies
Alejandra G. Ponce et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts
M. Kosar et al.
FOOD CHEMISTRY (2007)
Understanding consumer attitudes on edible films and coatings: Focus group findings
Vicki Cheuk-Hang Wan et al.
JOURNAL OF SENSORY STUDIES (2007)
The effect of water extract of Sumac (Rhus coriaria L.) and lactic acid on decontamination and shelf life of raw broiler wings
M. Gulmez et al.
POULTRY SCIENCE (2006)
Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage
M Chaijan et al.
FOOD CHEMISTRY (2005)
Antibacterial effects of water-soluble low-molecular-weight chitosans on different microorganisms
DV Gerasimenko et al.
APPLIED BIOCHEMISTRY AND MICROBIOLOGY (2004)
Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout
S Chytiri et al.
FOOD MICROBIOLOGY (2004)
Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens
SM Nasar-Abbas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod
YJ Jeon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
