103 related articles for article (PubMed ID: 20981729)
1. Textural and biochemical changes during ripening of old-fashioned salted herrings.
Christensen M; Andersen E; Christensen L; Andersen ML; Baron CP
J Sci Food Agric; 2011 Jan; 91(2):330-6. PubMed ID: 20981729
[TBL] [Abstract][Full Text] [Related]
2. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening.
Andersen E; Andersen ML; Baron CP
J Agric Food Chem; 2007 Nov; 55(23):9545-53. PubMed ID: 17939737
[TBL] [Abstract][Full Text] [Related]
3. Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating.
Szymczak M
J Sci Food Agric; 2011 Jan; 91(1):68-74. PubMed ID: 20848675
[TBL] [Abstract][Full Text] [Related]
4. Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics.
Czerner M; Tomás MC; Yeannes MI
J Sci Food Agric; 2011 Mar; 91(4):609-15. PubMed ID: 21302314
[TBL] [Abstract][Full Text] [Related]
5. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings.
Szymczak M
J Sci Food Agric; 2017 Mar; 97(5):1488-1496. PubMed ID: 27391990
[TBL] [Abstract][Full Text] [Related]
6. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
Lyhs U; Lahtinen J; Schelvis-Smit R
Food Microbiol; 2007 Aug; 24(5):508-16. PubMed ID: 17367684
[TBL] [Abstract][Full Text] [Related]
7. [The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].
Fonberg-Broczek M; Sawilska-Rautenstrauch D; Windyga B; Sciezyńska H; Jedra M; Badowski P; Urbanek-Karłowska B
Rocz Panstw Zakl Hig; 2003; 54(1):87-95. PubMed ID: 12870301
[TBL] [Abstract][Full Text] [Related]
8. Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood.
Funaki J; Tamura T; Nishinoaki M; Misaka T; Eto W; Asakura T
J Food Sci; 2010; 75(9):S527-30. PubMed ID: 21535627
[TBL] [Abstract][Full Text] [Related]
9. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
Khosrowshahi A; Madadlou A; Ebrahim zadeh Mousavi M; Emam-Djomeh Z
J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
[TBL] [Abstract][Full Text] [Related]
10. Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine.
Szymczak M
J Food Sci; 2016 Aug; 81(8):E1966-70. PubMed ID: 27351340
[TBL] [Abstract][Full Text] [Related]
11. The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating.
Laub-Ekgreen MH; Martinez-Lopez B; Frosch S; Jessen F
Food Res Int; 2018 Jun; 108():331-338. PubMed ID: 29735064
[TBL] [Abstract][Full Text] [Related]
12. The isolation and characterization of some vibrio parahaemolyticus strains isolated from salted herring and roe.
Chiţu M; Ciufecu C; Năcescu N
Zentralbl Bakteriol Orig A; 1977 May; 238(1):59-65. PubMed ID: 899374
[TBL] [Abstract][Full Text] [Related]
13. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
Leclercq-Perlat MN; Picque D; Riahi H; Corrieu G
J Dairy Sci; 2006 Aug; 89(8):3260-73. PubMed ID: 16840644
[TBL] [Abstract][Full Text] [Related]
14. Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.
Melilli C; Barbano DM; Manenti M; Lynch JM; Carpino S; Licitra G
J Dairy Sci; 2004 Aug; 87(8):2359-74. PubMed ID: 15328257
[TBL] [Abstract][Full Text] [Related]
15. Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar).
Birkeland S; Akse L; Joensen S; Tobiassen T; Skåra T
J Food Sci; 2007 Jan; 72(1):E029-35. PubMed ID: 17995882
[TBL] [Abstract][Full Text] [Related]
16. Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.
Melilli C; Barbano DM; Caccamo M; Calvo MA; Schembari G; Licitra G
J Dairy Sci; 2004 Nov; 87(11):3648-57. PubMed ID: 15483148
[TBL] [Abstract][Full Text] [Related]
17. Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting.
Felisiak K; Szymczak M
Foods; 2021 Oct; 10(11):. PubMed ID: 34828799
[TBL] [Abstract][Full Text] [Related]
18. Creatine and creatinine evolution during the processing of dry-cured ham.
Mora L; Hernández-Cázares AS; Sentandreu MA; Toldrá F
Meat Sci; 2010 Mar; 84(3):384-9. PubMed ID: 20374800
[TBL] [Abstract][Full Text] [Related]
19. Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.
Rahimi J; Khosrowshahi A; Madadlou A; Aziznia S
J Dairy Sci; 2007 Sep; 90(9):4058-70. PubMed ID: 17699022
[TBL] [Abstract][Full Text] [Related]
20. Proteolysis in Manchego-type cheese salted by brine vacuum impregnation.
Pavia M; Trujillo AJ; Guamis B; Ferragut V
J Dairy Sci; 2000 Jul; 83(7):1441-7. PubMed ID: 10908050
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]