Keyword

total volatile basic nitrogen

Description: A measure of volatile basic nitrogen compounds in food, used primarily to assess freshness and spoilage in fish and other products.

Primary topic: Meat and Animal Product Quality (64%)

OpenAlex ID: keywords/total-volatile-basic-nitrogen

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 · Alaa El-Din A. Bekhit, Benjamin W.B. Holman, et al. · Trends in Food Science & Technology · 997

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

2009 · Seyed Mahdi Ojagh, Masoud Rezaei, et al. · Food Chemistry · 902

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

2018 · Junjun Zhang, Xiaobo Zou, et al. · Food Chemistry · 664

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

2017 · Xiaodong Zhai, Jiyong Shi, et al. · Food Hydrocolloids · 595

Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

2005 · Antonios E. Goulas, Michael G. Kontominas · Food Chemistry · 538

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

2010 · Yongling Song, Lei Liu, et al. · Food Control · 434

A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness

2019 · Mehran Moradi, Hossein Tajik, et al. · Carbohydrate Polymers · 424

Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes

2005 · Antonios E. Goulas, Michael G. Kontominas · Food Chemistry · 414

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

2008 · Wenjiao Fan, Junxiu Sun, et al. · Food Chemistry · 412

Development of a smart packaging for the monitoring of fish spoilage

2006 · A PACQUIT, J FRISBY, et al. · Food Chemistry · 371

The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

2003 · F Özogul, A Polat, et al. · Food Chemistry · 371

Antimicrobial activity of shrimp chitin and chitosan from different treatments and applications of fish preservation

2002 · GUO-JANE TSAI, WEN-HUEY SU, et al. · Fisheries Science · 369

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A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations

2020 · Pramod K. Prabhakar, Siddhartha Vatsa, et al. · Food Research International · 368

Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness

2019 · Guangyang Jiang, Xiaoyan Hou, et al. · International Journal of Biological Macromolecules · 361

Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration

2019 · Kailong Zhang, Tung-Shi Huang, et al. · International Journal of Biological Macromolecules · 348

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

2007 · Wenjiao Fan, Yuanlong Chi, et al. · Food Chemistry · 348

A novel colorimetric food package label for fish spoilage based on polyaniline film

2011 · Bambang Kuswandi, Jayus, et al. · Food Control · 345

Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

2020 · Samira Mohammadalinejhad, Hadi Almasi, et al. · Food Control · 337

Development of a food spoilage indicator for monitoring freshness of skinless chicken breast

2014 · Chompoonoot Rukchon, Atchareeya Nopwinyuwong, et al. · Talanta · 320

Development of a volatile amine sensor for the monitoring of fish spoilage

2005 · A PACQUIT, K LAU, et al. · Talanta · 310

Active and intelligent gellan gum-based packaging films for controlling anthocyanins release and monitoring food freshness

2020 · Li-Ting Wu, I-Lin Tsai, et al. · Carbohydrate Polymers · 290

Intelligent pH-sensitive indicator based on starch-cellulose and alizarin dye to track freshness of rainbow trout fillet

2019 · Parya Ezati, Hossein Tajik, et al. · International Journal of Biological Macromolecules · 289

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

2013 · Lin Huang, Jiewen Zhao, et al. · Food Chemistry · 289

Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage

2011 · C.O. Mohan, C.N. Ravishankar, et al. · Food Hydrocolloids · 284

Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets

2004 · Şükriye Arashisar, Olcay Hisar, et al. · International Journal of Food Microbiology · 283

Works count: 9,979

Citation count: 145,900