Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

(2015) Xing-Sheng Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans

(2014) Xu-Xia Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibition of biofilm formation of Pseudomonas aeruginosa by an acylated homoserine lactones-containing culture extract

(2014) Qiu Qin Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of mono- and divalent salts on water loss and properties of dry salted cod fillets

(2013) Oscar Martínez-Alvarez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and chemical changes of silver carp sausages during fermentation with Pediococcus pentosaceus

(2010) Yanshun Xu et al.   FOOD CHEMISTRY

Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products

(2010) M. Coton et al.   FOOD MICROBIOLOGY

The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

(2010) Kristin Anna Thorarinsdottir et al.   JOURNAL OF FOOD SCIENCE

Alternatives for Efficient and Sustainable Production of Surimi: A Review

(2009) A.M. Martín-Sánchez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

(2007) Siriporn Riebroy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY