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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.
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Okon Johnson Esua, Jun-Hu Cheng & Da-Wen Sun. (2021) Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Critical Reviews in Food Science and Nutrition 61:3, pages 431-449.
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Agnieszka Joanna Brodowska, Agnieszka Nowak & Krzysztof Śmigielski. (2018) Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview. Critical Reviews in Food Science and Nutrition 58:13, pages 2176-2201.
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Articles from other publishers (12)
G. S. Kenenbay, B. B. Omirzhanova & A. N. Tatiyeva. (2023) The determination of physical and chemical parameters of natural sausage casings. The Journal of Almaty Technological University:1, pages 89-97.
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Weiqing Lan, Xuening Chen, Yanan Zhao & Jing Xie. (2022)
The effects of tea polyphenol‐ozonated slurry ice treatment on the quality of large yellow croaker (
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Lourenço Pinto de Rezende, Joana Barbosa & Paula Teixeira. (2022) Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 11:8, pages 1100.
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Jorge Alberto Vieira Costa, Jéssica Teixeira da Silveira, Juliana Botelho Moreira, Munise Zaparoli & Michele Greque de Morais. 2022. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering
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Renata A. Amaral, Carlos A. Pinto, Vasco Lima, Jéssica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, Maria M. Gil, Paula Teixeira, Joana Barbosa, Francisco J. Barba & Jorge A. Saraiva. (2021) Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review. Foods 10:10, pages 2300.
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Davoud Beiknejad, Mohammad Javad Chaichi & Mohammad Hossein Fatemi. (2021) Prediction of ozonolytic decolorization half-lives of azo dyes in a continuous-flow system using QSPR. Dyes and Pigments 185, pages 108915.
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Alex Augusto Gonçalves & Tanyla Cybelly Lira Santos. (2019) Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging. LWT 99, pages 568-575.
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Oladipupo Odunayo Olatunde & Soottawat Benjakul. (2018) Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 892-904.
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Andressa Medeiros de Mendonça Silva & Alex Augusto Gonçalves. (2017) Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing. Journal of Food Processing and Preservation 41:6, pages e13298.
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Tone Aspevik, Åge Oterhals, Sissel Beate Rønning, Themistoklis Altintzoglou, Sileshi Gizachew Wubshet, Asbjørn Gildberg, Nils Kristian Afseth, Ragnhild Dragøy Whitaker & Diana Lindberg. (2017) Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry. Topics in Current Chemistry 375:3.
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Danielle de Bem Luiz, Carlos Danger Ferreira e Silva, Simone Rodrigues Campelo, Viviane Rodrigues Verdolin dos Santos, Leandro Kanamaru Franco de Lima, Patrícia Costa Mochiaro Soares Chicrala & Marina Keiko Pieroni Iwashita. (2017) Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.. Brazilian Journal of Food Technology 20:0.
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