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191 related items for PubMed ID: 20848675

  • 1. 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]

  • 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 15; 72(7):C376-80. PubMed ID: 17995635
    [Abstract] [Full Text] [Related]

  • 3. The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating.
    Laub-Ekgreen MH, Martinez-Lopez B, Frosch S, Jessen F.
    Food Res Int; 2018 Jun 15; 108():331-338. PubMed ID: 29735064
    [Abstract] [Full Text] [Related]

  • 4. Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.).
    Kamiński P, Szymczak M, Szymczak B.
    J Sci Food Agric; 2024 Jul 15; 104(9):5315-5325. PubMed ID: 38323648
    [Abstract] [Full Text] [Related]

  • 5. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings.
    Szymczak M.
    J Sci Food Agric; 2017 Mar 15; 97(5):1488-1496. PubMed ID: 27391990
    [Abstract] [Full Text] [Related]

  • 6. Textural and biochemical changes during ripening of old-fashioned salted herrings.
    Christensen M, Andersen E, Christensen L, Andersen ML, Baron CP.
    J Sci Food Agric; 2011 Jan 30; 91(2):330-6. PubMed ID: 20981729
    [Abstract] [Full Text] [Related]

  • 7. Losses of nitrogen fractions from herring to brine during marinating.
    Szymczak M, Kołakowski E.
    Food Chem; 2012 May 01; 132(1):237-43. PubMed ID: 26434286
    [Abstract] [Full Text] [Related]

  • 8. 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 01; 77(9):S288-93. PubMed ID: 22900757
    [Abstract] [Full Text] [Related]

  • 9. Double freezing of cod fillets: influence on sensory, physical and chemical attributes of battered and breaded fillet portions.
    Schubring R.
    Nahrung; 2002 Aug 01; 46(4):227-32. PubMed ID: 12224415
    [Abstract] [Full Text] [Related]

  • 10. Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.
    Porsby CH, Vogel BF, Mohr M, Gram L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):287-95. PubMed ID: 18279988
    [Abstract] [Full Text] [Related]

  • 11. Effect of cover brine type on the quality of meat from herring marinades.
    Szymczak M, Szymczak B, Koronkiewicz A, Felisiak K, Bednarek M.
    J Food Sci; 2013 Apr 20; 78(4):S619-25. PubMed ID: 23488975
    [Abstract] [Full Text] [Related]

  • 12. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets.
    Alizadeh E, Chapleau N, de Lamballerie M, Lebail A.
    J Food Sci; 2007 Jun 20; 72(5):E279-84. PubMed ID: 17995727
    [Abstract] [Full Text] [Related]

  • 13. Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar).
    Birkeland S, Akse L, Joensen S, Tobiassen T, Skåra T.
    J Food Sci; 2007 Jan 20; 72(1):E029-35. PubMed ID: 17995882
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Berry marinades enhance oxidative stability of herring fillets.
    Sampels S, Åsli M, Vogt G, Mørkøre T.
    J Agric Food Chem; 2010 Dec 08; 58(23):12230-7. PubMed ID: 21062003
    [Abstract] [Full Text] [Related]

  • 16. [The effect of technological intervention on histamine content in fish preservation].
    Ganowiak Z, Gajewska R, Lipka E.
    Rocz Panstw Zakl Hig; 1990 Dec 08; 41(3-4):180-6. PubMed ID: 2267557
    [Abstract] [Full Text] [Related]

  • 17. Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies.
    Pons-Sánchez-Cascado S, Vidal-Carou MC, Mariné-Font A, Veciana-Nogués MT.
    J Agric Food Chem; 2005 Nov 02; 53(22):8586-92. PubMed ID: 16248557
    [Abstract] [Full Text] [Related]

  • 18. Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics.
    Czerner M, Tomás MC, Yeannes MI.
    J Sci Food Agric; 2011 Mar 15; 91(4):609-15. PubMed ID: 21302314
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 72(1):C016-24. PubMed ID: 17995867
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 73(5):C390-9. PubMed ID: 18576984
    [Abstract] [Full Text] [Related]

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