Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating
Barış Karslı(Louisiana State University Agricultural Center), Witoon Prinyawiwatkul(Louisiana State University Agricultural Center), Nancy Katherine Rubio(Louisiana State University Agricultural Center), Marlene Janes(Johnson & Johnson (United States)), Emre Çağlak(Recep Tayyip Erdoğan University), Dapeng Li(Poultry Research Institute)
Cited by 19
Related Papers
Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against <i>Listeria Monocytogenes</i>
|Journal of Food Science|2001|135
The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets
|Food Chemistry|2016|107
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach
|Food Research International|2021|93
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|2018|82
Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
|Innovative Food Science & Emerging Technologies|2017|67