These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

107 related articles for article (PubMed ID: 8706)

  • 1. New method for evaluation of freshness degree in fish and its products.
    Kołlakowski E; Gajowiecki L
    Nahrung; 1976; 20(1):13-8. PubMed ID: 8706
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Determination of the freshness of meat and fish by a luminescence method].
    Butov GP
    Veterinariia; 1973 Nov; 11():102-3. PubMed ID: 4780581
    [No Abstract]   [Full Text] [Related]  

  • 3. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review.
    Cheng JH; Sun DW; Zeng XA; Liu D
    Crit Rev Food Sci Nutr; 2015; 55(7):1012-225. PubMed ID: 24915394
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
    Balange AK; Benjakul S; Maqsood S
    J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A multi-purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC-MS.
    Molognoni L; Daguer H; de Sá Ploêncio LA; De Dea Lindner J
    Talanta; 2018 Feb; 178():1053-1066. PubMed ID: 29136796
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [The suitability of some chemical methods for evaluation of freshness of stored suffocated carp].
    Gilka J; Habrda J; Matyás Z; Janková B
    Vet Med (Praha); 1979 Sep; 24(9):551-62. PubMed ID: 117604
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis].
    Gajewska R; Ganowiak Z
    Rocz Panstw Zakl Hig; 1992; 43(3-4):245-51. PubMed ID: 1308741
    [TBL] [Abstract][Full Text] [Related]  

  • 8. [Physical and chemical evaluation during refrigeration storage of salted catfish (Pseudoplatystoma sp.) in brine solution, and packed under vacuum].
    Rodríguez D; Barrero M; Kodaira M
    Arch Latinoam Nutr; 2009 Jun; 59(2):206-13. PubMed ID: 19719019
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Determination of the heating temperature of fishery products.
    Rehbein H
    Z Lebensm Unters Forsch; 1992 Nov; 195(5):417-22. PubMed ID: 1462706
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination of peptides in fish and fish products. Part 1. Application of amido black 10B for determination of peptides in trichloroacetic acid extracts of fish meat.
    Kolakowski E
    Nahrung; 1974; 18(4):371-83. PubMed ID: 4437597
    [No Abstract]   [Full Text] [Related]  

  • 11. Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio.
    Mahboob S; Al-Ghanim KA; Al-Balawi HFA; Al-Misned F; Ahmed Z
    Braz J Biol; 2019; 79(4):651-658. PubMed ID: 30379239
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods.
    Herbert RA; Hendrie MS; Gibson DM; Shewan JM
    J Appl Bacteriol; 1971 Mar; 34(1):41-50. PubMed ID: 5564382
    [No 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. Thiamine-modifying properties of fish and meat products.
    Hilker DM
    J Nutr Sci Vitaminol (Tokyo); 1976 Aug; 22 SUPPL():3-6. PubMed ID: 10361
    [No Abstract]   [Full Text] [Related]  

  • 15. Identification of species of heat-sterilised canned fish by polyacrylamide-disc electrophoresis.
    Mackie IM; Taylor T
    Analyst; 1972 Aug; 97(157):609-11. PubMed ID: 5056046
    [No Abstract]   [Full Text] [Related]  

  • 16. Improvement of fish freshness determination method by the application of amorphous freeze-dried enzymes.
    Srirangsan P; Hamada-Sato N; Kawai K; Watanabe M; Suzuki T
    J Agric Food Chem; 2010 Dec; 58(23):12456-61. PubMed ID: 21058644
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A standardized method of identification of raw and heat-processed fish by urea isoelectric focusing: a collaborative study.
    Etienne M; Jérôme M; Fleurence J; Rehbein H; Kundiger R; Yman IM; Ferm M; Craig A; Mackie I; Jessen F; Smelt A; Luten J
    Electrophoresis; 1999 Jul; 20(10):1923-33. PubMed ID: 10451098
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Manufacture and the veterinary inspection control of fish flour in Peru].
    Veterinariia; 1978 Jan; (1):102-4. PubMed ID: 625872
    [No Abstract]   [Full Text] [Related]  

  • 19. The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.
    Lou-Arnal LM; Caverni-Muñoz A; Arnaudas-Casanova L; Vercet-Tormo A; Gimeno-Orna JA; Sanz-París A; Caramelo-Gutiérrez R; Alvarez-Lipe R; Sahdalá-Santana L; Gracia-García O; Luzón-Alonso M
    Nefrologia; 2013 Nov; 33(6):797-807. PubMed ID: 24241367
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Application of denaturing high-performance liquid chromatography (DHPLC) for the identification of fish: a new way to determine the composition of processed food containing multiple species.
    Le Fresne S; Popova M; Le Vacon F; Carton T
    J Agric Food Chem; 2011 Dec; 59(23):12302-8. PubMed ID: 22023225
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.