BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 16104809)

  • 21. Utilization of smoked salmon trim in extruded smoked salmon jerky.
    Kong J; Dougherty MP; Perkins LB; Camire ME
    J Food Sci; 2012 Jun; 77(6):S211-5. PubMed ID: 22591245
    [TBL] [Abstract][Full Text] [Related]  

  • 22. The impact of different water gas levels on cataract formation, muscle and lens free amino acids, and lens antioxidant enzymes and heat shock protein mRNA abundance in smolting Atlantic salmon, Salmo salar L.
    Waagbø R; Hosfeld CD; Fivelstad S; Olsvik PA; Breck O
    Comp Biochem Physiol A Mol Integr Physiol; 2008 Apr; 149(4):396-404. PubMed ID: 18308603
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage.
    Lerfall J; Roth B; Skare EF; Henriksen A; Betten T; Dziatkowiak-Stefaniak MA; Rotabakk BT
    Food Chem; 2015 May; 175():157-65. PubMed ID: 25577065
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Liver of juvenile Atlantic salmon, Salmo salar L.: a light, transmission, and scanning electron microscopic study, with special reference to the sinusoid.
    Speilberg L; Evensen O; Nafstad P
    Anat Rec; 1994 Nov; 240(3):291-307. PubMed ID: 7529968
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets.
    Alizadeh E; Chapleau N; de Lamballerie M; Lebail A
    J Food Sci; 2007 Jun; 72(5):E279-84. PubMed ID: 17995727
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Accumulation and elimination of methylmercury in Atlantic cod (Gadus morhua L.) following dietary exposure.
    Amlund H; Lundebye AK; Berntssen MH
    Aquat Toxicol; 2007 Aug; 83(4):323-30. PubMed ID: 17599546
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Relationship between muscle pH and flesh color of Atlantic halibut.
    Roth B; Foss A; Imsland AK
    J Food Sci; 2009 Apr; 74(3):S123-5. PubMed ID: 19397732
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processing.
    Kong F; Tang J; Rasco B; Crapo C; Smiley S
    J Food Sci; 2007 Mar; 72(2):S103-11. PubMed ID: 17995850
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Stabilizing oils from smoked pink salmon (Oncorhynchus gorbuscha).
    Bower CK; Hietala KA; Oliveira AC; Wu TH
    J Food Sci; 2009 Apr; 74(3):C248-57. PubMed ID: 19397710
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Muscle Protein Profiles Used for Prediction of Texture of Farmed Salmon (Salmo salar L.).
    Ørnholt-Johansson G; Frosch S; Gudjónsdóttir M; Wulff T; Jessen F
    J Agric Food Chem; 2017 Apr; 65(16):3413-3421. PubMed ID: 28391696
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon.
    Lerfall J; Rotabakk BT
    Food Sci Technol Int; 2016 Mar; 22(2):153-63. PubMed ID: 25791090
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Carbon monoxide stunning of Atlantic salmon (Salmo salar L.) modifies rigor mortis and sensory traits as revealed by NIRS and other instruments.
    Concollato A; Parisi G; Masoero G; Romvàri R; Olsen RE; Dalle Zotte A
    J Sci Food Agric; 2016 Aug; 96(10):3524-35. PubMed ID: 26593982
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Comparison of odor-active volatile compounds of fresh and smoked salmon.
    Varlet V; Knockaert C; Prost C; Serot T
    J Agric Food Chem; 2006 May; 54(9):3391-401. PubMed ID: 16637700
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Cold smoking of Atlantic salmon (Salmo salar) fillets with smoke condensate--an alternative processing technology for the production of smoked salmon.
    Birkeland S; Skåra T
    J Food Sci; 2008 Aug; 73(6):S326-32. PubMed ID: 19241578
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy.
    Carton I; Böcker U; Ofstad R; Sørheim O; Kohler A
    J Agric Food Chem; 2009 May; 57(9):3563-70. PubMed ID: 19292444
    [TBL] [Abstract][Full Text] [Related]  

  • 36. The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature.
    Hwang CA
    Food Microbiol; 2009 May; 26(3):253-8. PubMed ID: 19269565
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of 3-thia fatty acids on expression of some lipid related genes in Atlantic salmon (Salmo salar L.).
    Kleveland EJ; Ruyter B; Vegusdal A; Sundvold H; Berge RK; Gjøen T
    Comp Biochem Physiol B Biochem Mol Biol; 2006 Oct; 145(2):239-48. PubMed ID: 16971150
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.).
    Moreno HM; Jacq C; Montero MP; Gómez-Guillén MC; Borderías AJ; Mørkøre T
    Food Chem; 2016 Jan; 190():856-863. PubMed ID: 26213049
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.
    Cornu M; Beaufort A; Rudelle S; Laloux L; Bergis H; Miconnet N; Serot T; Delignette-Muller ML
    Int J Food Microbiol; 2006 Feb; 106(2):159-68. PubMed ID: 16216370
    [TBL] [Abstract][Full Text] [Related]  

  • 40. A novel tensile test method to assess texture and gaping in salmon fillets.
    Ashton TJ; Michie I; Johnston IA
    J Food Sci; 2010 May; 75(4):S182-90. PubMed ID: 20546420
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.