BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

114 related articles for article (PubMed ID: 25065605)

  • 1. Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus).
    Dehaut A; Himber C; Mulak V; Grard T; Krzewinski F; Le Fur B; Duflos G
    J Agric Food Chem; 2014 Aug; 62(32):8014-22. PubMed ID: 25065605
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS.
    Vidal NP; Manzanos MJ; Goicoechea E; Guillén MD
    J Sci Food Agric; 2017 Feb; 97(3):967-976. PubMed ID: 27225021
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of quality index method for anchovy (Engraulis anchoita) stored in ice: assessment of its shelf-life by chemical and sensory methods.
    Massa AE; Manca E; Yeannes MI
    Food Sci Technol Int; 2012 Aug; 18(4):339-51. PubMed ID: 22859648
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.
    Pons-Sánchez-Cascado S; Vidal-Carou MC; Mariné-Font A; Veciana-Nogués MT
    J Agric Food Chem; 2005 Nov; 53(22):8586-92. PubMed ID: 16248557
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.
    Aprea E; Romano A; Betta E; Biasioli F; Cappellin L; Fanti M; Gasperi F
    J Mass Spectrom; 2015 Jan; 50(1):56-64. PubMed ID: 25601675
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
    Purriños L; Bermúdez R; Franco D; Carballo J; Lorenzo JM
    J Food Sci; 2011; 76(1):C89-97. PubMed ID: 21535660
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Microbiological aspects and shelf life of processed seafood products.
    Boziaris IS; Stamatiou AP; Nychas GJ
    J Sci Food Agric; 2013 Mar; 93(5):1184-90. PubMed ID: 22987506
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.
    Zhang Z; Li G; Luo L; Chen G
    Anal Chim Acta; 2010 Feb; 659(1-2):151-8. PubMed ID: 20103118
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
    Gui M; Binzhao ; Song J; Zhang Z; Hui P; Li P
    J Sci Food Agric; 2014 Aug; 94(10):2057-63. PubMed ID: 24318167
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
    Leduc F; Krzewinski F; Le Fur B; N'Guessan A; Malle P; Kol O; Duflos G
    J Sci Food Agric; 2012 Sep; 92(12):2560-8. PubMed ID: 22641336
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice.
    Kulawik P; Özoğul F; Glew RH
    J Food Sci; 2013 Jul; 78(7):S1063-8. PubMed ID: 23865452
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Change of volatile compounds in fresh fish meat during ice storage.
    Miyasaki T; Hamaguchi M; Yokoyama S
    J Food Sci; 2011; 76(9):C1319-25. PubMed ID: 22416694
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of an SPME-GC-MS method for the specific quantification of dimethylamine and trimethylamine: use of a new ratio for the freshness monitoring of cod fillets.
    Dehaut A; Duthen S; Grard T; Krzewinski F; N'Guessan A; Brisabois A; Duflos G
    J Sci Food Agric; 2016 Aug; 96(11):3787-94. PubMed ID: 26676937
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
    Purriños L; Franco D; Carballo J; Lorenzo JM
    Meat Sci; 2012 Dec; 92(4):627-34. PubMed ID: 22749430
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storage.
    Ma QL; Hamid N; Bekhit AE; Robertson J; Law TF
    Meat Sci; 2012 Dec; 92(4):430-9. PubMed ID: 22682685
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Concentrations of biogenic amines in fish, squid and octopus and their changes during storage.
    Hu Y; Huang Z; Li J; Yang H
    Food Chem; 2012 Dec; 135(4):2604-11. PubMed ID: 22980848
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
    Matějková K; Křížek M; Vácha F; Dadáková E
    Food Chem; 2013 Apr; 137(1-4):31-6. PubMed ID: 23199987
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry.
    Rossi S; Sileoni V; Perretti G; Marconi O
    J Sci Food Agric; 2014 Mar; 94(5):919-28. PubMed ID: 23929274
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Simultaneous determination of four biogenic and three volatile amines in anchovy by ultra-high-performance liquid chromatography coupled to tandem mass spectrometry.
    Romero-González R; Alarcón-Flores MI; Martínez Vidal JL; Garrido Frenich A
    J Agric Food Chem; 2012 May; 60(21):5324-9. PubMed ID: 22559197
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?
    Aponte M; Blaiotta G; Francesca N; Moschetti G
    Lett Appl Microbiol; 2010 Dec; 51(6):697-703. PubMed ID: 21054448
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.