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Journal Abstract Search

77 related items for PubMed ID: 17151453

  • 1.
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  • 2. The effects of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-hexenal formation in boiled yellowtail meat.
    Sakai T, Akiyama T, Ogura A, Kawano C.
    Biosci Biotechnol Biochem; 2008 Sep; 72(9):2441-3. PubMed ID: 18776665
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  • 3. Effect of NaCl on protein and lipid oxidation in frozen yellowtail meat.
    Shimizu Y, Kiriake S, Ohtubo S, Sakai T.
    Biosci Biotechnol Biochem; 2009 Apr 23; 73(4):923-5. PubMed ID: 19352021
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  • 4. Effect of NaCl on the lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal, formation in boiled pork.
    Sakai T, Shimizu Y, Kawahara S.
    Biosci Biotechnol Biochem; 2006 Apr 23; 70(4):815-20. PubMed ID: 16636446
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  • 5. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
    Bilska A, Danyluk B, Kowalski R.
    Acta Sci Pol Technol Aliment; 2012 Apr 23; 11(1):27-36. PubMed ID: 22230972
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  • 6. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Chen MH, Green BW.
    J Food Sci; 2009 Apr 23; 74(3):C268-77. PubMed ID: 19397712
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  • 8. Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef.
    Kabil E, Aktaş N, Balcı E.
    Meat Sci; 2012 Apr 23; 90(4):932-8. PubMed ID: 22197099
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  • 10. Application of biopolymers for improving the glass transition temperature of hairtail fish meat.
    Yu H, Yang S, Yuan C, Hu Q, Li Y, Chen S, Hu Y.
    J Sci Food Agric; 2018 Mar 23; 98(4):1437-1443. PubMed ID: 28776690
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  • 12. Effect of water phase salt content and storage temperature on Listeria monocytogenes survival in chum salmon (Oncorhynchus keta) roe and caviar (ikura).
    Shin JH, Rasco BA.
    J Food Sci; 2007 Jun 23; 72(5):M160-5. PubMed ID: 17995738
    [Abstract] [Full Text] [Related]

  • 13. Accumulation of hydroxyl lipids and 4-hydroxy-2-hexenal in live fish infected with fish diseases.
    Tanaka R, Shigeta K, Sugiura Y, Hatate H, Matsushita T.
    Lipids; 2014 Apr 23; 49(4):385-96. PubMed ID: 24390795
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  • 16. [Changes in the quality of food products after prolonged freezing].
    Leshchenko PD, Nozdrachev SI.
    Vrach Delo; 1971 Jun 23; (6):137-8. PubMed ID: 5093576
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  • 18. [Effect of prolonged cold storage and subsequent heat treatment on the fractional composition of fish muscle proteins].
    Aman ME, Efimov AD.
    Vopr Pitan; 1977 Jun 23; (1):73-9. PubMed ID: 883223
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