Citations (19)
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Mingtang Tan, Jinfeng Wang, Peiyun Li & Jing Xie. (2020) Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network. International Journal of Food Properties 23:1, pages 1663-1677.
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Yongxia Xu, Ying Liu, Chaomin Zhang, Xuepeng Li, Shumin Yi & Jianrong Li. (2016) Physicochemical Responses and Quality Changes of Turbot (Psetta maxima) During Refrigerated Storage. International Journal of Food Properties 19:1, pages 196-209.
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B. Umesha Bhatta, R. M. Prabhu, A. Manjunatha Reddy & K. Elavarasan. (2015) Biochemical Changes in Dressed Priacanthus hamrur (Bull’s Eye) During Frozen Storage and Its Effect on Physical and Sensory Quality of Fish Sausage. International Journal of Food Properties 18:4, pages 897-908.
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Articles from other publishers (14)
Jiancong Huo, Hui Yao, Jiagen Li, Jinmei Wang, Soottawat Benjakul & Bin Zhang. (2023) Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage. Frontiers in Nutrition 10.
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Xiaoxia Li & Hongyan Bi. (2023)
A strategy to link the changes in the quality traits of Japanese sea bass (
Lateolabrax japonicus
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Shuang Li, Yan Zhou, Liming Sun, Yanjie Wang, Shuang Song, Chunqing Ai & Jingfeng Yang. (2022) Effects of Storage Method on the Quality of Processed Sea Cucumbers (Apostichopus japonicus). Foods 11:24, pages 4098.
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Xuan Ma, Jun Mei, Weiqiang Qiu & Jing Xie. (2022) Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea). Frontiers in Nutrition 9.
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Xuan Ma, Dazhang Yang, Weiqiang Qiu, Jun Mei & Jing Xie. (2021) Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea). Frontiers in Nutrition 8.
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Qin Jiang, Mingyao Yan, Ye Zhao, Xiaoqiu Zhou, Long Yin, Lin Feng, Yang Liu, Weidan Jiang, Pei Wu, Yan Wang, Defang Chen, Shiyong Yang, Xiaoli Huang & Jun Jiang. (2021) Dietary isoleucine improved flesh quality, muscle antioxidant capacity, and muscle growth associated with AKT/TOR/S6K1 and AKT/FOXO3a signaling in hybrid bagrid catfish (Pelteobagrus vachelli♀ × Leiocassis longirostris♂). Journal of Animal Science and Biotechnology 12:1.
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Marcia M. English, Pablo M. Scrosati, Anthony J. Aquino, Matthew B. McSweeney & M.S. Gulam Razul. (2020) Novel carbohydrate blend enhances chemical and sensory properties of lobster (Homarus americanus) after one-year frozen storage. Food Research International 137, pages 109697.
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Hong-hui Li, Ya-xiong Pan, Li Liu, Yu-long Li, Xue-qing Huang, Yi-wen Zhong, Tao Tang, Jian-she Zhang, Wu-ying Chu & Yu-dong Shen. (2019) Effects of high-fat diet on muscle textural properties, antioxidant status and autophagy of Chinese soft-shelled turtle (Pelodiscus sinensis). Aquaculture 511, pages 734228.
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Dapeng Li, Na Qin, Longteng Zhang, Qian Li, Witoon Prinyawiwatkul & Yongkang Luo. (2019) Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures. International Journal of Refrigeration 98, pages 294-301.
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John M. Bland, Karen L. Bett-Garber, Carissa H. Li, Suzanne S. Brashear, Jeanne M. Lea & Peter J. Bechtel. (2018) Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets. Food Science & Nutrition 6:6, pages 1692-1705.
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Nima Hematyar, Jan Masilko, Jan Mraz & Sabine Sampels. (2018)
Nutritional quality, oxidation, and sensory parameters in fillets of common carp (
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Yongqiang Zhao, Xianqing Yang, Laihao Li, Shuxian Hao, Ya Wei, Jianwei Cen & Hong Lin. (2017)
Chemical, Microbiological, Color and Textural Changes in Nile Tilapia (
Oreochromis niloticus
) Fillets Sterilized by Ozonated Water Pretreatment During Frozen Storage
. Journal of Food Processing and Preservation 41:1, pages e12746.
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Binh Q. Truong, Roman Buckow, Minh H. Nguyen & Costas E. Stathopoulos. (2016) High pressure processing of barramundi (Lates calcarifer) muscle before freezing: The effects on selected physicochemical properties during frozen storage. Journal of Food Engineering 169, pages 72-78.
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Luyun Cai, Xiaosa Wu, Xiuxia Li, Keli Zhong, Yingchang Li & Jianrong Li. (2014) Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage. LWT - Food Science and Technology 59:1, pages 122-129.
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