Related references
Note: Only part of the references are listed.Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta)
Toni Apang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
Chongtham Baru Singh et al.
WASTE AND BIOMASS VALORIZATION (2018)
Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage
Pornpimol Sriket et al.
JOURNAL OF CHEMISTRY (2018)
Chilled Storage of Pangasianodon hypophthalmus Fillets Coated with Plant Oil Incorporated Alginate Gels: Effect of Clove Leaf, Clove Bud, Rosemary and Thyme Oils
B. Madhusudana Rao et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2017)
Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation
Aria Babakhani et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples
Ana Augusto et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli
Daniela Sumczynski et al.
FOOD CHEMISTRY (2015)
Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation
Ce Shi et al.
FOOD CONTROL (2014)
In vitro antioxidant properties of crude extracts and compounds from brown algae
Elena M. Balboa et al.
FOOD CHEMISTRY (2013)
Carcass traits of two marketable size classes of Pangasius pangasius (Hamilton, 1822)
B. B. Sahu et al.
JOURNAL OF APPLIED ICHTHYOLOGY (2013)
Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices
Yaowapa Thiansilakul et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage
Tingting Li et al.
FOOD CHEMISTRY (2012)
Haemoglobin-mediated lipid oxidation in the fish muscle: A review
Sajid Maqsood et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts
Aroa Lopez et al.
FOOD CHEMISTRY (2011)
Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods
Shilpi Gupta et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
Sajid Maqsood et al.
FOOD CHEMISTRY (2010)
Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata). Effect of rosemary (Rosmarinus officinalis L.) extract
Valeria A. Tironi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
Tao Wang et al.
FOOD CHEMISTRY (2009)
Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi
Amjad Khansaheb Balange et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (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)
Effect of O2 scavenger on the shelf-life of caff ish (Pangasius sutchi) steaks during chilled storage
Chitradurga Mohan et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Bioactive components of caper (Capparis spinosa L.) from Sicily and antioxidant effects in a red meat simulated gastric digestion
L. Tesoriere et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
Jin-Yuarn Lin et al.
FOOD CHEMISTRY (2007)
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
Kriengsak Thaipong et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Cellular and in vivo hepatotoxicity caused by green tea phenolic acids and catechins
G Galati et al.
FREE RADICAL BIOLOGY AND MEDICINE (2006)
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties
M Mitsumoto et al.
MEAT SCIENCE (2005)
Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method
E Gonzalez-Fandos et al.
FOOD CONTROL (2005)
Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand
M Chaijan et al.
FOOD RESEARCH INTERNATIONAL (2004)
The antibacterial effect of a polyhydroxylated fucophlorethol from the marine brown alga, Fucus vesiculosus
E Sandsdalen et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2003)