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99 related items for PubMed ID: 20981729

  • 1. 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
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  • 2. 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
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  • 3. 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
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  • 4. 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
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  • 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
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  • 6. Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C.
    Lyhs U, Lahtinen J, Schelvis-Smit R.
    Food Microbiol; 2007 Aug 15; 24(5):508-16. PubMed ID: 17367684
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  • 7. [The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures].
    Fonberg-Broczek M, Sawilska-Rautenstrauch D, Windyga B, Sciezyńska H, Jedra M, Badowski P, Urbanek-Karłowska B.
    Rocz Panstw Zakl Hig; 2003 Aug 15; 54(1):87-95. PubMed ID: 12870301
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  • 12. The isolation and characterization of some vibrio parahaemolyticus strains isolated from salted herring and roe.
    Chiţu M, Ciufecu C, Năcescu N.
    Zentralbl Bakteriol Orig A; 1977 May 15; 238(1):59-65. PubMed ID: 899374
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  • 13. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.
    Leclercq-Perlat MN, Picque D, Riahi H, Corrieu G.
    J Dairy Sci; 2006 Aug 15; 89(8):3260-73. PubMed ID: 16840644
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  • 14. Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.
    Melilli C, Barbano DM, Manenti M, Lynch JM, Carpino S, Licitra G.
    J Dairy Sci; 2004 Aug 15; 87(8):2359-74. PubMed ID: 15328257
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  • 16. Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.
    Melilli C, Barbano DM, Caccamo M, Calvo MA, Schembari G, Licitra G.
    J Dairy Sci; 2004 Nov 15; 87(11):3648-57. PubMed ID: 15483148
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