87 related articles for article (PubMed ID: 27391990)
1. 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]
2. 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]
3. Occurrence of aspartyl proteases in brine after herring marinating.
Szymczak M; Lepczyński A
Food Chem; 2016 Mar; 194():470-5. PubMed ID: 26471581
[TBL] [Abstract][Full Text] [Related]
4. Losses of nitrogen fractions from herring to brine during marinating.
Szymczak M; Kołakowski E
Food Chem; 2012 May; 132(1):237-43. PubMed ID: 26434286
[TBL] [Abstract][Full Text] [Related]
5. Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.).
Kamiński P; Szymczak M; Szymczak B
J Sci Food Agric; 2024 Jul; 104(9):5315-5325. PubMed ID: 38323648
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Effect of cover brine type on the quality of meat from herring marinades.
Szymczak M; Szymczak B; Koronkiewicz A; Felisiak K; Bednarek M
J Food Sci; 2013 Apr; 78(4):S619-25. PubMed ID: 23488975
[TBL] [Abstract][Full Text] [Related]
9. Influence of the marinating type on the morphological and sensory properties of horse meat.
Vlahova-Vangelova DB; Abjanova S; Dragoev SG
Acta Sci Pol Technol Aliment; 2014; 13(4):403-411. PubMed ID: 28067482
[TBL] [Abstract][Full Text] [Related]
10. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
Wei X; Wang C; Zhang C; Li X; Wang J; Li H; Tang C
J Sci Food Agric; 2017 Feb; 97(3):823-831. PubMed ID: 27185418
[TBL] [Abstract][Full Text] [Related]
11. Characteristics of herring marinated in reused brines after microfiltration.
Szymczak M; Felisiak K; Szymczak B
J Food Sci Technol; 2018 Nov; 55(11):4395-4405. PubMed ID: 30333635
[TBL] [Abstract][Full Text] [Related]
12. A new procedure for marinating fresh anchovies and ensuring the rapid destruction of Anisakis larvae.
Sánchez-Monsalvez I; de Armas-Serra C; Martínez J; Dorado M; Sánchez A; Rodríguez-Caabeiro F
J Food Prot; 2005 May; 68(5):1066-72. PubMed ID: 15895743
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Process control of lightly salted wild and farmed Atlantic cod (Gadus morhua) by brine injection, brining, and freezing--a low field NMR study.
Gudjonsdottir M; Gunnlaugsson VN; Finnbogadottir GA; Sveinsdottir K; Magnusson H; Arason S; Rustad T
J Food Sci; 2010 Oct; 75(8):E527-36. PubMed ID: 21535492
[TBL] [Abstract][Full Text] [Related]
15. Flavor compounds and sensory profiles of a novel Chinese marinated chicken.
Li H; Li X; Zhang CH; Wang JZ; Tang CH; Chen LL
J Sci Food Agric; 2016 Mar; 96(5):1618-26. PubMed ID: 25988332
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.
Zhou CY; Wang Y; Cao JX; Chen YJ; Liu Y; Sun YY; Pan DD; Ou CR
Poult Sci; 2016 Sep; 95(9):2160-6. PubMed ID: 27083543
[TBL] [Abstract][Full Text] [Related]
18. Influence of the temperature of salt brine on salt uptake by Ragusano cheese.
Melilli C; Barbano DM; Licitra G; Portelli G; Di Rosa G; Carpino S
J Dairy Sci; 2003 Sep; 86(9):2799-812. PubMed ID: 14507016
[TBL] [Abstract][Full Text] [Related]
19. High-pressure effects on the proteolytic enzymes of sea bass (Dicentrarchus labrax L.) fillets.
Chéret R; Delbarre-Ladrat C; de Lamballerie-Anton M; Verrez-Bagnis V
J Agric Food Chem; 2005 May; 53(10):3969-73. PubMed ID: 15884825
[TBL] [Abstract][Full Text] [Related]
20. Radiocesium activity reduction in boar meat by brining.
Dvorák P; Kunová V; Kunová J; Benová K
Radiat Environ Biophys; 2008 Feb; 47(1):179-82. PubMed ID: 17882446
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
