Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes

Antonios E. Goulas, Michael G. Kontominas · Food Chemistry · 2005 · 410 citations

Agriculture, Food Science, Marine Sciences +17

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

Danilo Ercolini, Federica Russo, Antonella Nasi et al. · Applied and Environmental Microbiology · 2009 · 372 citations · Full text

Agriculture, Food Science, Microbiology +17

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 249 citations

Agriculture, Biochemistry, Food Science +17

Modelling of microbial activity and prediction of shelf life for packed fresh fish

Paw Dalgaard · International Journal of Food Microbiology · 1995 · 237 citations

Agriculture, Food Science, Microbiology +16

Biogenic Amines in Raw and Processed Seafood

Pierina Visciano, Maria Schirone, Rosanna Tofalo et al. · Frontiers in Microbiology · 2012 · 201 citations · Full text

Agriculture, Fisheries, Food Science +17