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Ultrasound assisted treatment improves the preservation performance of chitosan‐grafted‐chlorogenic acid on refrigerated sea bass ( Lateolabrax japonicus ) fillets
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1016/j.carbpol.2017.07.014openalex-snapshot
Synthesis, characterization, bioactivity and potential application of phenolic acid grafted chitosan: A review
inferredcites →https://doi.org/10.1016/j.carbpol.2020.116075openalex-snapshot
RETRACTED: Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities
inferredcites →https://doi.org/10.1016/j.cofs.2021.06.004openalex-snapshot
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products
inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.030openalex-snapshot
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage
inferredcites →https://doi.org/10.1016/j.foodchem.2018.06.057openalex-snapshot
Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets
inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.001openalex-snapshot
Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia (Oreochromis niloticus) fillets during storage
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126637openalex-snapshot
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126989openalex-snapshot
Use of the plasma-treated and chitosan/gallic acid-coated polyethylene film for the preservation of tilapia (Orechromis niloticus) fillets
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128862openalex-snapshot
A strategy of ultrasound-assisted processing to improve the performance of bio-based coating preservation for refrigerated carp fillets (Ctenopharyngodon idellus)
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129376openalex-snapshot
Enhanced heat stability and antioxidant activity of myofibrillar protein-dextran conjugate by the covalent adduction of polyphenols
inferredcites →https://doi.org/10.1016/j.foodchem.2021.129581openalex-snapshot
Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132503openalex-snapshot
Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage
inferredcites →https://doi.org/10.1016/j.foodcont.2020.107511openalex-snapshot
Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings
inferredcites →https://doi.org/10.1016/j.foodhyd.2018.10.023openalex-snapshot
Effect of grafting method on the physical property and antioxidant potential of chitosan film functionalized with gallic acid
inferredcites →https://doi.org/10.1016/j.foodres.2010.03.019openalex-snapshot
Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)
inferredcites →https://doi.org/10.1016/j.ifset.2018.10.014openalex-snapshot
Combination of high pressure and heat on the gelation of chicken myofibrillar proteins
inferredcites →https://doi.org/10.1016/j.ijbiomac.2021.06.121openalex-snapshot
Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2018.12.021openalex-snapshot
Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage
inferredcites →https://doi.org/10.1016/j.jfoodeng.2017.07.011openalex-snapshot
Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage
inferredcites →https://doi.org/10.1016/j.lwt.2019.108831openalex-snapshot
Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage
inferredcites →https://doi.org/10.1016/j.lwt.2020.110452openalex-snapshot
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
inferredcites →https://doi.org/10.1016/j.lwt.2021.111521openalex-snapshot
Characterization and identification of novel anti-inflammatory peptides from Baijiao sea bass (Lateolabrax maculatus)
inferredcites →https://doi.org/10.1016/j.lwt.2022.113208openalex-snapshot
Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage
inferredcites →https://doi.org/10.1016/j.meatsci.2018.10.012openalex-snapshot
Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil
inferredcites →https://doi.org/10.1016/j.scienta.2019.02.018openalex-snapshot
Effects of salicylic acid and ultrasound treatments on chilling injury control and quality preservation in banana fruit during cold storage
inferredcites →https://doi.org/10.1016/j.ultsonch.2021.105854openalex-snapshot
Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage
inferredcites →https://doi.org/10.1080/10408398.2014.1001489openalex-snapshot
The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/fft2.70373openalex-snapshot
Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes
inferred← citeshttps://doi.org/10.1002/jsfa.14022openalex-snapshot
Protective effects of Bacillus velezensis on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw cycles
inferred← citeshttps://doi.org/10.1007/s44187-025-00450-2openalex-snapshot
Sustainability of coffee solid waste as a source of chlorogenic acid to food's antimicrobial and antioxidant application
inferred← citeshttps://doi.org/10.1016/j.carbpol.2023.120901openalex-snapshot
Chitosan-grafted phenolic acids as an efficient biopolymer for food packaging films/coatings
inferred← citeshttps://doi.org/10.1016/j.cis.2026.104035openalex-snapshot
Colloidal delivery platforms for chlorogenic acid: nano-emulsions, nanoparticles, nanoliposomes, and pickering emulsions in sustainable food preservation
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103491openalex-snapshot
Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.118307openalex-snapshot
Chlorogenic acid-grafted chitosan binds to the iron transporter Fiu to disrupt iron uptake and attenuate spoilage activity of Pseudomonas fluorescens
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.132265openalex-snapshot
Properties of modified chitosan-based films and coatings and their application in the preservation of edible mushrooms: A review
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.133029openalex-snapshot
Effects of chlorogenic acid-grafted-chitosan on biofilms, oxidative stress, quorum sensing and c-di-GMP in Pseudomonas fluorescens
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.133107openalex-snapshot
Radish residue carbon dots-based novel starch/chitosan film with high antioxidant, biocompatibility, and antibacterial activities for salmon fillets' active packaging
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110540openalex-snapshot
Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116853openalex-snapshot
Effects of ferulic acid grafted-chitosan hydrocolloid on the quality preservation of golden pompano (Trachinotus blochii) fillets during refrigerated storage with emphasis on lable-free proteomics
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.104271openalex-snapshot
Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations
inferred← citeshttps://doi.org/10.1039/d5fb00477bopenalex-snapshot
Unravelling the impact of high-intensity ultrasound on the water mobility of meat products by LF-NMR
inferred← citeshttps://doi.org/10.1080/23311932.2026.2722713openalex-snapshot
Fish gelatin-based edible coating enriched with garlic essential oil and NaCl salt to extend the shelf life of Pangasius fillets
inferred← citeshttps://doi.org/10.1111/jfs.13095openalex-snapshot
Ultrasound‐assisted chlorogenic acid‐grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties
inferred← citeshttps://doi.org/10.3390/foods14061020openalex-snapshot
Integrated Biotechnological Strategies for the Sustainability and Quality of Mediterranean Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata)
inferred← citeshttps://doi.org/10.3390/pr12071441openalex-snapshot
The Effect of High Intensity Ultrasound on the Quality and Shelf Life of Tilapia (Oreochromis niloticus) Muscle
inferred← citeshttps://doi.org/10.5851/kosfa.2024.e6openalex-snapshot
Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties
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