Comparison of Lipid Classes and Fatty Acid Profiles of Lipids From Raw, Steamed, and High-Pressure-Treated New Zealand Greenshell Mussel Meat of Different Genders

Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

(2013) Josafat A. Hernández Becerra et al.   FOOD CHEMISTRY

Biochemical composition, lipid classes, fatty acids and sexual hormones in the mussel Mytilus galloprovincialis from cultivated populations in south Spain

(2012) Inés Martínez-Pita et al.   AQUACULTURE

Seasonal variation in the reproductive activity, physiological condition and biochemical components of the brown musselPerna pernafrom the coastal waters of Yemen (Gulf of Aden)

(2010) Adam Sokołowski et al.   AQUATIC LIVING RESOURCES

Regiospecific Analyses of Triacylglycerols of Hoki (Macruronus novaezelandiae) and Greenshell™ Mussel (Perna canaliculus)

(2010) Matthew R. Miller et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

High hydrostatic pressure increased stability and activity of immobilized lipase in hexane

(2009) Michael J. Eisenmenger et al.   ENZYME AND MICROBIAL TECHNOLOGY

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage

(2008) M. Cruz-Romero et al.   FOOD CONTROL