相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
Hui-Erh Chai et al.
FOOD CONTROL (2021)
Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat
Feng Liang et al.
FOOD HYDROCOLLOIDS (2020)
Tenderness and histochemistry of muscle tissues from Eriocheir sinensis
Long Zhang et al.
FOOD BIOSCIENCE (2020)
Nutritional qualities of normal and precocious adult male Chinese mitten crabs (Eriocheir sinensis)
Haoran Wu et al.
AQUACULTURE RESEARCH (2019)
Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review
Chuang Pan et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
On the origin of thaw loss: Relationship between freezing rate and protein denaturation
Yuemei Zhang et al.
FOOD CHEMISTRY (2019)
Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
Jing Shi et al.
FOOD CHEMISTRY (2019)
Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages
Luis Marangoni Junior et al.
FOOD RESEARCH INTERNATIONAL (2019)
Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system
Xiaorong Deng et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Emerging and potential technologies for facilitating shrimp peeling: A review
Tem Thi Dang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology
Cao Rong et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Myofibrillar protein oxidation affects filament charges, aggregation and water-holding
Yulong Bao et al.
MEAT SCIENCE (2018)
Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat
M. A. Martinez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab
Bowen Sun et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Effect of high pressure on fish meat quality - A review
Fabiano Alves de Oliveira et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
Hongsheng Chen et al.
MEAT SCIENCE (2016)
Changes in the quality of superchilled rabbit meat stored at different temperatures
Yang Lan et al.
MEAT SCIENCE (2016)
The evaluation of the three edible tissues of dead adult Chinese mitten crabs (Eriocheir sinensis) freshness in harvest season, based on the analysis of TVBN and biogenic amine
Xiaozhen Yang et al.
SPRINGERPLUS (2016)
Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions
Isabel Sanchez-Alonso et al.
FOOD CHEMISTRY (2014)
The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi
Qian Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon)
Barjinder Pal Kaur et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle
Junjie Yi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage
J. Bindu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
V. Briones-Labarca et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Mathematical modeling of the heat transfer process and protein denaturation during the thermal treatment of Patagonian marine crabs
Jimena Bernadette Dima et al.
JOURNAL OF FOOD ENGINEERING (2012)
Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphere packaging on cod (Gadus morhua) during superchilled storage
Maria Gudjonsdottir et al.
FOOD RESEARCH INTERNATIONAL (2011)
Protein oxidation in muscle foods: A review
Marianne N. Lund et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)
Nuray Erkan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
M. D. Hernandez et al.
FOOD CHEMISTRY (2009)
Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures
Yanshun Xu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage
M. Cruz-Romero et al.
FOOD CONTROL (2008)
Effect of high pressure treatment on the quality of rainbow trout (Oncorhynchus mykiss) and mahi mahi (Coryphaena hippurus)
Y. Yagiz et al.
JOURNAL OF FOOD SCIENCE (2007)
Quality changes during superchilled storage of cod (Gadus morhua) fillets
A. S. Duun et al.
FOOD CHEMISTRY (2007)