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472 related items for PubMed ID: 17995635

  • 1. 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; 72(7):C376-80. PubMed ID: 17995635
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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 13; 73(4):E162-8. PubMed ID: 18460125
    [Abstract] [Full Text] [Related]

  • 5. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.
    Marmon SK, Undeland I.
    Food Chem; 2013 May 01; 138(1):214-9. PubMed ID: 23265479
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating.
    Szymczak M.
    J Sci Food Agric; 2011 Jan 15; 91(1):68-74. PubMed ID: 20848675
    [Abstract] [Full Text] [Related]

  • 8. Changes in salt solubility and microstructure of proteins from herring (Clupea harengus) after pH-shift processing.
    Marmon SK, Krona A, Langton M, Undeland I.
    J Agric Food Chem; 2012 Aug 15; 60(32):7965-72. PubMed ID: 22746669
    [Abstract] [Full Text] [Related]

  • 9. Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH.
    Undeland I, Kelleher SD, Hultin HO, McClements J, Thongraung C.
    J Agric Food Chem; 2003 Jul 02; 51(14):3992-8. PubMed ID: 12822935
    [Abstract] [Full Text] [Related]

  • 10. Effect of filtered wood smoke treatment on chemical and microbial changes in mahi mahi fillets.
    Kristinsson HG, Danyali N, Ua-Angkoon S.
    J Food Sci; 2007 Jan 02; 72(1):C016-24. PubMed ID: 17995867
    [Abstract] [Full Text] [Related]

  • 11. Effect of freezing time on the quality of Indian mackerel (Rastrelliger kanagurta) during frozen storage.
    Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK.
    J Food Sci; 2008 Sep 02; 73(7):S345-53. PubMed ID: 18803727
    [Abstract] [Full Text] [Related]

  • 12. Sensory properties of frozen herring (Clupea harengus) from different catch seasons and locations.
    Hyldig G, Jørgensen BM, Undeland I, Olsen RE, Jónsson A, Nielsen HH.
    J Food Sci; 2012 Sep 02; 77(9):S288-93. PubMed ID: 22900757
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).
    Park SY, Yoo SS, Uh JH, Eun JB, Lee HC, Kim YJ, Chin KB.
    J Food Sci; 2007 Mar 02; 72(2):C114-9. PubMed ID: 17995825
    [Abstract] [Full Text] [Related]

  • 14. Carbon monoxide treatments to impart and retain muscle color in tilapia fillets.
    Mantilla D, Kristinsson HG, Balaban MO, Otwell WS, Chapman FA, Raghavan S.
    J Food Sci; 2008 Jun 02; 73(5):C390-9. PubMed ID: 18576984
    [Abstract] [Full Text] [Related]

  • 15. Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process.
    Undeland I, Hall G, Wendin K, Gangby I, Rutgersson A.
    J Agric Food Chem; 2005 Jul 13; 53(14):5625-34. PubMed ID: 15998125
    [Abstract] [Full Text] [Related]

  • 16. Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality.
    Tironi V, LeBail A, de Lamballerie M.
    J Food Sci; 2007 Sep 13; 72(7):C381-7. PubMed ID: 17995636
    [Abstract] [Full Text] [Related]

  • 17. Double freezing of cod fillets: influence on sensory, physical and chemical attributes of battered and breaded fillet portions.
    Schubring R.
    Nahrung; 2002 Aug 13; 46(4):227-32. PubMed ID: 12224415
    [Abstract] [Full Text] [Related]

  • 18. Effect of ice storage on the functional properties of proteins from shark (Scoliodon laticaudus) meat.
    Mathew S, Shamasundar BA.
    Nahrung; 2002 Aug 13; 46(4):220-6. PubMed ID: 12224414
    [Abstract] [Full Text] [Related]

  • 19. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening.
    Andersen E, Andersen ML, Baron CP.
    J Agric Food Chem; 2007 Nov 14; 55(23):9545-53. PubMed ID: 17939737
    [Abstract] [Full Text] [Related]

  • 20. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display.
    Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA.
    Meat Sci; 2010 Apr 14; 84(4):662-9. PubMed ID: 20374840
    [Abstract] [Full Text] [Related]

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