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| A unique specification method for processed unicorn filefish products using a DNA barcode marker | | Food control |
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| Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards | | Food chemistry |
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| A description of local pig feeding systems in village smallholder farms of Western Kenya | | Tropical plant biology |
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| Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings | | Journal of food processing and preservation |
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| A survey of histamine content in seafood sold in markets of nine countries | | Food control |
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| Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods | | Food and bioprocess technology |
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| HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV, and APCI-MS detectors | | Journal of agricultural and food chemistry |
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| Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling | | Journal of food engineering |
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| Water effective diffusion coefficient of sardine sheets during osmotic dehydration at different brine concentrations and temperatures | | Journal of food engineering |
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| Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongata) | | Food chemistry |
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| Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage | | Journal of food science |
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| Drying characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier | | Journal of food engineering |
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| Drying of Tunisian sardine (Sardinella aurita) experimental study and three-dimensional transfer modeling of drying kinetics | | Journal of food engineering |
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| Determination of histamine and histamine-forming bacteria in dried milkfish (Chanos chanos) implicated in a food-borne poisoning | | Food chemistry |
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| Incidence of Listeria species in seafood products of Mysore, India | | Journal of food safety |
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| Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod | | Journal of food engineering |
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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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| Growth control of Listeria innocua 2030c on vacuum-packaged cold-smoked salmon by lactic acid bacteria | | International journal of food microbiology |
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| Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products | | International journal of food microbiology |
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| Prevalence and genetic diversity of Enterobacter sakazakii in ingredients of infant foods | | International journal of food microbiology |
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| Effect of dried bonito (katsuobushi) and some of its components on GABAA receptors | | Food chemistry |
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| Optimization of processing parameters of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier using response surface methodology | | Journal of food engineering |
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| Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets | | Food chemistry |
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| Saltiness Enhancement by the Characteristic Flavor of Dried Bonito Stock | | Journal of food science |
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| Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate--an Alternative Processing Technology for the Production of Smoked Salmon | | Journal of food science |
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| Isolation and molecular characterization of Vibrio parahaemolyticus from fresh, low-temperature preserved, dried, and salted seafood products in two coastal areas of eastern China | | International journal of food microbiology |
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| Sequential extraction combined with HPLC-ICP-MS for As speciation in dry seafood products | | Food chemistry |
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| Low temperature and high velocity (LTHV) application in drying: Characteristics and effects on the fish quality | | Journal of food engineering |
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| Thawing and salting studies of dry-cured tuna loins | | Journal of food engineering |
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