Found: 72
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Changes in lipids of shrimp ( Acetes vulgaris) during salting and fermentation.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 11, p. n/a, doi. 10.1002/ejlt.201700253
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- Article
Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation.
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- European Journal of Lipid Science & Technology, 2015, v. 117, n. 5, p. 646, doi. 10.1002/ejlt.201400247
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- Article
Improved cholesterol depletion with enhanced astaxanthin and polyunsaturated fatty acids of lipid from Pacific white shrimp cephalothorax using prior ethanolic separation of polar lipid and β-Cyclodextrin.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2255, doi. 10.1007/s13197-021-05238-7
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- Article
Properties of fish myofibrillar protein film: effect of glycerol-sorbitol combinations.
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- Journal of Food Science & Technology, 2022, v. 59, n. 4, p. 1619, doi. 10.1007/s13197-021-05173-7
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- Article
Effects of plasticizers on the properties of fish myofibrillar protein film.
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- Journal of Food Science & Technology, 2018, v. 55, n. 8, p. 3046, doi. 10.1007/s13197-018-3226-7
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- Article
Microbiological and chemical changes of shrimp Acetes vulgaris during Kapi production.
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- Journal of Food Science & Technology, 2017, v. 54, n. 11, p. 3473, doi. 10.1007/s13197-017-2804-4
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- Article
Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film.
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- Journal of Food Science & Technology, 2016, v. 53, n. 4, p. 2083, doi. 10.1007/s13197-016-2170-7
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- Article
Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.
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- Journal of Food Science & Technology, 2015, v. 52, n. 3, p. 1618, doi. 10.1007/s13197-013-1186-5
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- Article
The effect of deproteinization methods on the properties of glucosamine hydrochloride from shells of white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeus monodon).
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- Ciência Rural, 2022, v. 52, n. 1, p. 1, doi. 10.1590/0103-8478cr20200723
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- Article
Confirmation of a new food chain utilizing geothermal energy: Unusual fatty acids of a deep-sea bivalve, Calyptogena phaseoliformis.
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- Limnology & Oceanography, 2007, v. 52, n. 5, p. 8, doi. 10.4319/lo.2007.52.5.1910
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- Article
Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
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- Journal of Texture Studies, 2018, v. 49, n. 6, p. 595, doi. 10.1111/jtxs.12365
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- Article
Comparison of acid‐soluble collagen characteristic from three important freshwater fish skins in Mekong Delta Region, Vietnam.
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- Journal of Food Biochemistry, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfbc.13397
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- Article
Bacillus subtilis K‐C3 isolated from Thai salted shrimp paste (Kapi): Its extracellular enzymes and use as a starter culture in Kapi production.
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- Journal of Food Biochemistry, 2018, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfbc.12649
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- Article
Characterization of Endogenous Protease and the Changes in Proteolytic Activity of Acetes vulgaris and Macrobrachium lanchesteri During Kapi Production.
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- Journal of Food Biochemistry, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfbc.12311
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- Article
Purification and Characterization of Trypsin Inhibitor from Yellowfin Tuna ( T hunnus Albacores) Roe.
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- Journal of Food Biochemistry, 2016, v. 40, n. 2, p. 140, doi. 10.1111/jfbc.12204
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- Article
EFFECT OF SALTS AND POLYETHYLENE GLYCOLS ON THE PARTITIONING AND RECOVERY OF TRYPSIN FROM HYBRID CATFISH VISCERA IN AQUEOUS TWO-PHASE SYSTEMS.
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- Journal of Food Biochemistry, 2010, v. 34, n. 4, p. 730, doi. 10.1111/j.1745-4514.2009.00311.x
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- Article
Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1485, doi. 10.1007/s00217-022-03977-1
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- Article
EFFECT OF POST-MORTEM STORAGE PRIOR TO SALTING ON QUALITY OF SALTED SHRIMP PASTE (KAPI) PRODUCED FROM MACROBRACHIUM LANCHESTERI.
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- Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 93
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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
Chemical composition and functional properties of recovered protein from Japanese anchovy using different extraction methods.
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- Fisheries Science, 2024, v. 90, n. 5, p. 825, doi. 10.1007/s12562-024-01797-8
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- Article
Characterization of the antioxidant and angiotensin I-converting enzyme inhibitory activities of lizardfish Saurida wanieso viscera sauce and their correlation with the amino acid profiles.
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- Fisheries Science, 2022, v. 88, n. 6, p. 831, doi. 10.1007/s12562-022-01643-9
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- Article
Fixed-bed degradation of histamine in fish sauce by immobilized whole cells of Natrinema gari BCC 24369.
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- Fisheries Science, 2015, v. 81, n. 5, p. 971, doi. 10.1007/s12562-015-0915-2
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- Article
Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions.
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- Fisheries Science, 2015, v. 81, n. 3, p. 581, doi. 10.1007/s12562-015-0865-8
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- Article
Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin.
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- Fisheries Science, 2015, v. 81, n. 2, p. 383, doi. 10.1007/s12562-014-0844-5
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- Article
Autolysis of krill protein from North Pacific krill Euphausia pacifica during protein recovery via isoelectric solubilization/precipitation.
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- Fisheries Science, 2014, v. 80, n. 4, p. 839, doi. 10.1007/s12562-014-0751-9
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- Article
Comparative study of proteins recovered from whole North Pacific krill Euphausia pacifica by acidic and alkaline treatment during isoelectric solubilization/precipitation.
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- Fisheries Science, 2013, v. 79, n. 3, p. 537, doi. 10.1007/s12562-013-0625-6
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- Article
Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle.
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- Fisheries Science, 2012, v. 78, n. 3, p. 707, doi. 10.1007/s12562-012-0475-7
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- Article
Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle.
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- Fisheries Science, 2011, v. 77, n. 6, p. 1061, doi. 10.1007/s12562-011-0398-8
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- Article
Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat.
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- Fisheries Science, 2011, v. 77, n. 3, p. 439, doi. 10.1007/s12562-011-0344-9
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- Article
Lipid characteristics of coastal migratory Sarda orientalis tissues.
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- Fisheries Science, 2009, v. 75, n. 4, p. 1055, doi. 10.1007/s12562-009-0120-2
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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
Oxygen permeability and antioxidative properties of edible surimi films.
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- Fisheries Science, 2009, v. 75, n. 1, p. 233, doi. 10.1007/s12562-008-0024-6
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- Article
Differences in free amino acid composition between testis and ovary of sea urchin Anthocidaris crassispina during gonadal development.
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- Fisheries Science, 2007, v. 73, n. 3, p. 660, doi. 10.1111/j.1444-2906.2007.01379.x
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- Article
Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage.
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- Fisheries Science, 2006, v. 72, n. 2, p. 421, doi. 10.1111/j.1444-2906.2006.01166.x
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- Article
Year-round gelation characteristic of bassy chub Kyphosus lembus meat.
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- Fisheries Science, 2006, v. 72, n. 1, p. 173, doi. 10.1111/j.1444-2906.2006.01132.x
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- Article
Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy and rabbit fish.
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- Fisheries Science, 2005, v. 71, n. 6, p. 1347, doi. 10.1111/j.1444-2906.2005.01101.x
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- Article
Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerelTrachurus japonicussurimi during frozen storage.
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- Fisheries Science, 2005, v. 71, n. 2, p. 367, doi. 10.1111/j.1444-2906.2005.00973.x
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- Article
Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration.
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- Fisheries Science, 2005, v. 71, n. 1, p. 220, doi. 10.1111/j.1444-2906.2005.00951.x
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- Article
Seasonal variations in taurine and histidine levels of horse mackerel caught in the East China Sea.
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- Fisheries Science, 2004, v. 70, n. 6, p. 1180, doi. 10.1111/j.1444-2906.2004.00922.x
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- Article
Seasonal variations in gel-forming ability of rabbit fish.
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- Fisheries Science, 2003, v. 69, n. 6, p. 1281, doi. 10.1111/j.0919-9268.2003.00756.x
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- Article
Seasonal variation in docosahexaenoic acid content in horse mackerel caught in the East China Sea.
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- Fisheries Science, 2003, v. 69, n. 3, p. 589, doi. 10.1046/j.1444-2906.2003.00661.x
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- Article
Chemical components and body color of horse mackerel caught in different areas.
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- Fisheries Science, 2002, v. 68, n. 3, p. 587, doi. 10.1046/j.1444-2906.2002.00465.x
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- Article
A heat-stable trypsin inhibitor in adzuki bean ( Vigna angularis): effect of extraction media, purification and biochemical characteristics.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 163, doi. 10.1111/j.1365-2621.2009.02117.x
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- Article
Docosahexaenoic acid levels in the lipids of spotted mackerel Scomber australasicus.
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- Lipids, 2006, v. 41, n. 7, p. 713, doi. 10.1007/s11745-006-5022-9
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- Publication type:
- Article
Year-round high arachidonic acid levels in herbivorous rabbit fish Siganus fuscescens tissues.
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- Lipids, 2006, v. 41, n. 5, p. 473, doi. 10.1007/s11745-006-5121-7
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- Article
High docosahexaenoic acid levels in both neutral and polar lipids of a highly migratory fish: Thunnus tonggol (Bleeker).
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- Lipids, 2005, v. 40, n. 9, p. 941, doi. 10.1007/s11745-005-1455-4
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- Article
Effect of starvation on lipid metabolism and stability of DHA content of lipids in horse mackerel ( Trachurus japonicus) tissues.
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- Lipids, 2003, v. 38, n. 12, p. 1263, doi. 10.1007/s11745-003-1187-5
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- Article
Properties of Salted Shrimp Paste ( Kapi) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 4, p. 636, doi. 10.1111/jfpp.12643
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- Article