Hydrogen sulfide in seafood: Formation, hazards, and control
Author:
Funder
Shanghai Ocean University
Publisher
Elsevier BV
Reference106 articles.
1. Impact of high-pressure treatment on amino acid profile, fatty acid compositions, and texture of yellowfin seabream (Acanthopagrus arabicus) filets;Ahmed;Frontiers in Sustainable Food Systems,2022
2. Microbiota profile of filleted gilthead seabream (Sparus aurata) during storage at various conditions by 16S rRNA metabarcoding analysis;Anagnostopoulos;Food Researsh International,2023
3. Effect of electron beam irradiation on the biochemical, microbiological and sensory quality of Litopenaeus vannamei during chilled storage;Annamalai;Journal of Food Science and Technology,2020
4. Effect of Vacuum and Modified Atmosphere Packaging on the Shelf Life and Quality of Gutted Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage;Babic Milijasevic;Foods,2023
5. The sulfide-responsive SqrR/BigR homologous regulator YgaV of Escherichia coli controls expression of anaerobic respiratory genes and antibiotic tolerance;Balasubramanian;Antioxidants,2022
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