Related references
Note: Only part of the references are listed.Relationship between lipid and protein oxidation in fish
Nima Hematyar et al.
AQUACULTURE RESEARCH (2019)
Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage
Fang Yang et al.
FOOD CHEMISTRY (2019)
Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles
Qingquan Fu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20°C)
Nima Hematyar et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage
Sebahattin Serhat Turgut et al.
MEAT SCIENCE (2017)
Evaluation of a nurse-led dementia education and knowledge translation programme in primary care: A cluster randomized controlled trial
Yao Wang et al.
NURSE EDUCATION TODAY (2017)
Quality Changes and Biogenic Amines Accumulation of Black Carp (Mylopharyngodon piceus) Fillets Stored at Different Temperatures
Hongbing Fan et al.
JOURNAL OF FOOD PROTECTION (2016)
Determination of biogenic amines in fish products
Bilge Bilgin et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2015)
Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish
Bao-guo Xu et al.
ULTRASONICS SONOCHEMISTRY (2015)
Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets
Salim Sharifian et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Effect of rearing system on body traits and fillet quality of meagre (Argyrosomus regius, Asso 1801) chilled for a short time
Roberta Martelli et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2013)
Biogenic amines in fish, fish products and shellfish: a review
Ljerka Prester
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2011)
Sensory and textural attributes and fatty acid profiles of fillets of extensively and intensively farmed Eurasian perch (Perca fluviatilis L.)
V. Stejskal et al.
FOOD CHEMISTRY (2011)
Dityrosine, 3,4-Dihydroxyphenylalanine (DOPA), and Radical Formation from Tyrosine Residues on Milk Proteins with Globular and Flexible Structures as a Result of Riboflavin-Mediated Photo-oxidation
Trine K. Dalsgaard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Proteomic analysis of muscle tissue from gilthead sea bream (Sparus aurata, L.) farmed in offshore floating cages
Maria Filippa Addis et al.
AQUACULTURE (2010)
Fatty acid profile of muscles, liver and mesenteric fat in wild and reared perch (Perca fluviatilis L.)
Barbara Jankowska et al.
FOOD CHEMISTRY (2010)
Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage
M. J. Caballero et al.
AQUACULTURE (2009)
Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)
Eva Dadakova et al.
FOOD CHEMISTRY (2009)
Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage
Sylvie Eymard et al.
FOOD CHEMISTRY (2009)
Rapid and non-invasive measurements of fat and pigment concentrations in live and slaughtered Atlantic salmon (Salmo salar L.)
Are Folkestad et al.
AQUACULTURE (2008)
Identification of peptides in milk as a result of proteolysis at different levels of somatic cell counts using LC MALDI MS/MS detection
Anna Wedholm et al.
JOURNAL OF DAIRY RESEARCH (2008)
Changes in structures of milk proteins upon photo-oxidation
Trine K. Dalsgaard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss)
Caroline P. Baron et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures
M Krízek et al.
FOOD CHEMISTRY (2004)
A comparison of selected quality features of the tissue and slaughter yield of wild and cultivated pikeperch Sander lucioperca (L.)
B Jankowska et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Formation of selected biogenic amines in carp meat
M Krízek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Myofibrillar protein degradation of carp (Labeo rohita (Hamilton)) muscle after post-mortem unfrozen and frozen storage
SK Jasra et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Correlation between biochemical and sensory quality indices in hake stored in ice
C Ruiz-Capillas et al.
FOOD RESEARCH INTERNATIONAL (2001)
Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum
A Soyer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
