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Journal Abstract Search

272 related items for PubMed ID: 24491727

  • 1. Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions.
    Sánchez-Alonso I, Moreno P, Careche M.
    Food Chem; 2014 Jun 15; 153():250-7. PubMed ID: 24491727
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  • 2. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR.
    Sánchez-Alonso I, Martinez I, Sánchez-Valencia J, Careche M.
    Food Chem; 2012 Dec 01; 135(3):1626-34. PubMed ID: 22953903
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  • 3. 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 01; 112():233-240. PubMed ID: 30131133
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  • 4. Ultrastructural changes and structure and mobility of myowater in frozen-stored hake (Merluccius merluccius L.) muscle: relationship with functionality and texture.
    Herrero AM, Carmona P, García ML, Solas MT, Careche M.
    J Agric Food Chem; 2005 Apr 06; 53(7):2558-66. PubMed ID: 15796595
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  • 8. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures.
    Carrera M, Fidalgo LG, Vázquez M, Saraiva JA, Aubourg SP.
    J Sci Food Agric; 2020 Aug 30; 100(11):4245-4251. PubMed ID: 32378206
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  • 10. 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 30; 73(7):S345-53. PubMed ID: 18803727
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  • 11. Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics.
    Rocculi P, Cevoli C, Tappi S, Genovese J, Urbinati E, Picone G, Fabbri A, Capozzi F, Rosa MD.
    Food Res Int; 2019 Jan 30; 115():234-240. PubMed ID: 30599937
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  • 12. 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 30; 78(6):S902-10. PubMed ID: 23772709
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  • 13. Chemical and sensory changes in Mediterranean hake (Merluccius merluccius) under refrigeration (6-8 degrees C) and stored in ice.
    Baixas-Nogueras S, Bover-Cid S, Veciana-Nogués T, Vidal-Carou MC.
    J Agric Food Chem; 2002 Oct 23; 50(22):6504-10. PubMed ID: 12381141
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  • 15. 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 23; 92(12):2560-8. PubMed ID: 22641336
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