Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Antioxidants, 2020
Academic literature review

Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances

Applied Sciences, 2020
Academic literature review

Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques

Molecules, 2020
Academic literature review

Prevention not cure: a review of methods to avoid sea lice infestations in salmon aquaculture

Reviews in Aquaculture, 2020
Academic literature review

Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade

Food and Bioprocess Technology, 2020
Academic literature review

E-commerce of Seafood – A Review of Existing Research

Journal of International Food & Agribusiness Marketing, 2020
Academic literature review

A cross-cultural perspective on feeling good in the context of foods and beverages

Food Research International, 2019
Academic literature review

Antiviral Responses and Biological Concequences of Piscine orthoreovirus Infection in Salmonid Erythrocytes

Frontiers in Immunology, 2019
Academic literature review

Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Lebensmittel-Wissenschaft + Technologie, 2019
Academic literature review

Connecting flavors in social media: A cross cultural study with beer pairing

Food Research International, 2019
Academic literature review