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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

122 related items for PubMed ID: 29735064

  • 41. Lipid oxidation in fillets of herring (Clupea harengus) during frozen storage. Influence of prefreezing storage.
    Undeland I, Lingnert H.
    J Agric Food Chem; 1999 May; 47(5):2075-81. PubMed ID: 10552499
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  • 42. Computer vision-based evaluation of pre- and postrigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress.
    Misimi E, Erikson U, Digre H, Skavhaug A, Mathiassen JR.
    J Food Sci; 2008 Mar; 73(2):E57-68. PubMed ID: 18298727
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  • 43. Influence of ultrasound application and NaCl concentrations on brining kinetics and textural properties of Chinese cabbage.
    Zhao CC, Eun JB.
    Ultrason Sonochem; 2018 Dec; 49():137-144. PubMed ID: 30078495
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  • 44. Shelf life determination of the brined golden mullet Liza aurata during vacuum refrigerated storage using some quality aspect.
    Ali M.
    Acta Sci Pol Technol Aliment; 2012 Dec; 11(1):37-43. PubMed ID: 22230973
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  • 45. Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets.
    Lytou AE, Panagou EZ, Nychas GE.
    Food Microbiol; 2017 Sep; 66():141-149. PubMed ID: 28576362
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  • 46. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat.
    Yusop SM, O'Sullivan MG, Kerry JF, Kerry JP.
    Meat Sci; 2010 Aug; 85(4):657-63. PubMed ID: 20416811
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  • 47. 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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  • 48. Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere.
    Speranza B, Corbo MR, Conte A, Sinigaglia M, Del Nobile MA.
    J Food Sci; 2009 Nov 14; 74(9):M473-8. PubMed ID: 20492117
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  • 49. Fatty acids and fat-soluble vitamins in salted herring (Clupea harengus) products.
    Aro TL, Larmo PS, Bäckman CH, Kallio HP, Tahvonen RL.
    J Agric Food Chem; 2005 Mar 09; 53(5):1482-8. PubMed ID: 15740028
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  • 52. 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
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  • 54. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.
    Undeland I, Hall G, Lingnert H.
    J Agric Food Chem; 1999 Feb 12; 47(2):524-32. PubMed ID: 10563927
    [Abstract] [Full Text] [Related]

  • 55. Modeling the NaCl diffusion in beef during brining process.
    Zhao X, Sun Y, Zhou Y.
    J Food Sci; 2020 Sep 12; 85(9):2852-2856. PubMed ID: 32839974
    [Abstract] [Full Text] [Related]

  • 56. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines.
    McMurtrie EK, Johanningsmeier SD, Breidt F, Price RE.
    J Food Sci; 2019 May 12; 84(5):1129-1137. PubMed ID: 30994935
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  • 60. Formation of malonaldehyde in frozen baltic herring and its influence on the changes in proteins.
    Kuusi T, Nikkilä OE, Savolainen K.
    Z Lebensm Unters Forsch; 1975 Dec 16; 159(5):285-6. PubMed ID: 1224801
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