"The Physicochemical Changes of Farm-Raised Pacific White Shrimp (Litopenaeus vannamei) as Influenced by Iced Storage"
written by Charles Odilichukwu R. Okpala,
published by Food and Nutrition Sciences, Vol.6 No.10, 2015
has been cited by the following article(s):
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[2] Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review
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[3] Biochemical and Microbiological Quality of Cultured Shrimp Litopenaeus vannamei of Different Farms of Ratnagiri
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[4] Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)
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[6] Effect of ice water pretreatment on the quality of Pacific White Shrimps (Litopenaeus vannamei)
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[7] Fish Processing by Ozone Treatment-Is Further Investigation of Domestic Applications Needful?
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[8] IMPACT OF INITIAL HANDLING ON QUALITY AND SHELF LIFE OF PENAEID SHRIMPS BY ARTISANAL FISHERMEN IN KURAWA NORTH COAST …
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[9] Effect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp (Litopenaeus vannamei)
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[10] Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: combined effects of increasing ozone discharge and iced storage.
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[11] Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon)
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[12] Changes in some proximate, colour and textural characteristics of ozone-processed shrimp: Combined effects of increasing ozone discharge and iced storage
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[13] Fish processing by ozone treatment–Is further investigation of domestic applications needful
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[14] Postmortem Metabolic, Physicochemical, and Lipid Composition Changes in Litopenaeus vannamei in Response to Harvest Procedures
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[15] Respuesta metabólica del camarón blanco, Litopenaeus vannamei en relación al ciclo de muda y durante el proceso de cosecha en un cultivo semi-intensivo así …
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[16] Toward shrimp consumption without chemicals: combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of giant red …
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[17] Changes in lipid oxidation and related flesh qualities of white shrimp (Litopenaeus vannamei) during iced storage: Effects on the use of increasing ozone exposures
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[18] Lipid autoxidation in ozone‐processed crustacea under cold storage: A treatise
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[19] The application of freezing and oxygen‐free packaging methods and its effects on lipid oxidation and related flesh qualities of Norway lobster (Nephrops norvegicus)
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[20] Aerobic Microbial Inactivation Kinetics of Shrimp Using a Fixed Minimal Ozone Discharge: A Fact or Fib During Iced Storage?
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[21] Influence of freezing and oxygen-free packaging methods on lipid oxidation and other flesh quality parameters of
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[22] Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons
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[23] Influence of freezing and oxygen‐free packaging methods on lipid oxidation and other flesh quality parameters of Norway lobster (Nephrops norvegicus)
European Journal of Lipid Science and Technology, 2016
[24] Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage
Food Chemistry, 2016
[25] Aerobic microbial inactivation kinetics of shrimp using a fixed minimal ozone discharge: A fact or fib during iced storage
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[26] Ozone (O 3) process technology (OPT): an exploratory brief of minimal ozone discharge applied to shrimp product
Energy Procedia, 2015
[27] Consumer propensity to purchase non-chemical treated crustacean product: a case study of Italy
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[28] Investigating the biometric and physicochemical characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei): a comparative approach
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[29] Comparing chemical and chemical-free crustacean products: hypothesis of price-quantity-periodicity of purchase (PQP) by consumer types
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[30] Physicochemical changes in minimal ozone-treated fresh shrimp stored on ice tandem with microbiological efficacy of treatment
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