Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels

Comparison between the nutritional qualities of wild-caught and rice-field male Chinese mitten crabs (Eriocheir sinensis)

(2019) Haoran Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)

(2015) C.O. Mohan et al.   FOOD CONTROL

Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis)

(2014) Shehu Latunji Akintola   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of laurel and myrtle extracts on the sensory, chemical and microbiological properties of vacuum-packed and refrigerated European eel (Anguilla anguilla) fillets

(2013) İlyas Ozogul et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional quality of protein in the leaves of eleven Asphodeline species (Liliaceae) from Turkey

(2012) Gokhan Zengin et al.   FOOD CHEMISTRY

Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

(2011) Mahmood Naseri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)

(2011) Beyza Ersoy   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

(2010) O.O. Oluwaniyi et al.   FOOD CHEMISTRY

STUDY OF HYDROLYZED PROTEIN COMPOSITION, FREE AMINO ACID, AND TAURINE CONTENT IN DIFFERENT MUSCLES OF GALICIAN BLONDE BEEF

(2010) DANIEL FRANCO et al.   JOURNAL OF MUSCLE FOODS

Protein quality and amino acid profiles of fish products available in Poland

(2008) Zygmunt Usydus et al.   FOOD CHEMISTRY

Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica)

(2008) Takahiro Oku et al.   FOOD CHEMISTRY