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118 related items for PubMed ID: 38323648

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings.
    Szymczak M.
    J Sci Food Agric; 2017 Mar; 97(5):1488-1496. PubMed ID: 27391990
    [Abstract] [Full Text] [Related]

  • 3. The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating.
    Laub-Ekgreen MH, Martinez-Lopez B, Frosch S, Jessen F.
    Food Res Int; 2018 Jun; 108():331-338. PubMed ID: 29735064
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) fillets.
    Marmon SK, Undeland I.
    Food Chem; 2013 May 01; 138(1):214-9. PubMed ID: 23265479
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 72(7):C376-80. PubMed ID: 17995635
    [Abstract] [Full Text] [Related]

  • 7. Berry marinades enhance oxidative stability of herring fillets.
    Sampels S, Åsli M, Vogt G, Mørkøre T.
    J Agric Food Chem; 2010 Dec 08; 58(23):12230-7. PubMed ID: 21062003
    [Abstract] [Full Text] [Related]

  • 8. 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 08; 77(9):S288-93. PubMed ID: 22900757
    [Abstract] [Full Text] [Related]

  • 9. Occurrence of aspartyl proteases in brine after herring marinating.
    Szymczak M, Lepczyński A.
    Food Chem; 2016 Mar 01; 194():470-5. PubMed ID: 26471581
    [Abstract] [Full Text] [Related]

  • 10. Losses of nitrogen fractions from herring to brine during marinating.
    Szymczak M, Kołakowski E.
    Food Chem; 2012 May 01; 132(1):237-43. PubMed ID: 26434286
    [Abstract] [Full Text] [Related]

  • 11. Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine.
    Szymczak M.
    J Food Sci; 2016 Aug 01; 81(8):E1966-70. PubMed ID: 27351340
    [Abstract] [Full Text] [Related]

  • 12. Effects of season and processing on oil content and fatty acids of baltic herring (Clupea harengus membras).
    Aro T, Tahvonen R, Mattila T, Nurmi J, Sivonen T, Kallio H.
    J Agric Food Chem; 2000 Dec 01; 48(12):6085-93. PubMed ID: 11141273
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 158():111578. PubMed ID: 35840263
    [Abstract] [Full Text] [Related]

  • 14. Characteristics of herring marinated in reused brines after microfiltration.
    Szymczak M, Felisiak K, Szymczak B.
    J Food Sci Technol; 2018 Nov 01; 55(11):4395-4405. PubMed ID: 30333635
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. 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 14; 78(4):S619-25. PubMed ID: 23488975
    [Abstract] [Full Text] [Related]

  • 18. Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras).
    Aitta E, Marsol-Vall A, Damerau A, Yang B.
    Foods; 2021 Aug 05; 10(8):. PubMed ID: 34441588
    [Abstract] [Full Text] [Related]

  • 19. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat.
    Bowker B, Zhuang H.
    Poult Sci; 2017 Sep 01; 96(9):3482-3488. PubMed ID: 28854744
    [Abstract] [Full Text] [Related]

  • 20. Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils.
    Lu H, Liu X, Zhang Y, Wang H, Luo Y.
    J Food Sci; 2015 Dec 01; 80(12):C2725-31. PubMed ID: 26555873
    [Abstract] [Full Text] [Related]

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