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123 related items for PubMed ID: 15796595

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Raman spectroscopic study of structural changes in Hake (Merluccius merluccius L.) muscle proteins during frozen storage.
    Herrero AM, Carmona P, Careche M.
    J Agric Food Chem; 2004 Apr 21; 52(8):2147-53. PubMed ID: 15080613
    [Abstract] [Full Text] [Related]

  • 3. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR.
    Sánchez-Alonso I, Martinez I, Sánchez-Valencia J, Careche M.
    Food Chem; 2012 Dec 01; 135(3):1626-34. PubMed ID: 22953903
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle.
    Bigelow W, Lee CM.
    J Food Sci; 2007 Jan 15; 72(1):C056-64. PubMed ID: 17995873
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 112():233-240. PubMed ID: 30131133
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storage.
    Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF.
    J Food Sci; 2008 May 01; 73(4):E162-8. PubMed ID: 18460125
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 47(3):952-9. PubMed ID: 10552397
    [Abstract] [Full Text] [Related]

  • 10. Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.
    Thawornchinsombut S, Park JW, Meng G, Li-Chan EC.
    J Agric Food Chem; 2006 Mar 22; 54(6):2178-87. PubMed ID: 16536593
    [Abstract] [Full Text] [Related]

  • 11. Two-dimensional correlation analysis of visible/near-infrared spectral intensity variations of chicken breasts with various chilled and frozen storages.
    Liu Y, Barton FE, Lyon BG, Windham WR, Lyon CE.
    J Agric Food Chem; 2004 Feb 11; 52(3):505-10. PubMed ID: 14759140
    [Abstract] [Full Text] [Related]

  • 12. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
    Zhu S, Le Bail A, Chapleau N, Ramaswamy HS, De Lamballerie-Anton M.
    Biotechnol Prog; 2004 Feb 11; 20(3):939-45. PubMed ID: 15176902
    [Abstract] [Full Text] [Related]

  • 13. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 degrees C as a function of time.
    García ML, Martín-Benito J, Solas MT, Fernández B.
    J Agric Food Chem; 1999 Sep 11; 47(9):3809-15. PubMed ID: 10552726
    [Abstract] [Full Text] [Related]

  • 14. Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince.
    Cheung IW, Liceaga AM, Li-Chan EC.
    J Food Sci; 2009 Oct 11; 74(8):C588-94. PubMed ID: 19799654
    [Abstract] [Full Text] [Related]

  • 15. Revealing covariance structures in fourier transform infrared and Raman microspectroscopy spectra: a study on pork muscle fiber tissue subjected to different processing parameters.
    Böcker U, Ofstad R, Wu Z, Bertram HC, Sockalingum GD, Manfait M, Egelandsdal B, Kohler A.
    Appl Spectrosc; 2007 Oct 11; 61(10):1032-9. PubMed ID: 17958951
    [Abstract] [Full Text] [Related]

  • 16. Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
    Szmańko T, Honikel KO, Hofmann K.
    Nahrung; 1995 Oct 11; 39(5-6):432-51. PubMed ID: 8569845
    [Abstract] [Full Text] [Related]

  • 17. Identification of European Hake species (Merluccius merluccius) using real-time PCR.
    Sánchez A, Quinteiro J, Rey-Mendez M, Perez-Martín RI, Sotelo CG.
    J Agric Food Chem; 2009 May 13; 57(9):3397-403. PubMed ID: 19348426
    [Abstract] [Full Text] [Related]

  • 18. Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis.
    Kjaersgård IV, Nørrelykke MR, Jessen F.
    Proteomics; 2006 Mar 13; 6(5):1606-18. PubMed ID: 16429459
    [Abstract] [Full Text] [Related]

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