Park S, Cho J, Won D, Kim S, Lim J, Choi J
Foods. 2025; 13(24.
PMID: 39766948
PMC: 11727025.
DOI: 10.3390/foods13244005.
Ameri M, Ajji A, Kessler S
Curr Res Food Sci. 2024; 9:100934.
PMID: 39717074
PMC: 11663992.
DOI: 10.1016/j.crfs.2024.100934.
Okon P, Wensch-Dorendorf M, Bachmann M, von Soosten D, Meyer U, Greef J
Animals (Basel). 2024; 14(20).
PMID: 39457911
PMC: 11506112.
DOI: 10.3390/ani14202982.
Xia J, Jiang N, Zhang B, Sun R, Zhu Y, Xu W
Foods. 2023; 12(16).
PMID: 37628005
PMC: 10453257.
DOI: 10.3390/foods12163006.
Wongnen C, Panpipat W, Saelee N, Rawdkuen S, Grossmann L, Chaijan M
Foods. 2023; 12(11).
PMID: 37297504
PMC: 10253070.
DOI: 10.3390/foods12112261.
Physicochemical characterisation of barley straw treated with sodium hydroxide or urea and its digestibility and in vitro fermentability in ruminants.
Bachmann M, Martens S, Le Brech Y, Kervern G, Bayreuther R, Steinhofel O
Sci Rep. 2022; 12(1):20530.
PMID: 36446835
PMC: 9708690.
DOI: 10.1038/s41598-022-24738-w.
Changes in Composition and Diversity of Epiphytic Microorganisms on Field Pea Seeds, Partial Crop Peas, and Whole Crop Peas during Maturation and Ensiling with or without Lactic Acid Bacteria Inoculant.
Bachmann M, Wensch-Dorendorf M, Kuhnitzsch C, Kleinsteuber S, Popp D, Thierbach A
Microbiol Spectr. 2022; 10(4):e0095322.
PMID: 35946942
PMC: 9431205.
DOI: 10.1128/spectrum.00953-22.
Rapid quality deterioration of harpiosquillid mantis shrimp () during iced storage.
Temdee W, Singh A, Benjakul S
J Food Sci Technol. 2022; 59(5):1812-1822.
PMID: 35531420
PMC: 9046476.
DOI: 10.1007/s13197-021-05192-4.
Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon () Meat.
Bienkiewicz G, Tokarczyk G, Biernacka P
Int J Food Sci. 2022; 2022:1218347.
PMID: 35252435
PMC: 8890880.
DOI: 10.1155/2022/1218347.
Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness.
Shim K, Mok J, Jeong Y, Park K, Jang M
J Food Sci Technol. 2022; 59(2):703-714.
PMID: 35185186
PMC: 8814216.
DOI: 10.1007/s13197-021-05065-w.
An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study.
Luisa Ambrosio R, Gogliettino M, Agrillo B, Proroga Y, Balestrieri M, Gratino L
Foods. 2022; 11(3).
PMID: 35159493
PMC: 8834512.
DOI: 10.3390/foods11030338.
Spot tests: past and present.
Teresa Domenech-Carbo M, Domenech-Carbo A
ChemTexts. 2022; 8(1):4.
PMID: 34976574
PMC: 8710564.
DOI: 10.1007/s40828-021-00152-z.
Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products.
Wiernasz N, Gigout F, Cardinal M, Cornet J, Rohloff J, Courcoux P
Foods. 2021; 10(11).
PMID: 34828798
PMC: 8623285.
DOI: 10.3390/foods10112517.
Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp () Fillets.
Morachis-Valdez A, Santillan-Alvarez A, Gomez-Olivan L, Garcia-Argueta I, Islas-Flores H, Dublan-Garcia O
Polymers (Basel). 2021; 13(19).
PMID: 34641059
PMC: 8512069.
DOI: 10.3390/polym13193243.
Fermentation Characteristics and In Vitro Digestibility of Fibers and Fiber-Rich Byproducts Used for the Feeding of Pigs.
Bachmann M, Michel S, Greef J, Zeyner A
Animals (Basel). 2021; 11(2).
PMID: 33572852
PMC: 7911969.
DOI: 10.3390/ani11020341.
Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage.
Maillet A, Denojean P, Bouju-Albert A, Scaon E, Leuillet S, Dousset X
Foods. 2021; 10(2).
PMID: 33562402
PMC: 7914861.
DOI: 10.3390/foods10020362.
Emulsion and Surface-Active Properties of Fish Solubles Based on Direct Extraction and after Hydrolysis of Atlantic Cod and Atlantic Salmon Backbones.
Steinsholm S, Oterhals A, Underhaug J, Aspevik T
Foods. 2020; 10(1).
PMID: 33375534
PMC: 7824041.
DOI: 10.3390/foods10010038.
Allergenicity of Deamidated and/or Peptide-Bond-Hydrolyzed Wheat Gliadin by Transdermal Administration.
Abe R, Matsukaze N, Kobayashi H, Yamaguchi Y, Uto-Kondo H, Kumagai H
Foods. 2020; 9(5).
PMID: 32429096
PMC: 7278741.
DOI: 10.3390/foods9050635.
Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition.
Wiernasz N, Leroi F, Chevalier F, Cornet J, Cardinal M, Rohloff J
Front Microbiol. 2020; 10:3103.
PMID: 32038547
PMC: 6986196.
DOI: 10.3389/fmicb.2019.03103.
Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (, Walbaum) and carp (, L.) at individual stages of hot smoking.
Bienkiewicz G, Tokarczyk G, Czerniejewska-Surma B, Suryn J
Heliyon. 2019; 5(12):e02964.
PMID: 31879706
PMC: 6920263.
DOI: 10.1016/j.heliyon.2019.e02964.
