Related references
Note: Only part of the references are listed.Can oligomeric proanthocyanidins interfere with UHPLC analysis of spermidine in nutritional supplements?
Sabrina P. K. van den Oever et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Chemometric Differentiation of Sole and Plaice Fish Fillets Using Three Near-Infrared Instruments
Nicola Cavallini et al.
FOODS (2022)
Discrimination between Wild and Farmed Sea Bass by Using New Spectrometry and Spectroscopy Methods
Giovanna Esposito et al.
FOODS (2022)
Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems
Ruoyi Hao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Near Infrared Reflectance Spectroscopy Coupled to Chemometrics as a Cost-Effective, Rapid, and Non-Destructive Tool for Fish Fraud Control: Monitoring Source, Condition, and Nutritional Value of Five Common Whitefish Species
Diogo B. Goncalves et al.
JOURNAL OF AOAC INTERNATIONAL (2021)
Differentiation between Fresh and Thawed Cephalopods Using NIR Spectroscopy and Multivariate Data Analysis
Francesco Pennisi et al.
FOODS (2021)
Evaluation of Portable Sensor and Spectroscopic Devices for Seafood Decomposition Determination
Betsy Jean Yakes et al.
FOOD ANALYTICAL METHODS (2021)
Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument
Sarah Curro et al.
FOODS (2021)
Emerging Techniques for Differentiation of Fresh and Frozen-Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques
Abdo Hassoun et al.
MOLECULES (2020)
Authentication and identification of adulterants in virgin coconut oil using ATR/FTIR in tandem with DD-SIMCA one class modeling
Marina De Gea Neves et al.
TALANTA (2020)
Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics
Sergio Ghidini et al.
FOOD CHEMISTRY (2019)
Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics
Jiaojiao Zhou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
Leilei Wu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Study of sensitivity evaluation on ridgetail white prawn (Exopalaemon carinicauda) quality examination methods
Haonan Zheng et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Ridgetail White Prawn (Exopalaemon carinicauda) K Value Predicting Method by Using Electronic Nose Combined with Non-linear Data Analysis Model
Chenning Shao et al.
FOOD ANALYTICAL METHODS (2018)
Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods
Mina K. Kim et al.
FOOD CHEMISTRY (2018)
Handheld NIR device: A non-targeted approach to assess authenticity of fish fillets and patties
Silvia Grassi et al.
FOOD CHEMISTRY (2018)
Study of golden pompano (Trachinotus ovatus) freshness forecasting method by utilising Vis/NIR spectroscopy combined with electronic nose
Xianfei Zhang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Electronic nose system fabrication and application in large yellow croaker (Pseudosciaena crocea) fressness prediction
Huang Zhiyi et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp (Cyprinus carpio) during refrigerated storage
Yuemei Zhang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Assessment of the textural variation of iced stored Anabas testudineus (Bloch, 1792) muscle tissue with emphasis on their collagen and myofibrillar protein content
Treesa Varghese et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Design of A Portable Electronic Nose system and Application in K Value Prediction for Large Yellow Croaker (Pseudosciaena crocea)
Jian Li et al.
FOOD ANALYTICAL METHODS (2016)
Effect of an icing medium containing the alga Fucus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis)
Jose M. Miranda et al.
FOOD CONTROL (2016)
Biogenic amines in seafood: a review
K. B. Biji et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C
Foteini F. Parlapani et al.
FOOD MICROBIOLOGY (2015)
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)
Prediction of chemical composition and geographical origin traceability of Chinese export tilapia fillets products by near infrared reflectance spectroscopy
Yuan Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings
Gulsun Ozyurt et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
The Quality Changes of Songpu Mirror Carp (Cyprinus carpio) during Partial Freezing and Chilled Storage
Han Lu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
NIR Spectroscopy and Imaging Techniques for Evaluation of Fish Quality-A Review
Dan Liu et al.
APPLIED SPECTROSCOPY REVIEWS (2013)
Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses
Gregor Fiechter et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2013)
Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen-thawed fish samples
Matteo Ottavian et al.
JOURNAL OF FOOD ENGINEERING (2013)
Technical Note Near infrared spectroscopic authentication of seafood
Nada O'Brien et al.
JOURNAL OF NEAR INFRARED SPECTROSCOPY (2013)
Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
Jun-Hu Cheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Evolution of volatile odorous compounds during the storage of European seabass (Dicentrarchus labrax)
Francois Leduc et al.
FOOD CHEMISTRY (2012)
Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax)
Matteo Ottavian et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladius L)
Luca Fasolato et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2012)
Preservative effect of an organic acid-icing system on chilled fish lipids
Bibiana Garcia-Soto et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2011)
Volatile compounds in ground beef subjected to high pressure processing: A comparison of dynamic headspace and solid-phase microextraction
Ana Rivas-Canedo et al.
FOOD CHEMISTRY (2011)
Optimization of a Dynamic Headspace - Thermal Desorption - Gas Chromatography/Mass Spectrometry procedure for the determination of furfurals in vinegars
Simona Manzini et al.
TALANTA (2011)
Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C
S. F. Mexis et al.
FOOD MICROBIOLOGY (2009)
Some aspects of dynamic headspace analysis of volatile components in honey
Ana Cristina Soria et al.
FOOD RESEARCH INTERNATIONAL (2008)
Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review
Haibo Huang et al.
JOURNAL OF FOOD ENGINEERING (2008)
The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice
Masoud Rezaei et al.
FOOD CHEMISTRY (2007)
Determination of volatile compounds to characterize fish spoilage using headspace/mass spectrometry and solid-phase microextraction/gas chromatography/mass spectrometry
G Duflos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Optimization of solvent extraction and direct transmethylation methods for the analysis of egg yolk lipids
Matthias Schreiner
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2006)
Rapid near infrared spectroscopic method for the detection of spoilage in rainbow trout (Oncorhynchus mykiss) fillet
MS Lin et al.
JOURNAL OF FOOD SCIENCE (2006)
Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice
S Chytiri et al.
JOURNAL OF FOOD PROTECTION (2004)
Formation of selected biogenic amines in carp meat
M Krízek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Visible/near-infrared spectroscopy: A new tool for the evaluation of fish freshness?
H Nilsen et al.
JOURNAL OF FOOD SCIENCE (2002)
Share Paper
