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| Phytosterol oxides content in selected thermally processed products | | European food research and technology |
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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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| 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 different freezing regimes on bioelectrical properties of atlantic chub mackerel (scomber colias) | | Journal of food process engineering |
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| Changes in the texture and structure of cod and haddock fillets during frozen storage | | Food hydrocolloids |
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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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| 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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| Non-destructive nuclear magnetic resonance image study of belly bursting in herring (Clupea harengus) | | Food chemistry |
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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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| 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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| Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting | | Journal of agricultural and food chemistry |
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