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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
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
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
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
Effect of pH on the preparation of edible films based on fish myofibrillar proteins.
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- Fisheries Science, 2003, v. 69, n. 5, p. 1026, doi. 10.1046/j.1444-2906.2003.00722.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
Assessing the end-point temperature of heated fish and shellfish meats.
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- Fisheries Science, 2002, v. 68, n. 4, p. 768, doi. 10.1046/j.1444-2906.2002.00492.x
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- Article
Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20°C to -84°C).
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- Fisheries Science, 2001, v. 67, n. 2, p. 306, doi. 10.1046/j.1444-2906.2001.00226.x
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- Article
Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins.
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- Fisheries Science, 2001, v. 67, n. 2, p. 346, doi. 10.1046/j.1444-2906.2001.00237.x
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- Article
Coagulation test for determining end-point temperature of heated blue marlin meat.
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- Fisheries Science, 2000, v. 66, n. 1, p. 153, doi. 10.1046/j.1444-2906.2000.00023.x
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- Article
Mechanical, Barrier, Optical Properties and Antimicrobial Activity of Edible Films Prepared from Silver Carp Surimi Incorporated with ε-Polylysine.
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- Packaging Technology & Science, 2014, v. 27, n. 1, p. 37, doi. 10.1002/pts.2001
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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
EFFECT OF pH ON ANTIOXIDATIVE ACTIVITY AND OTHER CHARACTERISTICS OF CARAMELIZATION PRODUCTS.
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- Journal of Food Biochemistry, 2006, v. 30, n. 2, p. 174, doi. 10.1111/j.1745-4514.2006.00053.x
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- Article
PROPERTIES OF PHENOLOXIDASE ISOLATED FROM THE CEPHALOTHORAX OF KURUMA PRAWN ( PENAEUS JAPONICUS).
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- Journal of Food Biochemistry, 2005, v. 29, n. 5, p. 470, doi. 10.1111/j.1745-4514.2005.00042.x
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- Article
CHITOSAN AFFECTS TRANSGLUTAMINASE-INDUCED SURIMI GELATION.
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- Journal of Food Biochemistry, 2003, v. 27, n. 1, p. 53, doi. 10.1111/j.1745-4514.2003.tb00266.x
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- Article
Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film.
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- European Food Research & Technology, 2006, v. 222, n. 5/6, p. 650
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- Article
Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper.
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- European Food Research & Technology, 2006, v. 222, n. 3/4, p. 229
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- Article
Non-destructive Visible/NIR Spectroscopy for Differentiation of Fresh and Frozen-thawed Fish.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 8, p. c506, doi. 10.1111/j.1365-2621.2005.tb11509.x
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- Article
Proteolysis Affects Thermal Gelation of Squid Mantle Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 916, doi. 10.1111/j.1365-2621.1992.tb14322.x
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- Article
Thermal Degradation of Paralytic Shellfish Poison.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1572, doi. 10.1111/j.1365-2621.1991.tb08643.x
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- Article
Thermal Transitions of Myosins/Subfragments from Black Marlin (Makaira mazara) Ordinary and Dark Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 954, doi. 10.1111/j.1365-2621.1991.tb14614.x
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- Article
Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 338, doi. 10.1111/j.1365-2621.1991.tb05275.x
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- Article
Effect of Ultraviolet Irradiation on Thermal Gelation of Muscle Pastes.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1438, doi. 10.1111/j.1365-2621.1989.tb05129.x
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- Article
Thermal Activation of Actomyosin Mg-ATPases from Ordinary and Dark Muscles of Tuna and Sardine.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1521, doi. 10.1111/j.1365-2621.1989.tb05150.x
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- Article
CHANGES DURING FERMENTATION AND PROPERTIES OF SOM-FUG PRODUCED FROM DIFFERENT MARINE FISH.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 6, p. 751, doi. 10.1111/j.1745-4549.2007.00149.x
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- Article
ATPase activities and autolysis of kuruma prawn Penaeus japonicus muscle proteins.
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- International Aquatic Research, 2011, v. 3, n. 1, p. 53
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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
Isolation and characterization of collagen from bigeye snapper ( Priacanthus macracanthus) skin.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 7, p. 1203, doi. 10.1002/jsfa.2072
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- Article
Effect of microbial transglutaminase on rheological properties of oxidised and non-oxidised natural actomyosin from two species of bigeye snapper.
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- Journal of the Science of Food & Agriculture, 2003, v. 83, n. 2, p. 105, doi. 10.1002/jsfa.1286
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- Article
Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 3, p. 286, doi. 10.1002/jsfa.1032
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- Article
Effect of chitin and chitosan on gelling properties of surimi from barred garfish ( Hemiramphus far).
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 1, p. 102, doi. 10.1002/1097-0010(20010101)81:1<102::AID-JSFA792>3.0.CO;2-O
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- Article
Physicochemical and textural properties of dried squid as affected by alkaline treatments.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 14, p. 2142, doi. 10.1002/1097-0010(200011)80:14<2142::AID-JSFA754>3.0.CO;2-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
Chemical compositions and functional properties of gelatin from pre-cooked tuna fin.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 4, p. 685, doi. 10.1111/j.1365-2621.2006.01509.x
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- Article