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| Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with d-gluconic acid δ-lactone | | Food chemistry |
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| Comparative study of the dsc pattern, color, texture and water-binding capacity of rainbow trout muscle during heating | | Journal of food processing and preservation |
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| EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL | | Journal of food biochemistry |
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| Sublethal responses to ammonia exposure in the endangered delta smelt; Hypomesus transpacificus (Fam. Osmeridae) | | Aquatic toxicology |
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| Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles | | Lebensmittel-Wissenschaft |
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| The suitability of muscle of Cirrhinus mrigala in the formation of gel: a comparative electrophoretic study of six tropical carp meats | | International journal of food science and technology |
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| Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles | | Food chemistry |
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| Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix) | | Food hydrocolloids |
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| Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle | | Food chemistry |
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| Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage | | International journal of food science and technology |
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| Physicochemical changes in surimi with salt substitute | | Food chemistry |
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| Toxic effects of 2,3,7,8-tetrachlorodibenzo-p-dioxin on the peripheral nervous system of developing red seabream (Pagrus major) | | Aquatic toxicology |
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| Differences in two‐dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species | | Journal of the science of food and agriculture |
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| Enzymatic preparation and characterization of iron-chelating peptides from anchovy (Engraulis japonicus) muscle protein | | Food research international |
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| Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C | | Food chemistry |
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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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| Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels | | Journal of food engineering |
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| Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine Muscles | | Journal of food science |
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| Differential expression profiling of orange‐spotted grouper larvae, Epinephelus coioides (Hamilton), that survived a betanodavirus outbreak | | Journal of fish diseases |
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| Functional Analysis of Slow Myosin Heavy Chain 1 and Myomesin-3 in Sarcomere Organization in Zebrafish Embryonic Slow Muscles | | Journal of genetics and genomics |
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| Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus) | | Food chemistry |
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| Peptide mapping of polymorphic myosin heavy chain isoforms in different muscle types of some freshwater teleosts | | Fish physiology and biochemistry |
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| Proteomic evaluation of myofibrillar carbonylation in chilled fish mince and its inhibition by catechin | | Food chemistry |
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| Expression of four muscle proteins at different growth stages of Günther's walking catfish Clarias macrocephalus | | Aquaculture research |
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| Biochemical and physicochemical properties of actomyosin and myofibrils from frozen stored flounder (paralichthys patagonicus) fillets | | Journal of food biochemistry |
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| PHYSICOCHEMICAL CHANGES OF SARDINES (SARDINA PILCHARDUS) AT -18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca²⁺ IONS AND MTGase | | Journal of food process engineering |
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| Seasonal changes in atrophy-associated proteins of the sonic muscle in the big-snout croaker, Johnius macrorhynus (Pisces, Sciaenidae), identified by using a proteomic approach | | Fish physiology and biochemistry |
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| Tissue expression of PPAR-alpha isoforms in Scophthalmus maximus and transcriptional response of target genes in the heart after exposure to WY-14643 | | Fish physiology and biochemistry |
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| Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella) | | Food biophysics |
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| Early temperature effects on muscle growth dynamics and histochemical profile of muscle fibres of sea bass Dicentrarchus labrax L., during larval and juvenile stages | | Aquaculture |
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| Denaturation of tilapia myosin fragments by high hydrostatic pressure | | Journal of food science |
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| Effects of thermal sensitivity of fish proteins from various species on rheological properties of gels | | Journal of food science |
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| Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage | | Journal of food science |
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| Myosin heavy chain mRNA expression correlates higher with muscle protein accretion than growth in Atlantic salmon, Salmo salar | | Aquaculture |
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| Cryoprotective additives and cryostabilisation effects on muscle fillets of the freshwater teleost fish Rohu carp (Labeo rohita) during prolonged frozen storage | | Journal of the science of food and agriculture |
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| Extraction of Sardine Myoglobin and Its Effect on Gelation Properties of Pacific Whiting Surimi | | Journal of food science |
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| Conformational and Rheological Changes in Catfish Myosin as Affected by Different Acids during Acid-Induced Unfolding and Refolding | | Journal of agricultural and food chemistry |
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| Application of Recombinant Chum Salmon Cystatin to Alaska Pollock (Theragra chalcogramma) Surimi to Prevent Gel Weakening | | Journal of food science |
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| Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism | | Journal of food science |
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| Effect of endogenous acid proteinases on the properties of edible films prepared from Alaska pollack surimi | | Food chemistry |
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| Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish | | Food chemistry |
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| Non-binding property of cathepsin L to myosin | | Food chemistry |
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| Gel-enhancing effect and protein cross-linking ability of tilapia sarcoplasmic proteins | | Journal of the science of food and agriculture |
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| Conformational and rheological changes in catfish myosin during alkali-induced unfolding and refolding | | Food chemistry |
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| Rheological properties of fish actomyosin and pork actomyosin solutions | | Journal of food engineering |
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| Thermal Denaturation and Aggregation Properties of Atlantic Salmon Myofibrils and Myosin from White and Red Muscles | | Journal of agricultural and food chemistry |
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| Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota) | | Food chemistry |
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| Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs | | Journal of food science |
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| Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick | | Journal of food science |
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| Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases | | Food chemistry |
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| Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness | | Journal of food science |
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| Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota) | | Food hydrocolloids |
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| Reactivity of Fish and Microbial Transglutaminases on Glutaminyl Sites of Peptides Derived from Threadfin Bream Myosin | | Journal of agricultural and food chemistry |
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| Characterization of fish myosin aggregates using static and dynamic light scattering | | Food hydrocolloids |
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