Related references
Note: Only part of the references are listed.Effect of Kiam (Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince
Sajid Maqsood et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)
D. A. Pereira de Abreu et al.
FOOD RESEARCH INTERNATIONAL (2010)
DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing
Valeria Tironi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): Effect of antioxidant composition supplied in the diet
Jaime Ortiz et al.
FOOD CHEMISTRY (2009)
Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants
Isabel Medina et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss)
Caroline P. Baron et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon (Oncorhynchus kisutch)
Alicia Rodriguez et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)
Integral utilisation of barley husk for the production of food additives
Jose M. Cruz et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Bioactive packaging: turning foods into healthier foods through biomaterials
Amparo Lopez-Rubio et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Natural antioxidants from herbs and spices
Nedyalka V. Yanishlieva et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
α-tocopherol oxidation in fish muscle during chilling and frozen storage
M Pazos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
M Pazos et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus)
SP Aubourg et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice
C Alasalvar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effects of emerging food processing techniques on the packaging materials
BF Ozen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2001)
Natural antioxidants from residual sources
A Moure et al.
FOOD CHEMISTRY (2001)
Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage
HHF Refsgaard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)