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Journal Abstract Search

167 related items for PubMed ID: 15080613

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  • 2. 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 06; 53(7):2558-66. PubMed ID: 15796595
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  • 5. Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions.
    Sánchez-Alonso I, Moreno P, Careche M.
    Food Chem; 2014 Jun 15; 153():250-7. PubMed ID: 24491727
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  • 6. 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 15; 72(7):C376-80. PubMed ID: 17995635
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  • 7. Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy.
    Sun W, Zhao Q, Zhao M, Yang B, Cui C, Ren J.
    J Agric Food Chem; 2011 Oct 26; 59(20):11070-7. PubMed ID: 21916524
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  • 8. Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage.
    Sánchez-Alonso I, Carmona P, Careche M.
    Food Chem; 2012 May 01; 132(1):160-7. PubMed ID: 26434275
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  • 13. Protein structural changes in keratin fibers induced by chemical modification using 2-iminothiolane hydrochloride: a Raman spectroscopic investigation.
    Kuzuhara A.
    Biopolymers; 2005 Nov 01; 79(4):173-84. PubMed ID: 16145652
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  • 15. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.
    Herrero AM, Carmona P, López-López I, Jiménez-Colmenero F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7119-24. PubMed ID: 18642923
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  • 18. Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage.
    Kjaersgård IV, Nørrelykke MR, Baron CP, Jessen F.
    J Agric Food Chem; 2006 Dec 13; 54(25):9437-46. PubMed ID: 17147430
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