Related references
Note: Only part of the references are listed.Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C
Yuemei Zhang et al.
FOOD MICROBIOLOGY (2015)
Cold chain of chilled food in France
E. Derens-Bertheau et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2015)
Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat Products
Ana Paula Dutra Resem Brizio et al.
JOURNAL OF FOOD SCIENCE (2015)
Development and characterization of an enzymatic time-temperature indicator (TTI) based on Aspergillus niger lipase
Dan Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Lactic acid bacteria and their controversial role in fresh meat spoilage
Vasileios Pothakos et al.
MEAT SCIENCE (2015)
Microbiological and shelf life characteristics of eviscerated and vacuum packed freshwater catfish (Ompok pabda) during chill storage
P. K. Binsi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Predictive modeling and selection of TTI smart labels for monitoring the quality and shelf-life of frozen seafood
Marianna Giannoglou et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
Foteini F. Parlapani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Quality control in food supply chain management: An analytical model and case study of the adulterated milk incident in China
Chialin Chen et al.
INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS (2014)
Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packedminced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes
Meng Gui et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Fabrication and Characteristics of Microbial Time Temperature Indicators from Bio-Paste Using Screen Printing Method
Dong Yeol Choi et al.
PACKAGING TECHNOLOGY AND SCIENCE (2014)
Shelf life and textural properties of cooked-chilled black tiger prawns (Penaeus monodon) stored in vacuum pack or modified atmospheric packaging at 4 or 20 °C
Holly Young et al.
FOOD PACKAGING AND SHELF LIFE (2014)
Effects of chilled storage on quality of vacuum packed meagre fillets
Ismail Yuksel Genc et al.
JOURNAL OF FOOD ENGINEERING (2013)
Selection of an optimum pH-indicator for developing lactic acid bacteria-based time-temperature integrators (TTI)
Min Jung Kim et al.
JOURNAL OF FOOD ENGINEERING (2012)
TIME-TEMPERATURE INDICATOR TO MONITOR COLD CHAIN DISTRIBUTION OF FRESH SALMON (SALMO SALAR)
R. Simpson et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2012)
Temperature monitoring in meat supply chains
Verena Raab et al.
BRITISH FOOD JOURNAL (2011)
Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C
Xuepeng Li et al.
FOOD CHEMISTRY (2011)
Applicability of biological time temperature integrators as quality and safety indicators for meat products
M. Ellouze et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Development and characterization of a prototype of a lactic acid-based time-temperature indicator for monitoring food product quality
Chahattuche Wanihsuksombat et al.
JOURNAL OF FOOD ENGINEERING (2010)
Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice
Gulsun Ozyurt et al.
FOOD CHEMISTRY (2009)
Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat
Hariklia Vaikousi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
RFID smart tag for traceability and cold chain monitoring of foods: Demonstration in an intercontinental fresh fish logistic chain
E. Abad et al.
JOURNAL OF FOOD ENGINEERING (2009)
Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods
Hariklia Vaikousi et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)
Nucleotide degradation and biogenic amine formation of wild white grouper (Epinephelus aeneus) stored in ice and at chill temperature (4 °C)
Fatih Ozogul et al.
FOOD CHEMISTRY (2008)
Development and characterization of a new amylase type time-temperature indicator
Sun Yan et al.
FOOD CONTROL (2008)
Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna
Theofania Tsironi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Modelling pH evolution and lactic acid production in the growth medium of a lactic acid bacterium: Application to set a biological TTI
M. Ellouze et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Meat spoilage during distribution
George-John E. Nychas et al.
MEAT SCIENCE (2008)
Changes in the quality of abalone (Haliotis asinina Linnaeus) packaged under atmospheric air, vacuum and modified atmosphere
Romanee Sanguandeekul et al.
PACKAGING TECHNOLOGY AND SCIENCE (2008)
Food quality and safety -: consumer perception and public health concern
A Röhr et al.
FOOD CONTROL (2005)
Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature
M Dondero et al.
FOOD CHEMISTRY (2004)
Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets
S Arashisar et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Application of a TTI-based distribution management system for quality optimization of frozen vegetables at the consumer end
MC Giannakourou et al.
JOURNAL OF FOOD SCIENCE (2003)
Reliability of time temperature indicators under temperature abuse
E Shimoni et al.
JOURNAL OF FOOD SCIENCE (2001)