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For: Gai F, Ortoffi M, Giancotti V, Medana C, Peiretti PG. Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss)Minced Muscle. Journal of Aquatic Food Product Technology 2014. [DOI: 10.1080/10498850.2013.789094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Number Cited by Other Article(s)
1
Presenza L, Ferraz Teixeira B, Antunes Galvão J, Maria Ferreira de Souza Vieira T. Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chem 2023;419:136069. [PMID: 37027976 DOI: 10.1016/j.foodchem.2023.136069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/13/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
2
Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021;11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022]  Open
3
Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019;127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 117] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
4
Anchovy mince ( Engraulis ringens ) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties. Food Res Int 2017;102:639-646. [DOI: 10.1016/j.foodres.2017.09.044] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 11/24/2022]
5
García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016;16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
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