Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

Biochemical and thermo-mechanical analysis of collagen from the skin of Asian Sea bass (Lates calcarifer) and Australasian Snapper (Pagrus auratus), an alternative for mammalian collagen

(2013) Sushil Anand et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice

(2013) Thanasak Sae-leaw et al.   FOOD CHEMISTRY

Comparative study on molecular characteristics of acid soluble collagens from skin and swim bladder of seabass (Lates calcarifer)

(2012) Sittichoke Sinthusamran et al.   FOOD CHEMISTRY

Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants

(2011) Suthasinee Yarnpakdee et al.   FOOD CHEMISTRY

Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

(2011) Yaowapa Thiansilakul et al.   JOURNAL OF FOOD SCIENCE

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A