These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 15998125)

  • 1. Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.
    Undeland I; Hall G; Wendin K; Gangby I; Rutgersson A
    J Agric Food Chem; 2005 Jul; 53(14):5625-34. PubMed ID: 15998125
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
    Joaquin HJ; Tolasa S; Oliveira AC; Lee CM; Lee KH
    J Agric Food Chem; 2008 Jan; 56(1):166-72. PubMed ID: 18052036
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.
    Geirsdottir M; Hlynsdottir H; Thorkelsson G; Sigurgisladottir S
    J Food Sci; 2007 Sep; 72(7):C376-80. PubMed ID: 17995635
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions.
    Wu H; Ghirmai S; Undeland I
    Food Chem; 2020 Jun; 316():126337. PubMed ID: 32036181
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Assessment of washing with antioxidant on the oxidative stability of fatty fish mince during processing and storage.
    Eymard S; Jacobsen C; Baron CP
    J Agric Food Chem; 2010 May; 58(10):6182-9. PubMed ID: 20423096
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle.
    Larsson K; Almgren A; Undeland I
    J Agric Food Chem; 2007 Oct; 55(22):9027-35. PubMed ID: 17910510
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Loss of redness (a*) as a tool to follow hemoglobin-mediated lipid oxidation in washed cod mince.
    Wetterskog D; Undeland I
    J Agric Food Chem; 2004 Dec; 52(24):7214-21. PubMed ID: 15563197
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Protein isolation from gutted herring (Clupea harengus) using pH-shift processes.
    Marmon SK; Undeland I
    J Agric Food Chem; 2010 Oct; 58(19):10480-6. PubMed ID: 20828150
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.
    Marmon SK; Undeland I
    Food Chem; 2013 May; 138(1):214-9. PubMed ID: 23265479
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives.
    Chen YC; Jaczynski J
    J Agric Food Chem; 2007 Oct; 55(22):9079-88. PubMed ID: 17902629
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.
    Park Y; Kelleher SD; McClements DJ; Decker EA
    J Agric Food Chem; 2004 Feb; 52(3):597-601. PubMed ID: 14759155
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in the antioxidative property of herring (Clupea harengus) press juice during a simulated gastrointestinal digestion.
    Sannaveerappa T; Westlund S; Sandberg AS; Undeland I
    J Agric Food Chem; 2007 Dec; 55(26):10977-85. PubMed ID: 18038988
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing.
    Marmon SK; Krona A; Langton M; Undeland I
    J Agric Food Chem; 2012 Aug; 60(32):7965-72. PubMed ID: 22746669
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones.
    Wu H; Abdollahi M; Undeland I
    Food Chem; 2021 Oct; 360():129973. PubMed ID: 33989878
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage.
    Kılıç B; Şimşek A; Claus JR; Karaca E; Bilecen D
    Food Sci Technol Int; 2020 Apr; 26(3):213-221. PubMed ID: 31604384
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions.
    Thiansilakul Y; Benjakul S; Richards MP
    J Food Sci; 2011 Mar; 76(2):C242-9. PubMed ID: 21535742
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of oxygen and antioxidants on the lipid oxidation and yellow discolouration of film from red tilapia mince.
    Tongnuanchan P; Benjakul S; Prodpran T
    J Sci Food Agric; 2012 Sep; 92(12):2507-17. PubMed ID: 22467514
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
    de Almeida PL; de Lima SN; Costa LL; de Oliveira CC; Damasceno KA; dos Santos BA; Campagnol PC
    Meat Sci; 2015 Dec; 110():9-14. PubMed ID: 26156583
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA; Lee EJ; Ko KY; Paik HD; Ahn DU
    J Food Sci; 2009; 74(1):C25-32. PubMed ID: 19200082
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Antioxidative properties of press juice from herring (Clupea harengus) against hemoglobin (Hb) mediated oxidation of washed cod mince.
    Sannaveerappa T; Carlsson NG; Sandberg AS; Undeland I
    J Agric Food Chem; 2007 Nov; 55(23):9581-91. PubMed ID: 17939734
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.