Effects of atmospheric cold plasma treatment mode on muscle quality and bacterial community of red shrimp during cold storage

This publication has 51 references indexed in Scilit:

• Oxidative stress induced by plasma-activated water stimulates astaxanthin production in Phaffia rhodozyma
  Bioresource Technology, 2022
• Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties
  Current Research in Food Science, 2022
• Microorganisms that are critical for the fermentation quality of paper mulberry silage
  Food and Energy Security, 2021
• Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels
  Food Chemistry, 2020
• Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet
  Food Chemistry, 2019
• Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C
  Food Microbiology, 2019
• Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
  Food Chemistry, 2019
• Seafood quality analysis: Molecular identification of dominant microbiota after ice storage on several general growth media
  Food Microbiology, 2011
• Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn (Macrobrachium rosenbergii)
  Journal of the Science of Food and Agriculture, 2010
• Microbiological spoilage of fish and fish products
  International Journal of Food Microbiology, 1996