Citations (23)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Piotr Kulawik, Nikheel Bhojraj Rathod, Yesim Ozogul, Fatih Ozogul & Wangang Zhang. (2023) Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood. Critical Reviews in Food Science and Nutrition 63:29, pages 9716-9730.
Read now
Read now
Linyun Chen, Biansheng Li, Zheng Ruan & Jiang Qian. (2023) Salting and slight drying as combination pretreatments to alleviate quality alteration of raw grass carp fillets after high pressure processing. High Pressure Research 43:2, pages 121-141.
Read now
Read now
Imran Ahmad & Mark P. Traynor. (2022) Impact of High-Pressure Processing and Sous Vide Cooking on the Physicochemical, Sensorial, and Textural Properties of Fresh Whiteleg Shrimp (Litopenaeus setiferus). Journal of Aquatic Food Product Technology 31:6, pages 508-524.
Read now
Read now
Egon Andoni, Enkeleda Ozuni, Bizena Bijo, Fatmira Shehu, Raffaella Branciari, Dino Miraglia & David Ranucci. (2021) Efficacy of Non-thermal Processing Methods to Prevent Fish Spoilage. Journal of Aquatic Food Product Technology 30:2, pages 228-245.
Read now
Read now
Articles from other publishers (19)
Saydul Md Safwa, Tanvir Ahmed, Sudipta Talukder, Animesh Sarker & Md Rahmatuzzaman Rana. (2023) Applications of non-thermal technologies in food processing Industries-A review. Journal of Agriculture and Food Research, pages 100917.
Crossref
Crossref
Poornima Singh, Zainab Sultan, Vinay Kumar Pandey & Rahul Singh. (2023) Sous vide processing for food quality enhancement: A review. Food and Humanity 1, pages 543-552.
Crossref
Crossref
Linyun Chen, Biansheng Li, Zheng Ruan & Jiang Qian. (2023) Effects of temperature prior to high-pressure processing on the physicochemical and structural properties of raw grass carp. Journal of Food Measurement and Characterization.
Crossref
Crossref
Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo & Paolo Masi. (2023) The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment. Foods 12:15, pages 2900.
Crossref
Crossref
Diego Pérez Alcalá, María José Grande Burgos, Javier Rodríguez López, Rosario Lucas, Antonio Gálvez & Rubén Pérez Pulido. (2023) Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods 12:6, pages 1206.
Crossref
Crossref
Yuexiang Zhan, Chuanhai Tu, Huili Jiang, Soottawat Benjakul, Jilong Ni, Kaixuan Dong & Bin Zhang. (2022) Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage. Foods 11:23, pages 3928.
Crossref
Crossref
Wenya Xu, Qianyun Ma, Jianfeng Sun, Yanlei Li, Jie Wang, Yiwei Tang, Yaqiong Liu, Jianlou Mu & Wenxiu Wang. (2022) Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation. Journal of Food Composition and Analysis 114, pages 104773.
Crossref
Crossref
Samime Özturan & Gülgün F. Ünal Şengör. (2022)
Effects of cooking methods on the quality and safety of crayfish (
Astacus leptodactylus
Eschscholtz, 1823) during chilled storage
. Journal of Food Processing and Preservation 46:10.
Crossref
Crossref
Serap Coşansu, Sühendan Mol & Güliz Haskaraca. (2022) Sous-vide cooking: Effects on seafood quality and combination with other hurdles. International Journal of Gastronomy and Food Science 29, pages 100586.
Crossref
Crossref
Dr Helen Onyeaka, Charles-Chioma Nwaizu & Idaresit Ekaette. (2022) Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing. Trends in Food Science & Technology 126, pages 73-85.
Crossref
Crossref
Wattana Temdee, Avtar Singh, Bin Zhang & Soottawat Benjakul. (2022)
Effect of vacuum packaging on shelf‐life extension of cooked and peeled harpiosquillid mantis shrimp (
Harpiosquilla raphidea
) during refrigerated storage
. International Journal of Food Science & Technology 57:7, pages 4451-4462.
Crossref
Crossref
Ume Roobab, Liliana G. Fidalgo, Rai Naveed Arshad, Abdul Waheed Khan, Xin‐An Zeng, Zuhaib F. Bhat, Ala El‐Din A. Bekhit, Zahra Batool & Rana Muhammad Aadil. (2022) High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects. Comprehensive Reviews in Food Science and Food Safety 21:4, pages 3297-3325.
Crossref
Crossref
Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul, Fatih Ozogul & Alaa El‐Din A. Bekhit. (2021) Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. International Journal of Food Science & Technology 57:2, pages 774-790.
Crossref
Crossref
Deepika Kathuria, Anju K. Dhiman & Surekha Attri. (2022) Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science & Technology 119, pages 57-68.
Crossref
Crossref
Nazan KUTLU, Zafer CEYLAN, Mehmet Mustafa EKİN & Raciye MERAL. (2021) Geleneksel ve Yenilikçi Paketleme Teknolojileri: Balıketi Muhafazasında Potansiyel KullanımıTraditional and Innovative Packaging Technologies: Potential Use in Fish Meat Storage. Sinop Üniversitesi Fen Bilimleri Dergisi 6:1, pages 78-94.
Crossref
Crossref
Yari Jaguey-Hernández, Karina Aguilar-Arteaga, Deyanira Ojeda-Ramirez, Javier Añorve-Morga, Luis Guillermo González-Olivares & Araceli Castañeda-Ovando. (2021) Biogenic amines levels in food processing: Efforts for their control in foodstuffs. Food Research International 144, pages 110341.
Crossref
Crossref
Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng & Nigel P. Brunton. (2021) High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus). Foods 10:5, pages 955.
Crossref
Crossref
Sotirios I. Ekonomou & Ioannis S. Boziaris. (2021) Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood. Applied Sciences 11:2, pages 833.
Crossref
Crossref
Sandra Zavadlav, Marijana Blažić, Franco Van de Velde, Charito Vignatti, Cecilia Fenoglio, Andrea M. Piagentini, María Elida Pirovani, Cristina M. Perotti, Danijela Bursać Kovačević & Predrag Putnik. (2020) Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products. Foods 9:11, pages 1537.
Crossref
Crossref