144 related articles for article (PubMed ID: 35122242)
1. Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets.
Marchetti MD; Gómez PL; Yeannes MI; Garcia Loredo AB
J Food Sci; 2022 Mar; 87(3):1134-1147. PubMed ID: 35122242
[TBL] [Abstract][Full Text] [Related]
2. Effect of salting procedures on quality of hake
Marchetti MD; Gomez PL; Yeannes MI; Garcia Loredo AB
Heliyon; 2021 Aug; 7(8):e07703. PubMed ID: 34401584
[TBL] [Abstract][Full Text] [Related]
3. Feeding strategy and cannibalism of the Argentine hake Merluccius hubbsi.
Ocampo Reinaldo M; González R; Romero MA
J Fish Biol; 2011 Dec; 79(7):1795-814. PubMed ID: 22141888
[TBL] [Abstract][Full Text] [Related]
4. Predicting habitat use by the Argentine hake Merluccius hubbsi in a warmer world: inferences from the Middle Holocene.
Bas M; Salemme M; Green EJ; Santiago F; Speller C; Álvarez M; Briz I Godino I; Cardona L
Oecologia; 2020 Jun; 193(2):461-474. PubMed ID: 32424465
[TBL] [Abstract][Full Text] [Related]
5. Morphological, morphometric, meristic and osteological evidence for two species of hake (Actinopterygii: Gadiformes: Merluccius) in Argentinean waters.
Díaz de Astarloa JM; Bezzi SI; González Castro M; Mabragaña E; Hernández D; Delpiani SM; Figueroa DE; Cousseau MB; Deli Antoni MY; Tringali L
J Fish Biol; 2011 May; 78(5):1336-58. PubMed ID: 21539546
[TBL] [Abstract][Full Text] [Related]
6. Fish protein hydrolysis by a psychrotrophic marine bacterium isolated from the gut of hake (Merluccius hubbsi).
Belchior SG; Vacca G
Can J Microbiol; 2006 Dec; 52(12):1266-71. PubMed ID: 17473897
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical and microstructural mechanisms for quality changes in lightly salted tilapia (Oreochromis niloticus) fillets during frozen storage.
Jiang Q; Du Y; Huang S; Gu J; Shi W; Wang X; Wang Z
J Sci Food Agric; 2023 Jan; 103(1):308-316. PubMed ID: 35864589
[TBL] [Abstract][Full Text] [Related]
8. Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting.
Astruc T; Vénien A; Clerjon S; Favier R; Loison O; Mirade PS; Portanguen S; Rouel J; Lethiec M; Germond A
Heliyon; 2022 Nov; 8(11):e11245. PubMed ID: 36353182
[TBL] [Abstract][Full Text] [Related]
9. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage.
Pita-Calvo C; Guerra-Rodríguez E; Saraiva JA; Aubourg SP; Vázquez M
Food Res Int; 2018 Oct; 112():233-240. PubMed ID: 30131133
[TBL] [Abstract][Full Text] [Related]
10. Feeding strategy of juvenile (age-0+ year) Argentine hake Merluccius hubbsi in the Patagonian nursery ground.
Temperoni B; Viñas MD; Buratti CC
J Fish Biol; 2013 Nov; 83(5):1354-70. PubMed ID: 24580669
[TBL] [Abstract][Full Text] [Related]
11. Who let the young-of-the-year (YOY) up? The pelagic habitat as a nursery and feeding ground area for the YOY Argentine hake Merluccius hubbsi Marini, 1933.
Belleggia M; Alvarez-Colombo GL; Santos BA; Castelletta M; Mattera B
J Fish Biol; 2022 Feb; 100(2):378-389. PubMed ID: 34786717
[TBL] [Abstract][Full Text] [Related]
12. Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage.
Careche M; Herrero AM; Rodriguez-Casado A; Del Mazo ML; Carmona P
J Agric Food Chem; 1999 Mar; 47(3):952-9. PubMed ID: 10552397
[TBL] [Abstract][Full Text] [Related]
13. Structural and biochemical characterization and evolutionary relationships of the fatty acid-binding protein 10 (Fabp10) of hake (Merluccius hubbsi).
Crovetto CA; Córdoba OL
Fish Physiol Biochem; 2016 Feb; 42(1):149-65. PubMed ID: 26370271
[TBL] [Abstract][Full Text] [Related]
14. [Aerobic radiopasteurization of hake fillets (Merluccius merluccius-hubbsi) through treatment with gamma radiations].
Ola FN
Rev Latinoam Microbiol; 1976; 18(4):179-83. PubMed ID: 1074600
[No Abstract] [Full Text] [Related]
15. Larval development of Argentine hake Merluccius hubbsi.
Betti P; Machinandiarena L; Ehrlich MD
J Fish Biol; 2009 Jan; 74(1):235-49. PubMed ID: 20735536
[TBL] [Abstract][Full Text] [Related]
16. Morphological and biochemical approaches to assess the nutritional condition of the Argentine hake Merluccius hubbsi larvae from two different nursery areas.
Cohen S; Díaz AO; Diaz MV
J Fish Biol; 2021 Jan; 98(1):132-141. PubMed ID: 32984950
[TBL] [Abstract][Full Text] [Related]
17. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture.
Herrero AM; Carmona P; García ML; Solas MT; Careche M
J Agric Food Chem; 2005 Apr; 53(7):2558-66. PubMed ID: 15796595
[TBL] [Abstract][Full Text] [Related]
18. Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi.
Shi Y; Geng JT; Yoshida Y; Jiang J; Osako K
Food Chem; 2023 Jul; 413():135635. PubMed ID: 36804742
[TBL] [Abstract][Full Text] [Related]
19. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures.
Antunes-Rohling A; Artaiz Á; Calero S; Halaihel N; Guillén S; Raso J; Álvarez I; Cebrián G
Food Res Int; 2019 Aug; 122():506-516. PubMed ID: 31229106
[TBL] [Abstract][Full Text] [Related]
20. Protein gels and emulsions from mixtures of Cape hake and pea proteins.
Tomé AS; Pires C; Batista I; Sousa I; Raymundo A
J Sci Food Agric; 2015 Jan; 95(2):289-98. PubMed ID: 24789681
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
