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Journal Abstract Search

117 related items for PubMed ID: 1224801

  • 1. Formation of malonaldehyde in frozen baltic herring and its influence on the changes in proteins.
    Kuusi T, Nikkilä OE, Savolainen K.
    Z Lebensm Unters Forsch; 1975 Dec 16; 159(5):285-6. PubMed ID: 1224801
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  • 2. 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 16; 72(7):C376-80. PubMed ID: 17995635
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  • 7. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.
    Undeland I, Hall G, Lingnert H.
    J Agric Food Chem; 1999 Feb 16; 47(2):524-32. PubMed ID: 10563927
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  • 9. Fluorometric determination of malonaldehyde in oxidized lipids.
    Iwata A, Kikugawa K.
    Chem Pharm Bull (Tokyo); 1987 Dec 16; 35(12):5020-3. PubMed ID: 3451819
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  • 11. Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions.
    Wu H, Ghirmai S, Undeland I.
    Food Chem; 2020 Jun 30; 316():126337. PubMed ID: 32036181
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  • 13. Protein isolation from gutted herring (Clupea harengus) using pH-shift processes.
    Marmon SK, Undeland I.
    J Agric Food Chem; 2010 Oct 13; 58(19):10480-6. PubMed ID: 20828150
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  • 14. Malonaldehyde formation is not a suitable screening test to detect oxidation in human neutrophils.
    Strauss RG.
    J Clin Pathol; 1981 Jul 13; 34(7):800-2. PubMed ID: 7263907
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  • 16. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
    Joaquin HJ, Tolasa S, Oliveira AC, Lee CM, Lee KH.
    J Agric Food Chem; 2008 Jan 09; 56(1):166-72. PubMed ID: 18052036
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