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Journal Abstract Search

206 related items for PubMed ID: 25263002

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  • 4. Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).
    Mbarki R, Ben Miloud N, Selmi S, Dhib S, Sadok S.
    Food Microbiol; 2009 Dec; 26(8):821-6. PubMed ID: 19835766
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  • 5. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
    Gui M, Binzhao, Song J, Zhang Z, Hui P, Li P.
    J Sci Food Agric; 2014 Aug; 94(10):2057-63. PubMed ID: 24318167
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  • 7. Chemical analysis and sensory evaluation of mahi-mahi (Cryphaena hippurus) during chilled storage.
    Antoine FR, Wei CI, Otwell WS, Sims CA, Littell RC, Hogle AD, Marshall MR.
    J Food Prot; 2004 Oct; 67(10):2255-62. PubMed ID: 15508638
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  • 8. Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system.
    Sanjuás-Rey M, Gallardo JM, Barros-Velázquez J, Aubourg SP.
    J Food Sci; 2012 May; 77(5):M264-9. PubMed ID: 22510040
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  • 10. Significant histamine formation in tuna (Thunnus albacares) at 2 degrees C--effect of vacuum- and modified atmosphere-packaging on psychrotolerant bacteria.
    Emborg J, Laursen BG, Dalgaard P.
    Int J Food Microbiol; 2005 Jun 15; 101(3):263-79. PubMed ID: 15925710
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  • 11. Formation of biogenic amines in crucian carp (Carassius auratus) during storage in ice and at 4°C.
    Li K, Bao Y, Luo Y, Shen H, Shi C.
    J Food Prot; 2012 Dec 15; 75(12):2228-33. PubMed ID: 23212022
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  • 12. Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigeration.
    Curiel JA, Ruiz-Capillas C, de Las Rivas B, Carrascosa AV, Jiménez-Colmenero F, Muñoz R.
    Meat Sci; 2011 Jul 15; 88(3):368-73. PubMed ID: 21316866
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  • 13. Concentrations of biogenic amines in fish, squid and octopus and their changes during storage.
    Hu Y, Huang Z, Li J, Yang H.
    Food Chem; 2012 Dec 15; 135(4):2604-11. PubMed ID: 22980848
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  • 16. Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes.
    Chen J, Wang SZ, Chen JY, Chen DZ, Deng SG, Xu B.
    J Sci Food Agric; 2019 Jan 15; 99(1):39-46. PubMed ID: 29786860
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