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For: Zhuang S, Hong H, Zhang L, Luo Y. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Comprehensive Reviews in Food Science and Food Safety 2021;20:252-88. [DOI: 10.1111/1541-4337.12659] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
Number Citing Articles
1 Nie X, Zhang R, Cheng L, Zhu W, Li S, Chen X. Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation. Food Control 2022;135:108805. [DOI: 10.1016/j.foodcont.2021.108805] [Reference Citation Analysis]
2 Lian F, Jøstensen Ø, Siikavuopio SI, Lorentzen G. Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage. Food Microbiology 2022;104:103973. [DOI: 10.1016/j.fm.2021.103973] [Reference Citation Analysis]
3 Sequino G, Valentino V, Villani F, De Filippis F. Omics-based monitoring of microbial dynamics across the food chain for the improvement of food safety and quality. Food Research International 2022;157:111242. [DOI: 10.1016/j.foodres.2022.111242] [Reference Citation Analysis]
4 Zhuang S, Tan Y, Hong H, Li D, Zhang L, Luo Y. Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach. Food Research International 2022;152:110926. [DOI: 10.1016/j.foodres.2021.110926] [Reference Citation Analysis]
5 Rathod NB, Nirmal NP, Pagarkar A, Özogul F, Rocha JM. Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge. Microorganisms 2022;10:773. [DOI: 10.3390/microorganisms10040773] [Reference Citation Analysis]
6 Ma T, Wang Q, Wei P, Zhu K, Feng A, He Y, Wang J, Shen X, Cao J, Li C. EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage. Food Chem 2021;:131662. [PMID: 34865925 DOI: 10.1016/j.foodchem.2021.131662] [Reference Citation Analysis]
7 Anagnostopoulos DA, Parlapani FF, Boziaris IS. The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends in Food Science & Technology 2022;120:236-47. [DOI: 10.1016/j.tifs.2022.01.004] [Reference Citation Analysis]
8 Dong H, Gai Y, Fu S, Zhang D. Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products. Front Bioeng Biotechnol 2022;10:895283. [DOI: 10.3389/fbioe.2022.895283] [Reference Citation Analysis]
9 Yi Z, Xie J. Comparative Proteomics Reveals the Spoilage-Related Factors of Shewanella putrefaciens Under Refrigerated Condition. Front Microbiol 2021;12:740482. [PMID: 34925259 DOI: 10.3389/fmicb.2021.740482] [Reference Citation Analysis]
10 Wei P, Zhu K, Cao J, Lin X, Shen X, Duan Z, Li C. Relationship between Micromolecules and Quality Changes of Tilapia Fillets after Partial Freezing Treatment with Polyphenols. J Agric Food Chem 2021;69:8213-26. [PMID: 34264653 DOI: 10.1021/acs.jafc.1c02035] [Reference Citation Analysis]
11 Tomaś N, Myszka K, Wolko Ł, Nuc K, Szwengiel A, Grygier A, Majcher M. Effect of black pepper essential oil on quorum sensing and efflux pump systems in the fish-borne spoiler Pseudomonas psychrophila KM02 identified by RNA-seq, RT-qPCR and molecular docking analyses. Food Control 2021;130:108284. [DOI: 10.1016/j.foodcont.2021.108284] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]