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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

285 related items for PubMed ID: 22900757

  • 21.
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  • 22. Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
    Leduc F, Krzewinski F, Le Fur B, N'Guessan A, Malle P, Kol O, Duflos G.
    J Sci Food Agric; 2012 Sep; 92(12):2560-8. PubMed ID: 22641336
    [Abstract] [Full Text] [Related]

  • 23. High-speed weight estimation of whole herring (Clupea harengus) using 3D machine vision.
    Mathiassen JR, Misimi E, Toldnes B, Bondø M, Østvik SO.
    J Food Sci; 2011 Aug; 76(6):E458-64. PubMed ID: 22417497
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  • 25. Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations.
    Aidos I, Schelvis-Smit R, Veldman M, Luten JB, van der Padt A, Boom RM.
    J Agric Food Chem; 2003 Mar 26; 51(7):1897-903. PubMed ID: 12643649
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  • 26. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle.
    Larsson K, Almgren A, Undeland I.
    J Agric Food Chem; 2007 Oct 31; 55(22):9027-35. PubMed ID: 17910510
    [Abstract] [Full Text] [Related]

  • 27. Seasonal dynamics of Atlantic herring (Clupea harengus L.) populations spawning in the vicinity of marginal habitats.
    Eggers F, Slotte A, Libungan LA, Johannessen A, Kvamme C, Moland E, Olsen EM, Nash RD.
    PLoS One; 2014 Oct 31; 9(11):e111985. PubMed ID: 25372461
    [Abstract] [Full Text] [Related]

  • 28. Quality assessment of commercially processed carbon monoxide-treated tilapia fillets.
    Pivarnik LF, Faustman C, Suman SP, Palmer C, Richard NL, Ellis PC, Diliberti M.
    J Food Sci; 2013 Jun 31; 78(6):S902-10. PubMed ID: 23772709
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  • 29.
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  • 30.
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  • 31. Variation in fat content and fatty-acid composition of the Baltic herring Clupea harengus membras.
    Szlinder-Richert J, Usydus Z, Wyszyński M, Adamczyk M.
    J Fish Biol; 2010 Aug 31; 77(3):585-99. PubMed ID: 20701642
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  • 32.
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  • 33. Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
    Martínez-Arellano I, Severiano-Pérez P, Fernández FJ, Ponce-Alquicira E.
    J Sci Food Agric; 2013 May 31; 93(7):1743-50. PubMed ID: 23401049
    [Abstract] [Full Text] [Related]

  • 34. 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 31; 73(4):E162-8. PubMed ID: 18460125
    [Abstract] [Full Text] [Related]

  • 35. Double freezing of cod fillets: influence on sensory, physical and chemical attributes of battered and breaded fillet portions.
    Schubring R.
    Nahrung; 2002 Aug 31; 46(4):227-32. PubMed ID: 12224415
    [Abstract] [Full Text] [Related]

  • 36. 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 31; 112():233-240. PubMed ID: 30131133
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  • 37.
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  • 38. Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products.
    Sajib M, Albers E, Langeland M, Undeland I.
    Sci Rep; 2020 Jun 12; 10(1):9590. PubMed ID: 32533006
    [Abstract] [Full Text] [Related]

  • 39. Occurrence and survival of the larval nematode Anisakis sp. in the flesh of fresh, frozen, brined, and smoked pacific herring, Clupea harengus pallasi.
    Hauck AK.
    J Parasitol; 1977 Jun 12; 63(3):515-9. PubMed ID: 559067
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  • 40.
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