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Journal Abstract Search

493 related items for PubMed ID: 27225021

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME-GC/MS.
    Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD.
    J Sci Food Agric; 2016 Mar 15; 96(4):1181-93. PubMed ID: 25851130
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 26(5):475-82. PubMed ID: 19465243
    [Abstract] [Full Text] [Related]

  • 4. Volatilome of Chill-Stored European Seabass (Dicentrarchus labrax) Fillets and Atlantic Salmon (Salmo salar) Slices under Modified Atmosphere Packaging.
    Kritikos A, Aska I, Ekonomou S, Mallouchos A, Parlapani FF, Haroutounian SA, Boziaris IS.
    Molecules; 2020 Apr 23; 25(8):. PubMed ID: 32340305
    [Abstract] [Full Text] [Related]

  • 5. Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.
    Parlapani FF, Haroutounian SA, Nychas GJ, Boziaris IS.
    Food Microbiol; 2015 Sep 23; 50():44-53. PubMed ID: 25998814
    [Abstract] [Full Text] [Related]

  • 6. Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
    Leduc F, Krzewinski F, Le Fur B, N'Guessan A, Malle P, Kol O, Duflos G.
    J Sci Food Agric; 2012 Sep 23; 92(12):2560-8. PubMed ID: 22641336
    [Abstract] [Full Text] [Related]

  • 7. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax).
    Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD.
    Food Res Int; 2018 Jan 23; 103():48-58. PubMed ID: 29389639
    [Abstract] [Full Text] [Related]

  • 8. Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets.
    Noseda B, Islam MT, Eriksson M, Heyndrickx M, De Reu K, Van Langenhove H, Devlieghere F.
    Food Microbiol; 2012 Jun 23; 30(2):408-19. PubMed ID: 22365354
    [Abstract] [Full Text] [Related]

  • 9. Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.
    Parlapani FF, Mallouchos A, Haroutounian SA, Boziaris IS.
    Int J Food Microbiol; 2014 Oct 17; 189():153-63. PubMed ID: 25150673
    [Abstract] [Full Text] [Related]

  • 10. [Physical and chemical evaluation during refrigeration storage of salted catfish (Pseudoplatystoma sp.) in brine solution, and packed under vacuum].
    Rodríguez D, Barrero M, Kodaira M.
    Arch Latinoam Nutr; 2009 Jun 17; 59(2):206-13. PubMed ID: 19719019
    [Abstract] [Full Text] [Related]

  • 11. The Function of Emulsions on the Biogenic Amine Formation and their Indices of Sea Bass Fillets (Dicentrarchus Labrax) Stored in Vacuum Packaging.
    Ozogul Y, Durmus M, Kuley Boga E, Uçar Y, Ozogul F.
    J Food Sci; 2018 Feb 17; 83(2):318-325. PubMed ID: 29337364
    [Abstract] [Full Text] [Related]

  • 12. Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions.
    Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD.
    J Agric Food Chem; 2017 Feb 01; 65(4):879-891. PubMed ID: 28052192
    [Abstract] [Full Text] [Related]

  • 13. Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage.
    Li D, Zhang J, Song S, Feng L, Luo Y.
    Food Microbiol; 2018 Jun 01; 72():73-81. PubMed ID: 29407407
    [Abstract] [Full Text] [Related]

  • 14. Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.
    Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN.
    Food Microbiol; 2010 Feb 01; 27(1):115-21. PubMed ID: 19913701
    [Abstract] [Full Text] [Related]

  • 15. Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C.
    Liu X, Zhang Y, Li D, Luo Y.
    Food Microbiol; 2017 Apr 01; 62():106-111. PubMed ID: 27889136
    [Abstract] [Full Text] [Related]

  • 16. Application of nonparametric multivariate analyses to the authentication of wild and farmed European sea bass (Dicentrarchus labrax). Results of a survey on fish sampled in the retail trade.
    Fasolato L, Novelli E, Salmaso L, Corain L, Camin F, Perini M, Antonetti P, Balzan S.
    J Agric Food Chem; 2010 Oct 27; 58(20):10979-88. PubMed ID: 20857938
    [Abstract] [Full Text] [Related]

  • 17. Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus).
    Dehaut A, Himber C, Mulak V, Grard T, Krzewinski F, Le Fur B, Duflos G.
    J Agric Food Chem; 2014 Aug 13; 62(32):8014-22. PubMed ID: 25065605
    [Abstract] [Full Text] [Related]

  • 18. Biopreservation of refrigerated and vacuum-packed Dicentrarchus labrax by lactic acid bacteria.
    El Bassi L, Hassouna M, Shinzato N, Matsui T.
    J Food Sci; 2009 Aug 13; 74(6):M335-9. PubMed ID: 19723220
    [Abstract] [Full Text] [Related]

  • 19. Quality of farmed and wild sea bass lipids studied by (1)H NMR: usefulness of this technique for differentiation on a qualitative and a quantitative basis.
    Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD.
    Food Chem; 2012 Dec 01; 135(3):1583-91. PubMed ID: 22953897
    [Abstract] [Full Text] [Related]

  • 20. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days.
    Schuster L, Franke C, Silcock P, Beauchamp J, Bremer PJ.
    Meat Sci; 2018 Nov 01; 145():31-39. PubMed ID: 29860132
    [Abstract] [Full Text] [Related]

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