155 related articles for article (PubMed ID: 36116017)
1. Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets.
Yang X; Lan W; Xie J
J Sci Food Agric; 2023 Jan; 103(2):900-907. PubMed ID: 36116017
[TBL] [Abstract][Full Text] [Related]
2. Inhibitory effects of chitosan grafted chlorogenic acid on antioxidase activity, and lipid and protein oxidation of sea bass (Lateolabrax japonicus) fillets stored at 4 °C.
Yang X; Lan W; Zhao X; Lang A; Xie J
J Sci Food Agric; 2022 Nov; 102(14):6236-6245. PubMed ID: 35502594
[TBL] [Abstract][Full Text] [Related]
3. Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass (Lateolabrax japonicus) during refrigerated storage.
Liu J; Lan W; Sun X; Xie J
J Food Sci; 2020 Aug; 85(8):2506-2515. PubMed ID: 32652561
[TBL] [Abstract][Full Text] [Related]
4. Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms.
Yang X; Lan W; Sun X
Int J Food Microbiol; 2024 Feb; 411():110540. PubMed ID: 38118358
[TBL] [Abstract][Full Text] [Related]
5. Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4°C by chitosan coating incorporated with citric acid or licorice extract.
Qiu X; Chen S; Liu G; Yang Q
Food Chem; 2014 Nov; 162():156-60. PubMed ID: 24874371
[TBL] [Abstract][Full Text] [Related]
6. Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage.
Lan W; Zhao Y; Liu J; Xie J
J Food Prot; 2022 May; 85(5):803-814. PubMed ID: 35202469
[TBL] [Abstract][Full Text] [Related]
7. Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets.
Lang A; Lan W; Gu Y; Wang Z; Xie J
J Sci Food Agric; 2023 Jan; 103(1):152-163. PubMed ID: 35848059
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage.
Lan W; Lang A; Zhou D; Xie J
Ultrason Sonochem; 2021 Dec; 81():105854. PubMed ID: 34861558
[TBL] [Abstract][Full Text] [Related]
10. The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract.
Ebadi Z; Khodanazary A; Hosseini SM; Zanguee N
Int J Biol Macromol; 2019 Oct; 139():94-102. PubMed ID: 31374270
[TBL] [Abstract][Full Text] [Related]
11. Immobilization of phlorotannins on nanochitin: A novel biopreservative for refrigerated sea bass (Lateolabrax japonicus) fillets.
Yu S; Duan M; Sun J; Jiang H; Zhao J; Tong C; Pang J; Wu C
Int J Biol Macromol; 2022 Mar; 200():626-634. PubMed ID: 35051506
[TBL] [Abstract][Full Text] [Related]
12. Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.
Bakry AM; Ma C; Xiong S; Yin T; Zhang B; Huang Q
J Sci Food Agric; 2019 Mar; 99(5):2158-2164. PubMed ID: 30302766
[TBL] [Abstract][Full Text] [Related]
13. Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) Fillets.
Nie X; Wang L; Wang Q; Lei J; Hong W; Huang B; Zhang C
J Food Sci; 2018 Jun; 83(6):1695-1700. PubMed ID: 29799117
[TBL] [Abstract][Full Text] [Related]
14. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS.
Vidal NP; Manzanos MJ; Goicoechea E; Guillén MD
J Sci Food Agric; 2017 Feb; 97(3):967-976. PubMed ID: 27225021
[TBL] [Abstract][Full Text] [Related]
15. Tartary Buckwheat Extract and Chitosan Coated Tilapia (Oreochromis Niloticus) Fillets Determine Their Shelf Life.
Yang X; Zhou Y; Wang B; Wang F; Han P; Li L
J Food Sci; 2019 Jun; 84(6):1288-1296. PubMed ID: 31120570
[TBL] [Abstract][Full Text] [Related]
16. Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas).
Lan W; Shao Z; Lang A; Xie J
Int J Biol Macromol; 2024 Mar; 260(Pt 2):129554. PubMed ID: 38246458
[TBL] [Abstract][Full Text] [Related]
17. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage.
Dai W; Yan C; Ding Y; Wang W; Gu S; Xu Z; Zhou X; Ding Y
Int J Biol Macromol; 2022 Oct; 219():1272-1283. PubMed ID: 36058394
[TBL] [Abstract][Full Text] [Related]
18. Potency and use of chia mucilage coating containing propolis liquid extract for improves shelf-life of sea bass fillets.
Coban MZ; Coban OE
Acta Sci Pol Technol Aliment; 2020; 19(3):255-260. PubMed ID: 32978908
[TBL] [Abstract][Full Text] [Related]
19. A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus).
Yu D; Zhao W; Yang F; Jiang Q; Xu Y; Xia W
Food Chem; 2021 May; 345():128862. PubMed ID: 33338838
[TBL] [Abstract][Full Text] [Related]
20. Characterization of active films based on chitosan/polyvinyl alcohol integrated with ginger essential oil-loaded bacterial cellulose and application in sea bass (Lateolabrax japonicas) packaging.
Chen X; Lan W; Xie J
Food Chem; 2024 May; 441():138343. PubMed ID: 38211477
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]