Detalhe da pesquisa
1.
Technological roles of microorganisms in fish fermentation: a review.
Crit Rev Food Sci Nutr;
61(6): 1000-1012, 2021.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32292041
2.
Quality, functionality, and microbiology of fermented fish: a review.
Crit Rev Food Sci Nutr;
60(7): 1228-1242, 2020.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30676059
3.
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.
Food Microbiol;
90: 103487, 2020 Sep.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32336353
4.
The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes.
Food Chem;
450: 139345, 2024 Apr 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38640524
5.
The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis.
Food Chem;
404(Pt A): 134633, 2023 Mar 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36444025
6.
Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation.
Food Chem;
374: 131619, 2022 Apr 16.
Artigo
em Inglês
| MEDLINE
| ID: mdl-34810018
7.
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.).
Food Res Int;
155: 111128, 2022 05.
Artigo
em Inglês
| MEDLINE
| ID: mdl-35400411
8.
Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures.
Food Res Int;
111: 87-96, 2018 09.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30007741
9.
Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage.
Int J Food Microbiol;
285: 61-68, 2018 Nov 20.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30031352
10.
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
Food Res Int;
111: 565-573, 2018 09.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30007719
11.
Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4⯰C.
Food Chem;
262: 1-6, 2018 Oct 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29751895
12.
The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish.
Food Chem;
256: 259-267, 2018 Aug 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-29606447