Frozen foods are among the most popular food products and the development of techniques
for the rapid detection of their structures and quality is important for the frozen food industry …

Standard analytical methods for fish freshness assessment are based on the measurement
of chemical and physical attributes related to fish appearance, color, meat elasticity or …

In this study, glazing with water and rosemary (Rosmarinus officinalis) extract were applied
on frozen mud shrimp (Solenocera melantho) and stored at− 20° C for 24 weeks. Quality …

The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …

Green synthesis of nanoparticles is a biological, eco-friendly and less expensive method
which is free from chemical contaminants. In this work, copper oxide nanoparticles (CuO …

Fish quality and safety is a scientific discipline describing handling, preparation, processing,
transportation and storage condition in ways that prevent food-borne illness and provide fish …

abstract Although being one of the most vulnerable and perishable products, fish and other
seafoods provide a wide range of health-promoting compounds. Recently, the growing …

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A
fingerprint spectrum can be obtained for a target molecule by using Raman technology, as …

Alzheimer's disease (AD) is the most common cause of dementia, costing about 1% of the
global economy. Failures of clinical trials targeting amyloid-β protein (Aβ), a key trigger of …

In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to
characterize lipid oxidation of beef during repeated freeze–thaw (RFT). Besides the …