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5. Food Control Cai 56 1 2015 10.1016/j.foodcont.2015.03.009 The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets 

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6. Innovative Food Science & Emerging Technologies Clemente 36 26 2016 10.1016/j.ifset.2016.05.013 Antimicrobial properties and mode of action of mustard and cinnamon essential oils and their combination against foodborne bacteria 

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15. Food Chemistry Hong 138 1476 2013 10.1016/j.foodchem.2012.11.031 Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage 

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22. Food Microbiology Liu 62 106 2017 10.1016/j.fm.2016.10.007 Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C 

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27. Food Chemistry Ojagh 120 193 2010 10.1016/j.foodchem.2009.10.006 Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout 

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28. Innovative Food Science & Emerging Technologies Ozogul 33 422 2016 10.1016/j.ifset.2015.12.018 Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical quality of refrigerated farmed sea bass 

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29. LWT - Food Science and Technology Ozogul 75 677 2017 10.1016/j.lwt.2016.10.009 Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage 

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30. Food Microbiology Parlapani 33 85 2013 10.1016/j.fm.2012.09.001 Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis 

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32. Food Chemistry Sallam 102 1061 2007 10.1016/j.foodchem.2006.06.044 Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C 

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33. Journal of the Science of Food and Agriculture Shi 92 3079 2012 10.1002/jsfa.5729 Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score 

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34. Food Control Song 22 608 2011 10.1016/j.foodcont.2010.10.012 Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala) 

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36. Applied & Environmental Microbiology Vogel 71 6689 2005 10.1128/AEM.71.11.6689-6697.2005 Identification of Shewanella baltica as the most important H2S-producing species during iced storage of Danish marine fish 

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37. International Journal of Food Microbiology Wang 190 66 2014 10.1016/j.ijfoodmicro.2014.08.021 Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4 °C and its contribution to biogenic amines’ formation 

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38. Current Microbiology Xiao 66 398 2013 10.1007/s00284-012-0286-1 Bacterial diversity analysis of zhenjiang yao meat during refrigerated and vacuum-packed storage by 454 pyrosequencing 

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39. Journal of Food Processing & Preservation Zengin 39 1261 2014 10.1111/jfpp.12344 Antioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beef 

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40. Food Microbiology Zhang 52 197 2015 10.1016/j.fm.2015.08.003 Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C 

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41. LWT - Food Science and Technology Zhang 75 316 2016 10.1016/j.lwt.2016.08.046 Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions 

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