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| Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey | | European food research and technology |
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| Aspartic protease from Aspergillus (Eurotium) repens strain MK82 is involved in the hydrolysis and decolourisation of dried bonito (Katsuobushi) | | Journal of the science of food and agriculture |
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| Seasonal variation of organochlorine contaminants in bonito (Sardasarda L. 1758) and anchovy (Engraulisencrasicolus L. 1758) in Black Sea region, Turkey | | Chemosphere |
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| Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk | | Food chemistry |
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| Effect of rotifer enrichment with herbal extracts on growth and resistance of red sea bream, Pagrus major (Temminck & Schlegel) larvae against Vibrio anguillarum | | Aquaculture research |
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| Life in 3-D: life history strategies in tunas, mackerels and bonitos | | Reviews in fish biology and fisheries |
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| Chemical and microbiological qualities of dry-salted (Lakerda) bonito (Sarda Sarda, Bloch 1793) | | Journal of food quality |
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| Fatty acid profile and proximate composition of fillets from Engraulis encrasicholus, Mullus barbatus, Merluccius merluccius and Sarda sarda caught in Tyrrhenian, Adriatic and Ionian seas | | Zeitschrift fur angewandte Ichthyologie |
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| Chemical compositions of the roes from skipjack, tongol and bonito | | Food chemistry |
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| The effect of lemon juice on bonito (Sarda sarda, Bloch, 1793) preserved by sous vide packaging | | International journal of food science and technology |
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| A multifaceted approach to modelling growth of the Australian bonito, Sarda australis (Family Scombridae), with some observations on its reproductive biology | | Marine and freshwater research |
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| The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish | | Food chemistry |
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| Application of species-specific PCR for the identification of dried bonito product (Katsuobushi) | | Food chemistry |
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| LC-MS Study To Reduce Ion Suppression and To Identify N-Lactoylguanosine 5'-Monophosphate in Bonito: A New Umami Molecule | | Journal of agricultural and food chemistry |
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| Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors | | Food chemistry |
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| Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock | | Journal of food science |
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