138 related articles for article (PubMed ID: 30333635)
1. 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]
2. 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]
3. 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]
4. 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]
5. Dataset on improved nutritional quality and safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades.
Manful CF; Vidal NP; Pham TH; Nadeem M; Wheeler E; Hamilton MC; Doody KM; Thomas RH
Data Brief; 2019 Dec; 27():104801. PubMed ID: 31799349
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. Antioxidant activities and functional properties of protein and peptide fractions isolated from salted herring brine.
Taheri A; Sabeena Farvin KH; Jacobsen C; Baron CP
Food Chem; 2014 Jan; 142():318-26. PubMed ID: 24001848
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.
Nour V
Foods; 2022 Apr; 11(8):. PubMed ID: 35454675
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.
Klementaviciute J; Zavistanaviciute P; Klupsaite D; Rocha JM; Gruzauskas R; Viskelis P; El Aouad N; Bartkiene E
Foods; 2024 Apr; 13(9):. PubMed ID: 38731738
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.
Latoch A; Czarniecka-Skubina E; Moczkowska-Wyrwisz M
Foods; 2023 Oct; 12(19):. PubMed ID: 37835291
[TBL] [Abstract][Full Text] [Related]
17. Protein removal from waste brines generated during ham salting through acidification and centrifugation.
Gutiérrez-Martínez Mdel R; Muñoz-Guerrero H; Alcaína-Miranda MI; Barat JM
J Food Sci; 2014 Mar; 79(3):E326-32. PubMed ID: 24673393
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products.
Sokołowicz Z; Augustyńska-Prejsnar A; Krawczyk J; Kačániová M; Kluz M; Hanus P; Topczewska J
Animals (Basel); 2021 Nov; 11(11):. PubMed ID: 34828013
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]