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Journal Abstract Search

127 related items for PubMed ID: 33920413

  • 1.
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  • 2. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models.
    Kakko T, Aitta E, Laaksonen O, Tolvanen P, Jokela L, Salmi T, Damerau A, Yang B.
    Food Res Int; 2022 Aug; 158():111578. PubMed ID: 35840263
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  • 4. A productivity bottleneck in the Baltic herring (Clupea harengus membras): Early life-history processes and recruitment variability.
    Arula T, Simm M, Herkül K, Kotta J, Houde ED.
    Mar Environ Res; 2022 May; 177():105638. PubMed ID: 35533438
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  • 5. Effect of Microcystis aeruginosa and Nodularia spumigena on survival of Eurytemora affinis and the embryonic and larval development of the Baltic herring Clupea harengus membras.
    Ojaveer E, Simm M, Balode M, Purina I, Suursaar U.
    Environ Toxicol; 2003 Aug; 18(4):236-42. PubMed ID: 12900942
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  • 6. Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras).
    Logrén N, Hiidenhovi J, Kakko T, Välimaa AL, Mäkinen S, Rintala N, Mattila P, Yang B, Hopia A.
    Foods; 2022 Jun 12; 11(12):. PubMed ID: 35741915
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  • 7. Thermal conditions and age structure determine the spawning regularities and condition of Baltic herring (Clupea harengus membras) in the NE of the Baltic Sea.
    Arula T, Shpilev H, Raid T, Sepp E.
    PeerJ; 2019 Jun 12; 7():e7345. PubMed ID: 31367488
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  • 8. 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 12; 77(3):585-99. PubMed ID: 20701642
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  • 9. Metazoan parasites from herring (Clupea harengus L.) as biological indicators in the Baltic Sea.
    Unger P, Klimpel S, Lang T, Palm HW.
    Acta Parasitol; 2014 Sep 12; 59(3):518-28. PubMed ID: 25119368
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  • 11. Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets.
    Marchetti MD, Gómez PL, Yeannes MI, Garcia Loredo AB.
    J Food Sci; 2022 Mar 12; 87(3):1134-1147. PubMed ID: 35122242
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  • 12. Determination of semivolatile compounds in Baltic herring (Clupea harengus membras) by supercritical fluid extraction-supercritical fluid chromatography-gas chromatography-mass spectrometry.
    Aro T, Brede C, Manninen P, Kallio H.
    J Agric Food Chem; 2002 Mar 27; 50(7):1970-5. PubMed ID: 11902942
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  • 14. Varying frequency of vateritic otoliths in the Baltic herring Clupea harengus membras.
    Mäkinen K, Rajasilta M, Mäkilä E, Jokinen S, Hänninen J.
    J Fish Biol; 2022 Sep 27; 101(3):741-744. PubMed ID: 35678592
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  • 15. Epidemiological aspects of viral haemorrhagic septicaemia virus genotype II isolated from Baltic herring, Clupea harengus membras L.
    Gadd T, Jakava-Viljanen M, Tapiovaara H, Koski P, Sihvonen L.
    J Fish Dis; 2011 Jul 27; 34(7):517-29. PubMed ID: 21623835
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  • 16. Anthropogenic and naturally produced brominated substances in Baltic herring (Clupea harengus membras) from two sites in the Baltic Sea.
    Dahlberg AK, Bignert A, Legradi J, Legler J, Asplund L.
    Chemosphere; 2016 Feb 27; 144():2408-14. PubMed ID: 26613358
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  • 17. In situ thermal denaturation of proteins in dunning AT-1 prostate cancer cells: implication for hyperthermic cell injury.
    He X, Wolkers WF, Crowe JH, Swanlund DJ, Bischof JC.
    Ann Biomed Eng; 2004 Oct 27; 32(10):1384-98. PubMed ID: 15535056
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  • 18. 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 27; 104(9):5315-5325. PubMed ID: 38323648
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  • 19. The prevalence of Corynosoma parasite worms in the great cormorants and the Baltic herring in the northern Baltic Sea, Finland.
    Sahlstén J, Rajasilta M, Mäkinen K, Hänninen J.
    Int J Parasitol Parasites Wildl; 2023 Aug 27; 21():287-295. PubMed ID: 37538509
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  • 20. Crystallization and polymorphism of triacylglycerols contribute to the rheological properties of processed cheese.
    Gliguem H, Ghorbel D, Lopez C, Michon C, Ollivon M, Lesieur P.
    J Agric Food Chem; 2009 Apr 22; 57(8):3195-203. PubMed ID: 19296576
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