Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"The Effect of Chitosan Prepared in Different Solvents on the Quality Parameters of Brown Trout Fillets (Salmo trutta fario)"
written by Gonca Alak,
published by Food and Nutrition Sciences, Vol.3 No.9, 2012
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Sajid Ali, Muhammad Akbar Anjum, Shaghef Ejaz, Mahmood Ul Hasan, Aamir
Shelf Life and Food Safety, 2022
[2] Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products
Frontiers in Bioengineering and …, 2022
[3] Supplementing insect meal and fish protein hydrolysates in barramundi, Lates calcarifer diet improves the inclusion efficiency of poultry by-product meal: a …
2021
[4] Innovative Seafood Preservation Technologies: Recent Developments. Animals 2021, 11, 92
2021
[5] Chitosan, chitooligosaccharides and their polyphenol conjugates: preparation, bioactivities, functionalities and applications in food systems
Food Reviews International, 2021
[6] Innovative seafood preservation technologies: Recent developments
2021
[7] Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4° C storage
2021
[8] Recent Developments in Seafood Packaging Technologies
2021
[9] Impact of chitosan-based coatings on myofibrillar protein denaturation, muscle microstructure and lipid oxidation of oyster (Crassostrea hongkongensis) during 0 °C …
2020
[10] Combined effect of probiotics on prolonging the shelf life of GIFT tilapia fillets
2020
[11] Natural Preservatives for Improvement of Shelf Life
Shelf Life and Food …, 2020
[12] CHITIN AND CHITOSAN: APPLICATIONS IN MARINE FOODS
2019
[13] Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing …
2019
[14] Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review
2019
[15] Using of Quinoa Based Film to Extend the Shelf Life of Rainbow Trout Fillets under Cold Storage (4±1° C) Condition
Marine Science and Technology Bulletin, 2019
[16] Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit
Comprehensive Reviews in Food Science and Food Safety, 2018
[17] The Effects of Packaging Techniques on the Trout Fillet's Fatty Acid Profiles
2018
[18] Effect of Farsi gum-based antimicrobial adhesive coatings on the refrigeration shelf life of rainbow trout fillets
LWT, 2017
[19] Microstructures Evaluation of Fish Fillets Tuna(hunnus albacares) Coated with Chitosan from Waste ShellVannamei Shrimp (Litopenaeusvannamei)
International Journal of ChemTech Research, 2016
[20] Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin: a review
Nutrition & Food Science, 2016
[21] Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin
2016
[22] Quality Attributes of French Fries: Factors Affecting Thereon
2015
[23] Quality Attributes of French Fries: Factors Affecting Thereon: A Review= محددات جودة أصابع البطاطس المحمرة: العوامل المؤثرة عليها: استعراض مرجعي‎
2015
[24] Quality Attributes of French Fries: Factors Affecting Thereon A Review
Alexandria Journal of Food Science and Technology, 2015
[25] Pemanfaatan Kitosan Dari Cangkang Bekicot (Achatina Fulica) Sebagai Pengawet Ikan Kembung (Rastrelliger Sp) dan Ikan Lele (Clarias Batrachus)
Jurnal Teknik Kimia USU, 2015
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top