Related references
Note: Only part of the references are listed.Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea)
Chuhan Bian et al.
ULTRASONICS SONOCHEMISTRY (2022)
Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods
D. Sylvain Dabade et al.
FOOD CONTROL (2021)
The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage
Wangli Dai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Effects of Freeze-Thaw Cycles on Water Migration, Microstructure and Protein Oxidation in Cuttlefish
Ying Lv et al.
FOODS (2021)
The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris)
Oscar Martinez-Alvarez et al.
FOOD CONTROL (2020)
Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time
Lucia Gomez-Limia et al.
FOODS (2020)
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life
Dino Miraglia et al.
FOODS (2020)
Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)
Juan Calanche et al.
FOOD RESEARCH INTERNATIONAL (2019)
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
Hui Hong et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus)
Gioacchino Bono et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)
Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach
Charles Odilichukwu R. Okpala et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (i) during storage
Gioacchino Bono et al.
FOOD CHEMISTRY (2016)
Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons
Charles Odilichukwu R. Okpala et al.
FOOD & NUTRITION RESEARCH (2016)
Isolation By Distance (IBD) signals in the deep-water rose shrimp Parapenaeus longirostris (Lucas, 1846) (Decapoda, Panaeidae) in the Mediterranean Sea
S. Lo Brutto et al.
MARINE ENVIRONMENTAL RESEARCH (2013)
Toward shrimp without chemical additives: A combined freezing-MAP approach
Gioacchino Bono et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Effect of temporal variation, gender and size on cuticle polyphenol oxidase activity in deep-water rose shrimp (Parapenaeus longirostris)
Gioacchino Bono et al.
FOOD CHEMISTRY (2010)
Stabilization and Characterization of a Heme-Oxy Reaction Intermediate in Inducible Nitric-oxide Synthase
Jesu S. Tejero et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2008)
Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
De-Wei Chen et al.
FOOD CHEMISTRY (2007)
Changes in amino acid and fatty acid composition during shelf-life of marinated fish
Ö Özden
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Seasonal patterns of nucleic acid concentrations and amino acid profiles of Parapenaeus longirostris (Crustacea, Decapoda):: relation to growth and nutritional condition
R Rosa et al.
HYDROBIOLOGIA (2005)
Free amino acids and biogenic amines in red and white muscle of tuna stored in controlled atmospheres
C Ruiz-Capillas et al.
AMINO ACIDS (2004)
Changes in free amino acids during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index
C Ruiz-Capillas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)