Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets-Reference-Cited by-同舟云学术

Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

Published:2019-10 Issue: Volume:26 Page:104451
ISSN:2352-3409
Container-title:Data in Brief
language:en
Short-container-title:Data in Brief

Author:

Anjos Liliana,Pinto Patricia I.S.^ORCID,Tsironi Theofania,Dimopoulos George,Santos Soraia,Santa Cátia,Manadas Bruno,Canario Adelino,Taoukis Petros^ORCID,Power Deborah M.

Funder

European Commission

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference20 articles.

1. High-pressure cold pasteurization of gilthead seabream fillets: selection of process conditions and validation of shelf life extension;Tsironi;Food Bioprocess Technol.,2015

2. Textural properties of raw salmon fillets as related to sampling method;Sigurgisladottir;J. Food Sci.,1999

3. Evaluation of general 16S ribosomal RNA gene PCR primers for classical and next-generation sequencing-based diversity studies;Klindworth;Nucleic Acids Res.,2013

4. High-coverage ITS primers for the DNA-based identification of ascomycetes and basidiomycetes in environmental samples;Toju;PLoS One,2012

5. Gut microbial composition in patients with psoriasis;Codoñer;Sci. Rep.,2018

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantitative PCR assays as a monitoring tool for bacterial genera in fresh fish fillets;Food Bioscience;2024-08

2. Integrating omics technologies for improved quality and safety of seafood products;Aquaculture and Fisheries;2023-07

3. Proteome dataset of sea bass (Dicentrarchus labrax) skin-scales exposed to fluoxetine and estradiol;Data in Brief;2022-04

4. Response mechanism of gut microbiome and metabolism of European seabass (Dicentrarchus labrax) to temperature stress;Science of The Total Environment;2022-03

5. New Product Development from Marine Sources and Side Streams Valorization Using Nonthermal Processing Technologies;Food Engineering Series;2022