Changes in total PCB content in selected fish products during hot- and cold smoking by A. Witczak, W. Ciereszko

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Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (<i>Argyrosomus regius</i>) Fillets, as a Strategy to Diversify Aquacultur... by Concetta Maria Messina, Rosaria Arena, Giovanna Ficano, Mariano Randazzo, Maria Morghese, Laura La Barbera, Saloua Sadok, Andrea Santulli

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Combination of Freezing, Low Sodium Brine, and Cold Smoking on the Quality and Shelf-Life of Sea Bass (<i>Dicentrarchus labrax</i> L.) Fillets as a Strategy to Innovate the Market... by Concetta Maria Messina, Rosaria Arena, Giovanna Ficano, Laura La Barbera, Maria Morghese, Andrea Santulli

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Using nisin-chitosan films enriched with rosemary extract on Listeria innocua, Escherichia coli O157:H7 and Pseudomonas aeruginosa in cold-smoked salmon during cold storage by Samyah D. Jastaniah

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Reduction and Growth Inhibition of <i>Listeria monocytogenes</i> by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Col... by Even Heir, Merete Rusås Jensen, Anette Wold Aasli, Ingunn Berget, Askild Lorentz Holck

Subjects: “…cold-smoked salmon…”
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The efficacy of nisin against Listeria monocytogenes on cold-smoked salmon at natural contamination levels is concentration-dependent and varies by serotype by Ruixi Chen, Jordan William Skeens, Martin Wiedmann, Veronica Guariglia-Oropeza

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Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (<i>Dicentrarchus labrax</i>), a New Product of Fishery by Michela Pellegrini, Lucilla Iacumin, Jelka Pleadin, Greta Krešić, Elisabetta Orecchia, Andrea Colautti, Ana Vulić, Nina Kudumija, Cristian Bernardi, Giuseppe Comi

Subjects: “…cold smoked sea bass…”
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Characterization of Bacterial Communities of Cold-Smoked Salmon during Storage by Aurélien Maillet, Pauline Denojean, Agnès Bouju-Albert, Erwann Scaon, Sébastien Leuillet, Xavier Dousset, Emmanuel Jaffrès, Jérôme Combrisson, Hervé Prévost

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NUTRITIVE VALUE OF TROUT (ONCORHYNCHUS MYKISS) FARMED IN ADRIATIC SEA by Tibor Janči, Danijel Kanski, Marina Dulić, Nives Marušić, Helga Medić, Tomislav Petrak, Sanja Vidaček

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Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at... by Lucilla Iacumin, Giorgia Cappellari, Michela Pellegrini, Marco Basso, Giuseppe Comi

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Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products by Norman Wiernasz, Frédérique Gigout, Mireille Cardinal, Josiane Cornet, Jens Rohloff, Philippe Courcoux, Evelyne Vigneau, Sigurlaug Skírnisdottír, Delphine Passerini, Marie-France Pilet, Françoise Leroi

Subjects: “…cold-smoked salmon…”
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The Impact of Chitosan-Divergicin Film on Growth of Listeria monocytogenes in Cold-Smoked Salmon by Rajaa Benabbou, Muriel Subirade, Michel Desbiens, Ismail Fliss

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β-Phenylethylamine as a Natural Food Additive Shows Antimicrobial Activity against <i>Listeria monocytogenes</i> on Ready-to-Eat Foods by Francis Muchaamba, Roger Stephan, Taurai Tasara

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Growth Potential of <i>Listeria monocytogenes</i> in Three Different Salmon Products by Corinne Eicher, Andres Ruiz Subira, Sabrina Corti, Arnulf Meusburger, Roger Stephan, Claudia Guldimann

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Development and Evaluation of qPCR Detection Method and Zn-MgO/Alginate Active Packaging for Controlling <i>Listeria monocytogenes</i> Contamination in Cold-Smoked Salmon by Priya Vizzini, Elena Beltrame, Valentina Zanet, Jasmina Vidic, Marisa Manzano

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Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts by Even Heir, Maria Jacobsen, Mari Øvrum Gaarder, Ingunn Berget, Paw Dalgaard, Merete Rusås Jensen, Askild L. Holck

Subjects: “…cold-smoked salmon…”
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