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| The impact of increasing non-agricultural market access on EU demand for imported fish: implications for Lake Victoria chilled fillet exports | | European review of agricultural economics |
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| Phytosterol oxides content in selected thermally processed products | | European food research and technology |
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| Effect of frozen storage on the functional property of ribbon fish (trichiurus savala) cuvier | | Journal of food processing and preservation |
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| Liver alterations induced by long term feeding on commercial diets in Atlantic halibut (Hippoglossus hippoglossus L.) females. Histological and biochemical aspects | | Aquaculture |
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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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| Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.) | | International journal of food science and technology |
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| Effect of harvesting stress and storage conditions on protein degradation in fillets of farmed gilthead seabream (Sparus aurata): A differential scanning calorimetry study | | Food chemistry |
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| Effect of Washing on the Texture and Microstructure of Frozen Fish Mince | | Journal of food science |
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| Influence of frozen period on the proximate composition and microbiological quality of nile tilapia fish (oreochromis niloticus) | | Journal of food processing and preservation |
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| Preservation of oreochromis niloticus fish using frozen green tea extract: impact on biochemical, microbiological and sensory characteristics | | Journal of food processing and preservation |
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| Influence of different freezing regimes on bioelectrical properties of atlantic chub mackerel (scomber colias) | | Journal of food process engineering |
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| The international standard ISO/TS 21872–1 to study the occurence of total and pathogenic Vibrio parahaemolyticus and Vibrio cholerae in seafood: ITS improvement by use of a chromogenic medium and PCR | | International journal of food microbiology |
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| Changes in the texture and structure of cod and haddock fillets during frozen storage | | Food hydrocolloids |
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| Lipid content of frozen fish: Comparison of different extraction methods and variability during freezing storage | | Food chemistry |
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| Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation – A pilot-scale study | | Journal of food engineering |
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| Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing | | International journal of food microbiology |
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| Classification of fresh and frozen-thawed fish by near-infrared spectroscopy | | Journal of food science |
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| Possible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of Atlantic mackerel | | Journal of agricultural and food chemistry |
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| Utilisation of a rapid technique based on front-face fluorescence spectroscopy for differentiating between fresh and frozen-thawed fish fillets | | Food research international |
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| TEXTURAL CHARACTERISTICS OF FROZEN BLUE SQUAT LOBSTER (CERVIMUNIDA JOHNI) TAILS AS MEASURED BY INSTRUMENTAL AND SENSORY METHODS | | Journal of food process engineering |
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| Hydrolysis and oxidation of European eel oil during frozen storage for 48 weeks | | European food research and technology |
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| Evaluation of chemical indicators for monitoring freshness of food and determination of volatile amines in fish by headspace solid-phase microextraction and gas chromatography-mass spectrometry | | European food research and technology |
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| Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus) | | European food research and technology |
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| Mid-infrared spectroscopy as a new tool for the evaluation of fish freshness | | International journal of food science and technology |
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| Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods | | Food chemistry |
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| Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 °C) | | Food chemistry |
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| Identification of Carbonylated Protein in Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets and Development of Protein Oxidation during Frozen Storage | | Journal of agricultural and food chemistry |
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| Evaluation of Various Infused Cryoprotective Ingredients for Their Freeze-Thaw Stabilizing and Texture Improving Properties in Frozen Red Hake Muscle | | Journal of food science |
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| Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods | | Journal of the science of food and agriculture |
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| Non-destructive nuclear magnetic resonance image study of belly bursting in herring (Clupea harengus) | | Food chemistry |
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| Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species | | Food chemistry |
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| Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets | | Journal of the science of food and agriculture |
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| The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins | | Journal of agricultural and food chemistry |
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| Effects of Freezing and Thawing Processes on the Quality of Atlantic Salmon (Salmo salar) Fillets | | Journal of food science |
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| Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature | | Food hydrocolloids |
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| Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data | | Journal of food engineering |
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| The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage | | Journal of food engineering |
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| Lipid and fatty acid composition of fish and seafood consumed in France: CALIPSO study | | Journal of food composition and analysis |
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| Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss) | | Journal of agricultural and food chemistry |
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| One-Step Triplex-Polymerase Chain Reaction Assay for the Authentication of Yellowfin (Thunnus albacares), Bigeye (Thunnus obesus), and Skipjack (Katsuwonus pelamis) Tuna DNA from Fresh, Frozen, and Canned Tuna Samples | | Journal of agricultural and food chemistry |
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