BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

123 related articles for article (PubMed ID: 29735064)

  • 1. 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]  

  • 2. 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]  

  • 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. 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. 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. Sensory properties of frozen herring (Clupea harengus) from different catch seasons and locations.
    Hyldig G; Jørgensen BM; Undeland I; Olsen RE; Jónsson A; Nielsen HH
    J Food Sci; 2012 Sep; 77(9):S288-93. PubMed ID: 22900757
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Berry marinades enhance oxidative stability of herring fillets.
    Sampels S; Åsli M; Vogt G; Mørkøre T
    J Agric Food Chem; 2010 Dec; 58(23):12230-7. PubMed ID: 21062003
    [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. 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]  

  • 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. 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]  

  • 12. Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine.
    Gringer N; Safafar H; du Mesnildot A; Nielsen HH; Rogowska-Wrzesinska A; Undeland I; Baron CP
    Food Chem; 2016 Mar; 194():1164-71. PubMed ID: 26471668
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids.
    Gómez-Estaca J; Gómez-Guillén MC; Montero P
    Food Sci Technol Int; 2014 Sep; 20(6):431-40. PubMed ID: 23751550
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.
    Porsby CH; Vogel BF; Mohr M; Gram L
    Int J Food Microbiol; 2008 Mar; 122(3):287-95. PubMed ID: 18279988
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effects of pre-salting methods on salt and water distribution of heavily salted cod, as analyzed by (1)H and (23)Na MRI, (23)Na NMR, low-field NMR and physicochemical analysis.
    Gudjónsdóttir M; Traoré A; Jónsson Á; Karlsdóttir MG; Arason S
    Food Chem; 2015 Dec; 188():664-72. PubMed ID: 26041245
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua).
    Thorarinsdottir KA; Arason S; Thorkelsson G; Sigurgisladottir S; Tornberg E
    J Food Sci; 2010 Oct; 75(8):E544-51. PubMed ID: 21535494
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.