Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

(2021) Ella Aitta et al.   Foods

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

(2020) Sari Mäkinen et al.   Foods

Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince

(2020) Annelie Damerau et al.   FOOD CHEMISTRY

Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat

(2020) Julia Babikova et al.   International Journal of Gastronomy and Food Science

Min Hu and Charlotte Jacobsen (Eds.): Oxidative stability and shelf life of foods containing oils and fats

(2016) Salvatore Parisi   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Occurrence of aspartyl proteases in brine after herring marinating

(2016) Mariusz Szymczak et al.   FOOD CHEMISTRY

Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet

(2016) Osman Kadİr Topuz   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides

(2015) Zeinab Ahmed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Listeria monocytogenes varies among strains to maintain intracellular pH homeostasis under stresses by different acids as analyzed by a high-throughput microplate-based fluorometry

(2015) Changyong Cheng et al.   Frontiers in Microbiology

Listeria monocytogenesin Aquatic Food Products-A Review

(2014) Mansooreh Jami et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring

(2014) Mariusz Szymczak et al.   Journal of Aquatic Food Product Technology

Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice

(2013) Eda Demirok et al.   Journal of Aquatic Food Product Technology

Effect of pH on Color and Texture of Food Products

(2013) A. Andrés-Bello et al.   Food Engineering Reviews

Gustatory sensation of l- and d-amino acids in humans

(2012) Misako Kawai et al.   AMINO ACIDS

Losses of nitrogen fractions from herring to brine during marinating

(2011) Mariusz Szymczak et al.   FOOD CHEMISTRY

Muscle Thiobarbituric Acid Reactive Substance of the Atlantic Herring (Clupea harengus) in Marinades Collected in the Market Network

(2010) Alena Halamíčková et al.   ACTA VETERINARIA BRNO

The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle

(2010) Kristin Anna Thorarinsdottir et al.   FOOD CHEMISTRY

An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment

(2008) Parastoo Pourashouri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle

(2008) Shuming Ke et al.   MEAT SCIENCE