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Journal Abstract Search

122 related items for PubMed ID: 29735064

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  • 2. 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; 104(9):5315-5325. PubMed ID: 38323648
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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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  • 6. 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 15; 77(9):S288-93. PubMed ID: 22900757
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  • 8. 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 15; 78(4):S619-25. PubMed ID: 23488975
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  • 9. 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
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  • 12. Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine.
    Gringer N, Safafar H, du Mesnildot A, Nielsen HH, Rogowska-Wrzesinska A, Undeland I, Baron CP.
    Food Chem; 2016 Mar 01; 194():1164-71. PubMed ID: 26471668
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  • 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 01; 72(1):E029-35. PubMed ID: 17995882
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  • 14. Occurrence of aspartyl proteases in brine after herring marinating.
    Szymczak M, Lepczyński A.
    Food Chem; 2016 Mar 01; 194():470-5. PubMed ID: 26471581
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  • 16. The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids.
    Gómez-Estaca J, Gómez-Guillén MC, Montero P.
    Food Sci Technol Int; 2014 Sep 01; 20(6):431-40. PubMed ID: 23751550
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  • 19. Influence of the temperature of salt brine on salt uptake by Ragusano cheese.
    Melilli C, Barbano DM, Licitra G, Portelli G, Di Rosa G, Carpino S.
    J Dairy Sci; 2003 Sep 01; 86(9):2799-812. PubMed ID: 14507016
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  • 20. The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua).
    Thorarinsdottir KA, Arason S, Thorkelsson G, Sigurgisladottir S, Tornberg E.
    J Food Sci; 2010 Oct 01; 75(8):E544-51. PubMed ID: 21535494
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