Related references
Note: Only part of the references are listed.Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance, flesh quality and liver histology of Japanese seabass (Lateolabrax japonicus)
Liang Hu et al.
AQUACULTURE (2013)
Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage
Gulsun Ozyurt et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Applications of Chitosan in the Seafood Industry and Aquaculture: A Review
Alireza Alishahi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)
Lifang Feng et al.
FOOD CHEMISTRY (2012)
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
Tingting Li et al.
FOOD CONTROL (2012)
Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei
Angel B. Encarnacion et al.
FOOD RESEARCH INTERNATIONAL (2012)
Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus)
Fei Lu et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2012)
Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)
Jianying Huang et al.
JOURNAL OF FOOD SCIENCE (2012)
Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 degrees C
Gonca Alak et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting
Karola Boehme et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Biochemical intervention of ergothioneine-rich edible mushroom (Flammulina velutipes) extract inhibits melanosis in crab (Chionoecetes japonicus)
Angel B. Encarnacion et al.
FOOD CHEMISTRY (2011)
Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C
Xuepeng Li et al.
FOOD CHEMISTRY (2011)
Chilled storage of golden gray mullet (Liza aurata)
Z. -A. Bahmani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Ergothioneine protects against neuronal injury induced by cisplatin both in vitro and in vivo
Tuzz-Ying Song et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Seyed Mahdi Ojagh et al.
FOOD CHEMISTRY (2010)
Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats
Huynh N. D. Bao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan
Rong Cao et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Recent advances in edible coatings for fresh and minimally processed fruits
Maria Vargas et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats
Huynh N. D. Bao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Dietary sources and antioxidant effects of ergothioneine
Janine Ey et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage
S Sathivel
JOURNAL OF FOOD SCIENCE (2005)
Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus)
R Ginés et al.
FOOD QUALITY AND PREFERENCE (2004)
Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod
YJ Jeon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Modified atmosphere packaging of filleted rainbow trout
B Giménez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature
S Baixas-Nogueras et al.
JOURNAL OF FOOD SCIENCE (2001)
Share Paper
