Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets-Reference-Cited by-同舟云学术

Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets

Published:2017-12 Issue: Volume:44 Page:117-122
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Albertos I.,Martín-Diana A.B.,Cullen P.J.,Tiwari B.K.,Ojha S.K.,Bourke P.,Álvarez C.,Rico D.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Quality changes of atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures;Alfaro;Journal of the Science of Food and Agriculture,2013

2. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science & Emerging Technologies,2015

3. Official methods of analysis of AOAC international;AOAC,1995

4. Rancidity development during frozen storage of mackerel (Scomber scombrus): Effect of catching season and commercial presentation;Aubourg;European Journal of Lipid Science and Technology,2005

5. Origin of multiexponential T2 relaxation in muscle myowater;Bertram;Journal of Agricultural and Food Chemistry,2001

Cited by 161 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. The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese;Food Chemistry Advances;2024-12

2. Application of antioxidants in cold plasma treatment of fish oil;Innovative Food Science & Emerging Technologies;2024-10

3. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids;Food Chemistry: X;2024-10

4. Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques;Food Bioscience;2024-10

5. Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish;Food Bioscience;2024-10