Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop ( Argopecten irradians ) during cold storage and its mechanism

Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism

(2020) Bing Liu et al.   FOOD CHEMISTRY

Inhibition of post-mortem fish muscle softening and degradation using legume seed proteinase inhibitors

(2019) Jaspreet Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

(2018) Avtar Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

(2018) Qingqing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of chitosan-Jicama starch coating on changes in qualities of fresh Nile tilapia (Oreochromis niloticus ) fillets during ice storage

(2018) Dan Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber ( Stichopus japonicus )

(2017) Yu-Xin Liu et al.   FOOD CHEMISTRY

Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (−)-Epigallocatechin-3-gallate and NaCl

(2017) Xianchao Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Characterization of the Intrinsically Disordered Protein p53 Using Raman Spectroscopy

(2016) Sara Signorelli et al.   APPLIED SPECTROSCOPY

Cooking-Induced Protein Modifications in Meat

(2016) Tzer-Yang Yu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

(2015) Yanshun Xu et al.   Food and Bioprocess Technology

Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

(2015) Hugo E. Ramirez-Guerra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

(2012) Chodsana Sriket et al.   FOOD CHEMISTRY

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

(2012) Ke Li et al.   MEAT SCIENCE

Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

(2011) V. Briones-Labarca et al.   Innovative Food Science & Emerging Technologies

Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

(2011) Weizheng Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY