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Effect of mycelial morphology on ergothioneine production during liquid fermentation of Lentinula edodes.
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- Mycoscience (Springer Nature), 2012, v. 53, n. 2, p. 102, doi. 10.47371/s10267-011-0145-0
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- Article
Effects of the degree of unsaturation of coexisting triacylglycerols on cholesterol oxidation.
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- Journal of the American Oil Chemists' Society (JAOCS), 1994, v. 71, n. 6, p. 623, doi. 10.1007/BF02540590
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- Article
Oxidative decomposition of cholesterol in fish products.
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- Journal of the American Oil Chemists' Society (JAOCS), 1993, v. 70, n. 6, p. 595, doi. 10.1007/BF02545326
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- Article
Oxidative stability of sardine and mackerel lipids with reference to synergism between phospholipids and α-tocopherol.
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- Journal of the American Oil Chemists' Society (JAOCS), 1993, v. 70, n. 3, p. 269, doi. 10.1007/BF02545307
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- Article
Distributions of hydroperoxide positional isomers generated by oxidation of 1-palmitoyl-2-arachidonoyl- sn-glycero-3-phosphocholine in liposomes and in methanol solution.
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- Lipids, 2003, v. 38, n. 1, p. 65, doi. 10.1007/s11745-003-1032-x
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- Article
Proportion of geometrical hydroperoxide isomers generated by radical oxidation of methyl linoleate in homogeneous solution and in aqueous emulsion.
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- Lipids, 1999, v. 34, n. 7, p. 675, doi. 10.1007/s11745-999-0412-6
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- Article
Quantitative determination of butylated hydroxyanisole, butylated hydroxytoluene, and tert-butyl hydroquinone in oils, foods, and biological fluids by high-performance liquid chromatography with fluorometric detection.
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- Lipids, 1998, v. 33, n. 11, p. 1139, doi. 10.1007/s11745-998-0316-5
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- Article
Determination of hydroperoxides and structures by high-performance liquid chromatography with post-column detection with diphenyl-1-pyrenylphosphine.
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- Lipids, 1996, v. 31, n. 10, p. 1091, doi. 10.1007/BF02522467
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- Article
Hydrocarbon chain distribution of ether phospholipids of the ascidian Halocynthia roretzi and the sea urchin Strongylocentrotus intermedius.
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- Lipids, 1996, v. 31, n. 1, p. 9, doi. 10.1007/BF02522404
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- Article
Selected ion monitoring gas chromatography/mass spectrometry of 1,2-diacylglycerol tert-butyldimethylsilyl ethers derived from glycerophospholipids.
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- Lipids, 1991, v. 26, n. 11, p. 940, doi. 10.1007/BF02535981
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- Article
Molecular species of 1- O-alk-1′-enyl-2-acyl-, 1- O-alkyl-2-acyl- and 1,2-diacyl glycerophospholipids in Japanese oyster Crassostrea gigas (Thunberg).
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- Lipids, 1990, v. 25, n. 10, p. 624, doi. 10.1007/BF02536013
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- Article
Fatty chain compositon of ether and ester glycerophospholipids in the Japanese oyster Crassostrea gigas (Thunberg).
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- Lipids, 1990, v. 25, n. 7, p. 363, doi. 10.1007/BF02537978
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- Article
Application of selective ion monitoring to the analysis of molecular species of vegetable oil triacylglycerols separated by open-tubular column GLC on a methylphenylsilicone phase at high temperature.
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- Lipids, 1989, v. 24, n. 6, p. 535, doi. 10.1007/BF02535135
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- Publication type:
- Article
1- O-alk-1′-enyl-2-acyl and 1- O-alkyl-2-acyl glycerophospholipids in white muscle of bonito Euthynnus pelamis (Linnaeus).
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- Lipids, 1989, v. 24, n. 5, p. 363, doi. 10.1007/BF02535142
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- Article
CHEMICAL COMPOSITION, AMINO ACID PROFILE AND ANTIOXIDANT ACTIVITIES OF GERMINATED MUNG BEANS (VIGNA RADIATA).
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1956, doi. 10.1111/jfpp.12434
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- Article
Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 850, doi. 10.1002/jsfa.4256
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- Article
Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 10, p. 1634, doi. 10.1002/jsfa.3992
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- Article
Ergothioneine: a potential antioxidative and antimelanosis agent for food quality preservation.
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- FEBS Letters, 2022, v. 596, n. 10, p. 1330, doi. 10.1002/1873-3468.14267
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- Article
Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 6, p. 1193, doi. 10.1111/j.1365-2621.2012.02959.x
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- Article
Determination of glyoxal and methylglyoxal in Thai fish sauce and their changes during storage test.
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- Journal of Food Measurement & Characterization, 2014, v. 8, n. 3, p. 241, doi. 10.1007/s11694-014-9197-0
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- Article
Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major.
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- Food Science & Technology Research, 2018, v. 24, n. 3, p. 465, doi. 10.3136/fstr.24.465
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- Article
CHANGES IN CONTENT OF OCTOPINE, ACIDIC OPINES, RELATED AMINO ACIDS AND PHOSPHOARGININE IN THE ADDUCTOR MUSCLE OF THREE SPECIES OF SCALLOP DURING STORAGE.
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- Journal of Food Biochemistry, 1998, v. 22, n. 1, p. 65, doi. 10.1111/j.1745-4514.1998.tb00231.x
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- Article
Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage.
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- Fisheries Science, 2010, v. 76, n. 4, p. 703, doi. 10.1007/s12562-010-0248-0
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- Article
Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso.
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- Fisheries Science, 2009, v. 75, n. 3, p. 785, doi. 10.1007/s12562-009-0068-2
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- Article
Extractive components and taste aspects of fermented fish pastes and bean pastes prepared using different koji molds as starters.
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- Fisheries Science, 2009, v. 75, n. 2, p. 481, doi. 10.1007/s12562-009-0069-1
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- Article
Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants.
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- Fisheries Science, 2006, v. 72, n. 4, p. 877, doi. 10.1111/j.1444-2906.2006.01230.x
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- Article
Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems.
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- Fisheries Science, 2005, v. 71, n. 3, p. 639, doi. 10.1111/j.1444-2906.2005.01010.x
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- Article
Effects of food colorants on photooxidation of lipids added to Alaska pollackTheragra chalcogrammasurimi.
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- Fisheries Science, 2005, v. 71, n. 2, p. 397, doi. 10.1111/j.1444-2906.2005.00977.x
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- Article
Inhibitory effect of enokitake extract on melanosis of shrimp.
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- Fisheries Science, 2003, v. 69, n. 2, p. 379, doi. 10.1046/j.1444-2906.2003.00632.x
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- Article
Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine.
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- Fisheries Science, 2001, v. 67, n. 5, p. 975, doi. 10.1046/j.1444-2906.2001.00349.x
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- Article
Preparation of monoclonal antibodies against tuna parvalbumin.
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- Fisheries Science, 2001, v. 67, n. 3, p. 559, doi. 10.1046/j.1444-2906.2001.00273.x
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- Article
Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea<sup>†</sup>.
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- Fisheries Science, 2000, v. 66, n. 4, p. 716, doi. 10.1046/j.1444-2906.2000.00117.x
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- Article
Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish.
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- Fisheries Science, 2000, v. 66, n. 4, p. 768, doi. 10.1046/j.1444-2906.2000.00125.x
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- Article
Fluorescent image analysis of lipid hydroperoxides in fish muscle with 3-perylene diphenylphosphine.
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- Lipids, 2006, v. 41, n. 3, p. 295, doi. 10.1007/s11745-006-5100-z
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- Article
Effects of droplet size on the oxidative stability of oil-in-water emulsions.
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- Lipids, 2005, v. 40, n. 5, p. 501, doi. 10.1007/s11745-005-1410-4
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- Article
Quantitative determination of total lipid hydroperoxides by a flow injection analysis system.
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- Lipids, 2005, v. 40, n. 2, p. 203, doi. 10.1007/s11745-005-1376-2
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- Article
Leptin promotes the fat preference associated with low-temperature acclimation in mice.
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- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 6, p. 1250, doi. 10.1080/09168451.2020.1732186
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- Article
SPME Technique for Analyzing Headspace Volatiles in Fish Miso, a Japanese Fish Meat-Based Fermented Product.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 9, p. 1770, doi. 10.1271/bbb.90957
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- Publication type:
- Article
Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s490, doi. 10.1111/j.1365-2621.2005.tb11497.x
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- Article
Photo-oxidation of Lipids Impregnated on the Surface of Dried Seaweed (Porphyra yezoensis Ueda). Characterization of Volatiles.
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- Journal of the American Oil Chemists' Society (JAOCS), 2004, v. 81, n. 8, p. 773, doi. 10.1007/s11746-004-0977-5
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- Article
Photo-oxidation of Lipids Impregnated on the Surface of Dried Seaweed (Porphyra yezoensis Ueda). Hydroperoxide Distribution.
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- Journal of the American Oil Chemists' Society (JAOCS), 2004, v. 81, n. 8, p. 765, doi. 10.1007/s11746-004-0976-6
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- Article
Study of the Differences Between Two Salt Qualities on Microbiology, Lipid and Water-Extractable Components of Momoni, a Ghanaian Fermented Fish Product.
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- Journal of the Science of Food & Agriculture, 1996, v. 71, n. 1, p. 33, doi. 10.1002/(SICI)1097-0010(199605)71:1<33::AID-JSFA543>3.0.CO;2-S
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- Article
Changes in the composition of free amino acids, organic acids and lipids during processing and ripening of 'Hatahata-zushi', a fermented fish product of sandfish ( Arctoscopus japonicus) and boiled rice.
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- Journal of the Science of Food & Agriculture, 1994, v. 66, n. 1, p. 75, doi. 10.1002/jsfa.2740660112
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- Article
Effects of processing and storage on some chemical characteristics and lipid composition of a ghanaian fermented fish product.
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- Journal of the Science of Food & Agriculture, 1993, v. 63, n. 2, p. 227, doi. 10.1002/jsfa.2740630209
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- Article
Changes in composition of lipids, free amino acids and organic acids in rice-bran-fermented- sardine ( Etrumeus teres) during processing and subsequent storage.
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- Journal of the Science of Food & Agriculture, 1992, v. 59, n. 4, p. 521, doi. 10.1002/jsfa.2740590415
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- Article
A comparison of the deterioration in quality of freeze dried flesh of halibut ( Hippoglossus stenolepis) during storage in air and nitrogen at low water activities.
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- Journal of the Science of Food & Agriculture, 1990, v. 52, n. 4, p. 561, doi. 10.1002/jsfa.2740520413
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- Article