These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 18236688)

  • 1. Application of antimicrobial ice for extending shelf life of fish.
    Oral N; Gülmez M; Vatansever L; Güven A
    J Food Prot; 2008 Jan; 71(1):218-22. PubMed ID: 18236688
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice.
    Cakli S; Kilinc B; Cadun A; Dincer T; Tolasa S
    Crit Rev Food Sci Nutr; 2006; 46(7):519-27. PubMed ID: 16954060
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of gutting on microbial loads, sensory properties, and volatile and biogenic amine contents of European hake (Merluccius merluccius var. mediterraneus) stored in ice.
    Baixas-Nogueras S; Bover-Cid S; Veciana-Nogués MT; Vidal-Carou MC
    J Food Prot; 2009 Aug; 72(8):1671-6. PubMed ID: 19722399
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres.
    Skírnisdóttir S; Knobloch S; Lauzon HL; Ólafsdóttir A; Steinþórsson P; Bergsten P; Marteinsson VÞ
    Food Microbiol; 2021 Aug; 97():103723. PubMed ID: 33653532
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage.
    Bensid A; Ucar Y; Bendeddouche B; Özogul F
    Food Chem; 2014 Feb; 145():681-6. PubMed ID: 24128531
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus).
    Campos CA; Rodríguez O; Losada V; Aubourg SP; Barros-Velázquez J
    Int J Food Microbiol; 2005 Aug; 103(2):121-30. PubMed ID: 16083815
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets.
    Kostaki M; Giatrakou V; Savvaidis IN; Kontominas MG
    Food Microbiol; 2009 Aug; 26(5):475-82. PubMed ID: 19465243
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
    Lyhs U; Lahtinen J; Schelvis-Smit R
    Food Microbiol; 2007 Aug; 24(5):508-16. PubMed ID: 17367684
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 degrees C.
    Mexis SF; Chouliara E; Kontominas MG
    Food Microbiol; 2009 Sep; 26(6):598-605. PubMed ID: 19527835
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of chilling methods on the quality of sardines (Sardina pilchardus).
    García R; Careche M
    J Food Prot; 2002 Jun; 65(6):1024-32. PubMed ID: 12092716
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of herbal essential oils used to extend the shelf life of freshwater-reared Asian sea bass fish (Lates calcarifer).
    Harpaz S; Glatman L; Drabkin V; Gelman A
    J Food Prot; 2003 Mar; 66(3):410-7. PubMed ID: 12636293
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation.
    Gómez-Estaca J; López de Lacey A; López-Caballero ME; Gómez-Guillén MC; Montero P
    Food Microbiol; 2010 Oct; 27(7):889-96. PubMed ID: 20688230
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.
    Pantazi D; Papavergou A; Pournis N; Kontominas MG; Savvaidis IN
    Food Microbiol; 2008 Feb; 25(1):136-43. PubMed ID: 17993387
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Shelf-life extension of refrigerated Mediterranean mullet (Mullus surmuletus) using modified atmosphere packaging.
    Pournis N; Papavergou A; Badeka A; Kontominas MG; Savvaidis IN
    J Food Prot; 2005 Oct; 68(10):2201-7. PubMed ID: 16245730
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod (Gadus morhua L.) from capture-based-aquaculture in Greenland.
    Sørensen JS; Bøknæs N; Mejlholm O; Dalgaard P
    Food Microbiol; 2020 Jun; 88():103405. PubMed ID: 31997761
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of ozone pretreatment on fish storage life at low temperatures.
    Gelman A; Sachs O; Khanin Y; Drabkin V; Glatman L
    J Food Prot; 2005 Apr; 68(4):778-84. PubMed ID: 15830670
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product.
    Giatrakou V; Ntzimani A; Savvaidis IN
    J Food Prot; 2010 Apr; 73(4):663-9. PubMed ID: 20377954
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Use of electrolyzed water ice for preserving freshness of pacific saury (Cololabis saira).
    Kim WT; Lim YS; Shin IS; Park H; Chung D; Suzuki T
    J Food Prot; 2006 Sep; 69(9):2199-204. PubMed ID: 16995524
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relation of biogenic amines with microbial and sensory changes of whole and filleted freshwater rainbow trout (Onchorynchus mykiss) stored on ice.
    Chytiri S; Paleologos E; Savvaidis I; Kontominas MG
    J Food Prot; 2004 May; 67(5):960-5. PubMed ID: 15151234
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
    Chouliara E; Karatapanis A; Savvaidis IN; Kontominas MG
    Food Microbiol; 2007 Sep; 24(6):607-17. PubMed ID: 17418312
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.