Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets

Quality changes in high pressure processed cod, salmon and mackerel during storage

(2017) Line Bach Christensen et al.   FOOD CONTROL

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of high-pressure processing on the physicochemical and the emulsifying properties of sarcoplasmic proteins from hake (Merluccius merluccius)

(2015) Gina Villamonte et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidative Effect of Seaweed Extracts in Chilled Storage of Minced Atlantic Mackerel (Scomber scombrus): Effect on Lipid and Protein Oxidation

(2015) Aria Babakhani et al.   Food and Bioprocess Technology

Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage

(2015) Ashok Chouhan et al.   Innovative Food Science & Emerging Technologies

Advances in High-Pressure Processing of Fish Muscles

(2014) Binh Q. Truong et al.   Food Engineering Reviews

Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time

(2013) Bárbara Teixeira et al.   Innovative Food Science & Emerging Technologies

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

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats

(2008) M. Guillevic et al.   MEAT SCIENCE

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

(2007) Dagbjørn Skipnes et al.   JOURNAL OF FOOD ENGINEERING