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| The use of biochemical, sensorial and chromaticity attributes as indicators of postmortem changes in commercial-size, cultured red porgy Pagrus pagrus, stored on ice | | Aquaculture research |
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| Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage | | Journal of the science of food and agriculture |
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| Proof-of-concept study of chitosan-based carbon dioxide indicator for food packaging applications | | Food chemistry |
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| A review of the liquid chromatographic methods for the determination of biogenic amines in foods | | Food chemistry |
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| Integrating the costs of plant toxins and predation risk in foraging decisions of a mammalian herbivore | | Oecologia |
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| Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath | | Food chemistry |
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| Participation of atp-related compounds in the change of antioxidant capacity with the deterioration of swordtip squid (loligo edulis) | | Journal of food biochemistry |
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| Microbial Inactivation and Quality of Guava and Passion Fruit Nectars Treated by UV-C Light | | Food and bioprocess technology |
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| Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods | | Food chemistry |
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| Electrochemical profiling using copper nanoparticle-plated electrode for identification of ostrich meat and evaluation of meat grades | | Food chemistry |
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| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
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| Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines | | Postharvest biology and technology |
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| Understanding consumer attitudes on edible films and coatings: focus group findings | | Journal of sensory studies |
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| NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles | | Innovative food science and emerging technologies |
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| Effects of postharvest processes on quality of Australian sardines (Sardinops sagax) and redbait (Emmelichthys nitidus nitidus) for feeding aquacultured southern bluefin tuna (Thunnus maccoyii) | | Aquaculture nutrition |
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| A novel technique for rapid evaluation of fish freshness using colorimetric sensor array | | Journal of food engineering |
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| Applying transcriptomics to better understand the molecular mechanisms underlying fish filet quality | | Food chemistry |
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| Cure appearance development in pasteurized cucumber pickle mesocarp tissue associated with proteolysis | | Journal of food biochemistry |
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| VIS/NIR spectroscopy for non-destructive freshness assessment of Atlantic salmon (Salmo salar L.) fillets | | Journal of food engineering |
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| Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy | | Journal of food engineering |
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| Quality assessment of farmed black tiger shrimp (penaeus monodon) in supply chain: organoleptic evaluation | | Journal of food processing and preservation |
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| Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures | | Journal of food engineering |
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| A preliminary study on the development of an easy method for beef freshness using a cyclic voltammetric system | | Food control |
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| Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes | | Innovative food science and emerging technologies |
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| Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images | | Journal of food engineering |
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| Antimicrobial activity of magnolia officinalis extracts in vitro and its effects on the preservation of chilled mutton | | Journal of food biochemistry |
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| Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness | | Poultry science |
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| Selective loss and preservation of lake water dissolved organic matter fluorescence during long-term dark incubations | | Science of the total environment |
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| Evaluation of thin-layer drying models for describing drying kinetics of barberries (barberries vulgaris) | | Journal of food process engineering |
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| Relating consumer evaluation of apple freshness to sensory and physico-chemical measurements | | Journal of sensory studies |
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| Correlation between dielectric properties and freshness of leaf vegetables | | Journal of food processing and preservation |
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| Influence of modified atmosphere packaging and storage temperature on the sensory and microbiological quality of fresh peeled white asparagus | | Food control |
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| Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture | | Euphytica |
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| Kinetic modeling of quality changes of chilled ready to serve lasagna | | Journal of food engineering |
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| Relation of biogenic amines and bacterial changes in ice-stored southern caspian kutum (rutilus frisii kutum) | | Journal of food biochemistry |
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| Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum) | | Food chemistry |
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| Perspectives on the use of essential oils as antimicrobials against campylobacter jejuni cect 7572 in retail chicken meats packaged in microaerobic atmosphere | | Journal of food safety |
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| Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage | | Food control |
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| Characterisation of Sierra Morena citrus blossom honey (Citrus sp) | | International journal of food science and technology |
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| Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness | | Journal of food engineering |
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